Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco

Zinedine, Abdellah; Brera, Carlo; Elakhdari, S.; Catano, C.; Debegnach, Francesca; Angelini, Sabrina; Santis, Barbara De; Faïd, M.; Benlemlih, Mohammed; Minardi, Valentina; Miraglia, Marina

doi:10.1016/j.foodcont.2005.06.001

Cited by 267 publications

(154 citation statements)

References 18 publications

Supporting

Mentioning

129

Contrasting

Unclassified

Order By: Relevance

“…Bircan, 10 também na Turquia, detectou em 4 das 15 amostras de pimenta preta moída, aflatoxina B 1 em concentração inferior a 5,0 μg/kg. Em um levantamento de pimenta preta feito no Marrocos, Zinedine et al 11 detectaram aflatoxina em 7 das 15 amostras, com níveis inferiores a 1,0 μg/kg. Fazekas et al…”

Section: Resultsunclassified

“…Apesar de inúmeros trabalhos descritos na literatura relacionarem a ocorrência de aflatoxinas em diferentes tipos de alimentos, poucos descrevem sua presença em condimentos. 2,3,5,[9][10][11][12][13][14] Tradicionalmente, métodos analíticos para a determinação de aflatoxinas empregam extração das toxinas com solventes orgâni-cos, coluna de imunoafinidade, partição líquido-líquido ou coluna de fase sólida para a remoção de compostos interferentes e quantificação por cromatografia em camada delgada (CCD) ou cromatografia líquida de alta eficiência (CLAE). 4,[15][16][17][18][19] O monitoramento de aflatoxinas requer método simples, rápi-do, exato, preciso e sensível.…”

Section: Introductionunclassified

See 1 more Smart Citation

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Prado¹,

Oliveira²,

Moreira³

et al. 2008

Quím. Nova

View full text Add to dashboard Cite

Recebido em 8/1/07; aceito em 6/9/07; publicado na web em 10/3/08 DETERMINATION OF AFLATOXIN B 1 IN PEPPER (Piper nigrum L.) AND OREGANO (Origanum vulgare L.) BY THIN-LAYER CHROMATOGRAPHY AND DENSITOMETRY. An analytical study based on extraction with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B 1 by thin-layer chromatography, in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B 1 and relative standard deviations, from spice samples spiked at levels from 4.86 to 97.70 μg/kg, were, respectively, higher than 72% and lower than 20%. Application to spice samples available in Minas Gerais state, purchased at popular markets, showed no contamination with aflatoxin B 1.Keywords: aflatoxin B 1 ; methodology; spices. INTRODUÇÃOFungos estão amplamente distribuídos no solo, plantas, matéria orgânica em decomposição, água, ar e poeira. Conseqüentemente, produtos não processados de origem animal e vegetal podem tornarse contaminados com uma ampla variedade de espécies fúngicas. Os condimentos são produzidos em países de clima tropical que apresentam elevados valores de temperatura, umidade e índices de pluviosidade. Freqüentemente, os condimentos permanecem no solo para secagem à temperatura ambiente, onde as condições climáticas favorecem o crescimento de fungos e a produção de micotoxinas. [1][2][3] Micotoxinas são metabólitos tóxicos do metabolismo secundá-rio de fungos filamentosos, principalmente dos gêneros Aspergillus, Penicillium e Fusarium. Existem descritas cerca de 400 micotoxinas, sendo as mais comuns as aflatoxinas, ocratoxina A, fumonisina, desoxinivalenol, patulina, toxina T-2 e zearalenona. 4 As micotoxinas têm sido detectadas em vários alimentos de muitas partes do mundo, inclusive no Brasil, e são consideradas como um dos mais perigosos contaminantes de alimentos e rações animais. 5,6 Dentre as micotoxinas, as aflatoxinas (B 1 , B 2 , G 1 e G 2 ) representam a principal classe e são produzidas principalmente por Aspergillus flavus e Aspergillus parasiticus, sendo freqüentemente encontradas em amendoim, pistache, cereais, milho, arroz e figo. Os efeitos tóxi-cos das aflatoxinas incluem atividade imunossupressora, mutagênica, teratogênica e hepatocarcinogênica. A aflatoxina B 1 é o mais potente hepatocarcinógeno descrito em mamíferos e é classificada no Grupo 1 (provável carcinógeno) pela "International Agency of Research on Cancer" 7,8 . Diferentes condimentos, tais como, pimenta, páprica, orégano, cominho, gengibre, açafrão, são produzidos principalmente na Índia, Indonésia, Brasil, Marrocos, Malásia e Turquia, sendo mundialmente utilizados para aumentar e/ou acrescentar sabor ao alimento, e, secundariamente, com finalidade de conservação, devido a suas propriedades antioxidantes. Apesar de inúmeros trabalhos descritos na literatura relacionarem a ocorrência de aflatoxinas em diferentes tipos de alimentos, poucos descrevem sua pr...

show abstract

Section: Resultsunclassified

Section: Introductionunclassified

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Prado¹,

Oliveira²,

Moreira³

et al. 2008

Quím. Nova

View full text Add to dashboard Cite

show abstract

“…High levels of fumonisins in maize have been found in many countries, including Morocco [7], Brasil [8], Nigeria [9], and South Africa [10]. In Europe sporadic studies have been recently published [11].…”

Section: Introductionmentioning

confidence: 99%

Determination of fumonisins B1 and B2 in Portuguese maize and maize-based samples by HPLC with fluorescence detection

et al. 2006

View full text Add to dashboard Cite

Fumonisins B 1 (FB 1 ) and fumonisin B 2 (FB 2 ) are the main members of a family of mycotoxins produced by Fusarium verticillioides, Fusarium proliferatum, and other fungi species of the section Liseola. The present work shows the results of comparative studies using two different procedures for the analysis of fumonisins in maize and maize-based samples. The studied analytical methods involve extraction with methanol/water, dilution with PBS, and clean-up through immunoaffinity columns. Two reagents (o-phthaldialdehyde and naphthalene-2,3-dicarboxaldehyde) were studied for formation of fluorescent derivatives. The separation and identification were carried out by high-performance liquid chromatography with fluorescence detection. The optimized method for analysis of fumonisins in maize involved extraction with methanol/ water (80:20), clean-up with an immunoaffinity column, and derivatization with naphthalene-2,3-dicarboxaldehyde (NDA). The limit of detection was 20 μg kg −1 for FB 1 and 15 μg kg −1 for FB 2 . Recoveries of FB 1 and FB 2 ranged from 79% to 99.6% for maize fortified at 150 μg kg −1 and 200 μg kg −1 , respectively, with within-day RSDs of 3.0 and 2.7%. The proposed method was applied to 31 samples, and the presence of fumonisins was found in 14 samples at concentrations ranging from 113 to 2,026 μg kg −1 . The estimated daily intake of fumonisins was 0.14 μg kg −1 body weight per day.

show abstract

“…Abdulkadar et al (2004) found aflatoxin B1 contamination in mixed spices powder in the range of 0.16-5.12 μg/kg, while chilli powder showed a higher range of 5.60-69.28 μg/kg (Abdulkadar, Al-Ali, Al-Kildi, & Al-Jedah, 2004 (Set & Erkmen, 2010). Zinedine et al (2006) reported relatively low contamination levels in spice samples including paprika; ginger, cumin, and pepper. The highest level of aflatoxin was found in red paprika (9.68 μg/kg) (Zinedine, et al, 2006).…”

Section: Herbs and Spicesmentioning

confidence: 99%

“…Zinedine et al (2006) reported relatively low contamination levels in spice samples including paprika; ginger, cumin, and pepper. The highest level of aflatoxin was found in red paprika (9.68 μg/kg) (Zinedine, et al, 2006). Close study of all mycotoxin rejected lots (211 reports of 432 at the time) from 06/12/2007 till 19/04/2011, based on online information available from RASFF, revealed that the highest aflatoxin levels were found in curry powder from Nigeria, whole nutmeg from Indonesia, dried paprika from Peru and suya pepper from Ghana, followed by paprika powder from UK (Table 5).…”

Section: Herbs and Spicesmentioning

confidence: 99%

Aflatoxin in Agricultural Commodities and Herbal Medicine

Tajkarimi¹,

Shojaee²,

Yazdanpanah³

et al. 2011

Aflatoxins - Biochemistry and Molecular Biology

View full text Add to dashboard Cite

Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco

Cited by 267 publications

References 18 publications

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Determination of fumonisins B1 and B2 in Portuguese maize and maize-based samples by HPLC with fluorescence detection

Aflatoxin in Agricultural Commodities and Herbal Medicine

Contact Info

Product

Resources

About