Ochratoxin A in cocoa and chocolate sampled in Canada

Turcotte, A.-M.; Scott, Peter

doi:10.1080/19440049.2010.508796

Cited by 26 publications

(19 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Data shows presence of ochratoxin A in 92e100% of the products evaluated, with average levels ranging from 0.17 to 2.41 mg/kg (Bonvehi, 2004;Brera et al, 2011;Burdaspal & Legarda, 2003;Engel, 2000;Gilmour & Lindblom, 2008;Miraglia & Brera, 2002). The incidence of ochratoxin A reported for chocolate bars is also high, 60e100% in dark chocolate (0.14e0.38 mg/kg) (Brera et al, 2011;Burdaspal & Legarda, 2003;Engel, 2000;Gilmour & Lindblom, 2008;Kumagai et al, 2008;Turcotte & Scott, 2011), 23e100% in milk chocolate (0.08e0.16 mg/kg) (Brera et al, 2011;Burdaspal & Legarda, 2003;Engel, 2000;Turcotte & Scott, 2011), and 88e100% of contamination in white chocolate (0.03 mg/kg) (Burdaspal & Legarda, 2003).…”

Section: Resultsmentioning

confidence: 94%

“…In the last decade, reports on the occurrence of ochratoxin A in cocoa and chocolate have increased (Bonvehi, 2004;Brera et al, 2011;Burdaspal & Legarda, 2003;Copetti et al, 2010;Engel, 2000;Gilmour & Lindblom, 2008;Kumagai et al, 2008;Turcotte & Scott, 2011), although data on the presence of aflatoxins in this product are very limited (Copetti et al, 2011;Kumagai et al, 2008;Raters & Matissek, 2000). The increasing restriction on the presence of both toxins in foods together with the availability of improved equipment and more sensitive analytical techniques allows a better control of public exposure to these contaminants.…”

Section: Introductionmentioning

confidence: 96%

See 1 more Smart Citation

Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil

et al. 2012

View full text Add to dashboard Cite

a b s t r a c tThis study investigated the occurrence of aflatoxin B 1 , B 2 , G 1 and G 2 and ochratoxin A in chocolate marketed in Brazil. A hundred and twenty-five samples of powdered, bitter, dark, milk and white chocolate were evaluated for mycotoxins. Ochratoxin A was the most common mycotoxin in the evaluated samples, contaminating 98% of the purchased chocolate. A co-occurrence of aflatoxins was observed in 80% of all samples evaluated. The bitter, dark and powdered chocolate samples had the largest presence of aflatoxins. On average, the highest levels of ochratoxin A were found in powdered, dark and bitter chocolate, respectively: 0.39; 0.34 and 0.31 mg/kg. Bitter, powdered and dark chocolate had the highest aflatoxin content; an average of 0.66, 0.53 and 0.43 mg/kg, respectively. This is the first report of co-occurrence of ochratoxin A and aflatoxins in chocolate. The consumption of chocolate with high levels of cocoa in the formulation has been stimulated due to health benefits attributed to some cocoa components but on the other hand, these high cocoa content products tend to have the highest amount of aflatoxins and ochratoxin A. To guarantee a safe consumption of chocolate, there should be a continuous monitoring of both ochratoxin and aflatoxin and more studies attempting to understand the dynamics involving mycotoxin-producing fungi and mycotoxin production in cocoa need to be carried out with the aim of preventing mycotoxin accumulation in this commodity.

show abstract

Section: Resultsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 96%

Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil

et al. 2012

View full text Add to dashboard Cite

show abstract

“…(1.8 mL) by syringe pressure through a 0.45 mm Teflon 4-mm filter for HPLC analysis under the same conditions as for OTA (Turcotte and Scott 2011).…”

Section: Determination Of Ochratoxin a By Hplc 1499mentioning

confidence: 99%

Determination of Ochratoxin A in Food by High Performance Liquid Chromatography

Skarkova¹,

Ostrý²,

Malíř³

et al. 2013

Analytical Letters

View full text Add to dashboard Cite

Ochratoxin A (OTA) is an important mycotoxin that is produced by Aspergillus and Penicillium species. Ochratoxin A is a common contaminant of various foods including cereals, spices, coffee, cacao, beer, wine, raisins, pulses, meat, meat products, or edible offal. Due to a wide range of its toxic effects in humans and animals, ochratoxin A needs to be monitored. With regard to this necessity, a sensitive HPLC-FD method for purposes of the quantification of trace amounts of ochratoxin A in foods of plant and animal origin was developed, validated and applied for analysis. Food samples were cleaned using commercial immunoaffinity columns and analyzed by means of a high performance liquid chromatography method with fluorescence detection. Limit of quantification of the method ranged between 0.01-0.30 lg/kg depending on the sample matrix. Recoveries were 80-88% in the concentration range of 0.01-0.30 lg/kg, depending upon sample type. The quality of laboratory results was confirmed by successful participation in international inter-laboratory proficiency testing. This laboratory was accredited accordance to CSN ISO=EN 17025. The developed method was applied to the determination of ochratoxin A in samples from 61 types of foodstuffs of plant and animal origin, that were collected in 4 sampling terms at 12 regions of the Czech Republic in years 2011-2012. In total, 732 food samples were gathered and analyzed.

show abstract

“…They are solid at room-temperature (RT) but converts into an apolar sol at $38-39°C, depending on the source of extraction [23]. These fats are being extensively used in various food, cosmetics, and pharmaceutical industries due to their beneficial effects [24,25].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of vegetable organogels for controlled delivery applications

Sagiri

Sethy

Pal

et al. 2012

Designed Monomers and Polymers

View full text Add to dashboard Cite

The present study deals with the encapsulation of vegetable organogels in alginate microparticles (MPs). Mango butter (MB) and cocoa butter (CB) are natural organogels, which are being used in the preparation of pharmaceutical formulations. In addition to these, mustard oil (MO) was used as the control. The thermal stability of MB and CB can be enhanced by encapsulating them and can be used in oral drug-delivery formulations. Double emulsification method was followed for the preparation of MPs. By this method, spherical MPs were synthesized and the sphericity was confirmed by doing light microscopy and scanning electron microscopy. The size range of MPs was 107 ± 53 μm, 79 ± 43 μm, and 112 ± 78 μm for MPs encapsulating MO, MB, and CB, respectively. The melting endotherms of MPs with MB and CB were in exact match with the melting points of MB and CB. This confirmed the existence of MB and CB within the MPs. The encapsulation of the vegetable organogels altered the release pattern of the drug, metronidazole. The drug release kinetics suggested that the release pattern followed the non-Fickian kinetics. The MPs were found to be hemocompatible in nature and have shown good mucoadhesive and swelling properties. Based on the preliminary results, it was suggested that the vegetable organogels can be encapsulated in alginate MPs and used as drug-delivery vehicles.

show abstract

Ochratoxin A in cocoa and chocolate sampled in Canada

Cited by 26 publications

References 8 publications

Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil

Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil

Determination of Ochratoxin A in Food by High Performance Liquid Chromatography

Encapsulation of vegetable organogels for controlled delivery applications

Contact Info

Product

Resources

About