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Candido FS, Sartori AV, da Nobrega AW. A miniaturized QuEChERS and UPLC-MS/MS method for the determination of mycotoxins in cashew nuts. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-13. [PMID: 39008629 DOI: 10.1080/19440049.2024.2376156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 06/29/2024] [Indexed: 07/17/2024]
Abstract
This study aimed to develop and validate a multi-mycotoxin analysis method applied to cashew nuts by employing a miniaturized QuEChERS method followed by determination by ultra-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Satisfactory recoveries for the concentrations 1, 10 and 30 ng g-1, ranging from 66% (fumonisin B1) to 110% (ochratoxin A) and relative standard deviations lower than 9% (fumonisin B2) were obtained for the target compounds. Limits of quantification ranged from 0.004 ng g-1 (sterigmatocystin) to 0.59 ng g-1 (alternariol). The applicability of the analytical method was verified by analyzing 30 cashew nut samples from the city of Rio de Janeiro, RJ, southeastern Brazil. Aflatoxins M1, G2, G1, B2, B1, ochratoxin A and sterigmatocystin were detected, respectively, in 27%, 10%, 17%, 30%, 30%, 30% and 50% of the analyzed samples, at maximum concentrations of 0.56, 0.67, 1.43, 2.02, 4.93, 4.81, and 0.35 ng g-1. The maximum limit established by Brazilian legislation for aflatoxins was not exceeded by any of the analyzed samples.
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Affiliation(s)
- Felipe Stanislau Candido
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo CruzRio de Janeiro, Brazil
| | - Andre Victor Sartori
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo CruzRio de Janeiro, Brazil
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2
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Daou R, Hoteit M, Bookari K, Joubrane K, Khabbaz LR, Ismail A, Maroun RG, el Khoury A. Public health risk associated with the co-occurrence of aflatoxin B 1 and ochratoxin A in spices, herbs, and nuts in Lebanon. Front Public Health 2023; 10:1072727. [PMID: 36699892 PMCID: PMC9868821 DOI: 10.3389/fpubh.2022.1072727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 12/13/2022] [Indexed: 01/12/2023] Open
Abstract
Background Aflatoxin B1 and ochratoxin A are mycotoxins produced by filamentous fungi that attack crops on field and storage. Both mycotoxins present a risk on public health since aflatoxin B1 is a hepatotoxic and hepatocarcinogenic agent while ochratoxin A can be nephrotoxic. Those mycotoxins can be found in several food items including spices, herbs, and nuts. Objectives In Lebanon, few studies address aflatoxin B1 and ochratoxin A contamination in spices, herbs, and nuts. So, the aim of this study is to investigate the concentrations of those two mycotoxins particularly in spices and herbs and the concentration of aflatoxin B1 in nuts, and to determine the dietary exposure of the Lebanese population and their possible attribution to liver cancer and renal damage. Methods In this work, a total of 198 samples of spices, herbs, and nuts were collected from different sites. Aflatoxin B1 and ochratoxin A were quantified using immune-affinity columns. A food frequency questionnaire was used to quantify the consumption of spices, herbs, and nuts in Lebanon. Exposure to aflatoxin B1 and ochratoxin A was calculated accordingly and liver and kidney cancer risks were evaluated. Results Aflatoxin B1 was respectively found in 100, 20.4, and 98.6% of the spices, herbs, and nuts samples, while ochratoxin A was found in 100 and 44.4% of spices and herbs, respectively. Aflatoxin B1 was found at mean concentration of 0.97, 0.27, and 0.40 μg/kg in spices, herbs, and nuts, respectively while ochratoxin A was found at mean concentrations of 38.8 and 1.81 μg/kg in spices and herbs, respectively. Aflatoxin B1 occurrence was shown to be associated in this study with 0.017 additional cancer cases per 100,000 persons per year, and ochratoxin A weekly exposure was shown to be 5.04 ng/kg bw less than the Provisional Tolerable Weekly Intake of 100 ng/kg bw which indicates low risk of renal damage from spices and herbs consumption. Conclusion The consumption of spices, herbs, and nuts in Lebanon could lead to an increase in health risks associated with aflatoxin B1 and ochratoxin A, specifically spices. The reported occurrence may be directly related to poor storage conditions.
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Affiliation(s)
- Rouaa Daou
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - Maha Hoteit
- Faculty of Public Health, Lebanese University, Beirut, Lebanon
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon
- Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, Beirut, Lebanon
- University Medical Center, Lebanese University, Beirut, Lebanon
| | - Khlood Bookari
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Taibah University, Madinah, Saudi Arabia
- National Nutrition Committee, Saudi Food and Drug Authority, Riyadh, Saudi Arabia
| | - Karine Joubrane
- Department of Food Science and Technology, Faculty of Agricultural Sciences, Lebanese University, Beirut, Lebanon
| | - Lydia Rabbaa Khabbaz
- Feinberg School of Medicine, Northwestern University, Chicago, IL, United States
- Laboratoire de pharmacologie, Pharmacie clinique et contrôle de qualité des médicaments, Faculty of Pharmacy, Saint-Joseph University of Beirut, Beirut, Lebanon
| | - Ali Ismail
- Department of Food Science and Technology, Faculty of Agricultural Sciences, Lebanese University, Beirut, Lebanon
| | - Richard G. Maroun
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
| | - André el Khoury
- Centre d'Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, Lebanon
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Corrêa ANR, Ferreira CD. Mycotoxins in Grains and Cereals Intended for Human Consumption: Brazilian Legislation, Occurrence Above Maximum Levels and Co-Occurrence. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2098318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Pinto L, Santos A, Vargas E, Madureira F, Faria A, Augusti R. Validation of an analytical method based on QuEChERS and LC-MS/MS to quantify nine mycotoxins in plant-based milk. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2656] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Plant-based beverages (popularly known as vegetable milk) have become increasingly important in recent years. However, the nonexistence of information on mycotoxin contamination is noticeable. We herein describe the development and validation of an analytical methodology that employs QuEChERS and LC-MS/MS for the simultaneous determination of nine mycotoxins (aflatoxins B1, B2, G1, and G2, fumonisins B1 and B2, ochratoxin A, zearalenone, and citreoviridin) in seven types of vegetable milk (peanut, oat, rice, cashew, maize, soybean, and coconut). The method provided the following quantification limits, recoveries at the lowest validated concentration and relative standard deviations under repeatability conditions at the lowest validated concentration, respectively: aflatoxin B1 (0.023 μg/l, 84.98 and 9.23%); aflatoxin B2 (0.024 μg/, 93.00 and 4.85%); aflatoxin G1 (0.057 μg/l, 98.85 and 5.53%); aflatoxin G2 (0.031 μg/l, 96.64 and 4.08%); fumonisin B1 (2.166 μg/l, 75.55 and 16.78%); fumonisin B2 (1.105 μg/l, 70.47 and 11.89%); ochratoxin A (0.104 μg/l, 72.05 and 5.12%); zearalenone (8.093 μg/l, 107.10 and 6.37%); citreoviridin (1.305 μg/l, 97.25 and 7.28%). The method uses small amounts of samples, solvents, and other inexpensive reagents with no need for laborious clean-up and pre-concentration steps. Its attractive characteristics (simplicity, low cost compared to procedures that use immunoaffinity columns, and full compatibility with routine analyses) make it potentially valuable. As a proof-of-principle, the validated methodology was applied to seven commercial samples of different compositions showing that some were contaminated with aflatoxins and ochratoxin A.
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Affiliation(s)
- L. Pinto
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte/MG, 31270-901, Brazil
| | - A. Santos
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte/MG, 31270-901, Brazil
| | - E. Vargas
- Laboratory of Quality Control and Food Safety, Av. Raja Gabaglia 245, Belo Horizonte/MG, 30380-103, Brazil
| | - F. Madureira
- Laboratory of Quality Control and Food Safety, Av. Raja Gabaglia 245, Belo Horizonte/MG, 30380-103, Brazil
| | - A. Faria
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte/MG, 31270-901, Brazil
| | - R. Augusti
- Department of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte/MG, 31270-901, Brazil
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Aflatoxin contamination in food crops: causes, detection, and management: a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00064-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
AbstractMycotoxins are secondary metabolites produced by several fungal species and molds. Under favorable conditions like high temperature and moisture, they contaminate a large number of food commodities and regional crops during pre and post-harvesting. Aflatoxin is the main mycotoxin that harm animal and human health due to its carcinogenic nature. Aflatoxins are mainly released by Aspergillus flavus and Aspergillus parasiticus. AFB1 constitutes the most harmful type of aflatoxins and is a potent hepato-carcinogenic, mutagenic, teratogenic and it suppresses the immune system. To maintain food safety and to prevent aflatoxin contamination in food crops, combined approaches of using resistant varieties along with recommended farming practices should be followed. This review concentrates on various aspects of mycotoxin contamination in crops and recent methods to prevent or minimize the contamination.
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6
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Spectrophotometric determination of aflatoxin B1 in food sample: Chemometric optimization and theoretical supports for reaction mechanisms and binding regions. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103646] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Jiménez Medina ML, Lafarga T, Garrido Frenich A, Romero-González R. Natural Occurrence, Legislation, and Determination of Aflatoxins Using Chromatographic Methods in Food: A Review (from 2010 to 2019). FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1701009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- María Luisa Jiménez Medina
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almería, Almería, Spain
| | - Tomas Lafarga
- Processed Fruits & Vegetables, Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain
| | - Antonia Garrido Frenich
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almería, Almería, Spain
| | - Roberto Romero-González
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almería, Almería, Spain
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Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P, Kang SG. Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies. Front Microbiol 2019; 10:2266. [PMID: 31636616 PMCID: PMC6787635 DOI: 10.3389/fmicb.2019.02266] [Citation(s) in RCA: 146] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Accepted: 09/17/2019] [Indexed: 12/12/2022] Open
Abstract
Aflatoxins produced by the Aspergillus species are highly toxic, carcinogenic, and cause severe contamination to food sources, leading to serious health consequences. Contaminations by aflatoxins have been reported in food and feed, such as groundnuts, millet, sesame seeds, maize, wheat, rice, fig, spices and cocoa due to fungal infection during pre- and post-harvest conditions. Besides these food products, commercial products like peanut butter, cooking oil and cosmetics have also been reported to be contaminated by aflatoxins. Even a low concentration of aflatoxins is hazardous for human and livestock. The identification and quantification of aflatoxins in food and feed is a major challenge to guarantee food safety. Therefore, developing feasible, sensitive and robust analytical methods is paramount for the identification and quantification of aflatoxins present in low concentrations in food and feed. There are various chromatographic and sensor-based methods used for the detection of aflatoxins. The current review provides insight into the sources of contamination, occurrence, detection techniques, and masked mycotoxin, in addition to management strategies of aflatoxins to ensure food safety and security.
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Affiliation(s)
- Dipendra K. Mahato
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Kyung Eun Lee
- Molecular Genetics Laboratory, Department of Biotechnology, Yeungnam University, Gyeongsan, South Korea
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | | | - Krishna N. Dewangan
- Department of Agricultural Engineering, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Sang G. Kang
- Molecular Genetics Laboratory, Department of Biotechnology, Yeungnam University, Gyeongsan, South Korea
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9
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10
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Pleva P, Berčíková L, Čechová E, Bartošek P, Buňková L. The monitoring of biogenic amines in the raw food. POTRAVINARSTVO 2019. [DOI: 10.5219/1055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.
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11
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Seasonal variation and health implications due to aflatoxins in nuts sold in Riyadh region. REVUE FRANCAISE D ALLERGOLOGIE 2019. [DOI: 10.1016/j.reval.2018.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Adetunji MC, Ngoma L, Atanda OO, Mwanza M. A polyphasic method for the identification of aflatoxigenic Aspergilla from cashew nuts. World J Microbiol Biotechnol 2019; 35:15. [PMID: 30607686 DOI: 10.1007/s11274-018-2575-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 12/07/2018] [Indexed: 02/04/2023]
Abstract
The invasion of food by toxigenic fungi is a threat to public health. This study aimed at enumerating the microbial profile, detection of aflatoxin producing genes and quantification of the levels of aflatoxin contamination of cashew nuts meant for human consumption. A polyphasic method of analysis using newly formulated β-Cyclodextrin Neutral Red Desiccated coconut agar (β-CDNRDCA) and Yeast Extract Sucrose agar (YES) with Thin Layer Chromatography (TLC), Polymerase Chain Reaction (PCR) and High Performance Liquid Chromatographic (HPLC) method was adopted in determining the aflatoxigenic potential of the isolates, the presence of aflatoxin biosynthetic gene (aflM, aflD, aflR, aflJ omt-A) and estimation of the total aflatoxin content of the nuts. The fungal counts ranged from 2.0 to 2.4 log10cfu/g and sixty-three fungal isolates belonging to 18 genera and 34 species were isolated. The Aspergillus spp. were the most frequently isolated (50.79%) while Trichoderma spp. (1.59%) were the least. and fluorescence production was enhanced on the newly formulated β-CDNRDCA by the aflatoxigenic species. The aflD gene was amplified in all the isolates while aflM, aflR and aflJ gene were each amplified in 77.77% of the isolates and omt-A gene in 70.37%. The aflatoxin content of the nuts ranged from 0.03 to 0.77 µg/kg and were below the 4 µg/kg EU recommended limit for total aflatoxins. The present work confirms that a single method of analysis may not be sufficient to screen for the presence of aflatoxins in foods, as with a combination of different methods.
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Affiliation(s)
- Modupeade C Adetunji
- Department of Animal Health, School of Agriculture, Faculty of Natural and Agricultural Sciences, North-West University, Mafikeng Campus, Private Bag X2046, Mmabatho, 2735, South Africa. .,Department of Biological Sciences, McPherson University, P.M.B. 2094, Seriki Sotayo, Abeokuta, Ogun State, Nigeria.
| | - Lubanza Ngoma
- Department of Animal Health, School of Agriculture, Faculty of Natural and Agricultural Sciences, North-West University, Mafikeng Campus, Private Bag X2046, Mmabatho, 2735, South Africa.,Food Security and Food Safety Niche Area, North-West University, Private Bag X2046, Mmabatho, 2735, South Africa
| | - Olusegun O Atanda
- Department of Biological Sciences, McPherson University, P.M.B. 2094, Seriki Sotayo, Abeokuta, Ogun State, Nigeria
| | - Mulunda Mwanza
- Department of Animal Health, School of Agriculture, Faculty of Natural and Agricultural Sciences, North-West University, Mafikeng Campus, Private Bag X2046, Mmabatho, 2735, South Africa.,Food Security and Food Safety Niche Area, North-West University, Private Bag X2046, Mmabatho, 2735, South Africa
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13
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Kujbida P, Maia PP, Araújo AND, Mendes LD, Oliveira MLD, Silva-Rocha WP, Brito GQD, Chaves GM, Martins I. Risk assessment of the occurrence of aflatoxin and fungi in peanuts and cashew nuts. BRAZ J PHARM SCI 2019. [DOI: 10.1590/s2175-97902019000118135] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Affiliation(s)
- Paula Kujbida
- Fluminense Federal University, Brazil; Federal University of Rio Grande do Norte, Brazil
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14
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Marie KP, Ngoufack François Z, Edith Marius FK, Ciobotaru O, Matei F, Cornea CP, Israel-Roming F. Antifungal Activity of Lactic Acid Bacteria Isolated from Peanuts, Gari, and Orange Fruit Juice against Food Aflatoxigenic Molds. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2018.1519443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kaktcham Pierre Marie
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine (U.S.A.M.V of Bucharest. 59), Bucharest, Romania
| | - Zambou Ngoufack François
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
| | - Foko Kouam Edith Marius
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
| | - Oana Ciobotaru
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine (U.S.A.M.V of Bucharest. 59), Bucharest, Romania
| | - Florentina Matei
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine (U.S.A.M.V of Bucharest. 59), Bucharest, Romania
| | - Calina Petruta Cornea
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine (U.S.A.M.V of Bucharest. 59), Bucharest, Romania
| | - Florentina Israel-Roming
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine (U.S.A.M.V of Bucharest. 59), Bucharest, Romania
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Ismail A, Gonçalves BL, de Neeff DV, Ponzilacqua B, Coppa CFSC, Hintzsche H, Sajid M, Cruz AG, Corassin CH, Oliveira CAF. Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination. Food Res Int 2018; 113:74-85. [PMID: 30195548 DOI: 10.1016/j.foodres.2018.06.067] [Citation(s) in RCA: 160] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 06/26/2018] [Accepted: 06/28/2018] [Indexed: 01/08/2023]
Abstract
Aflatoxins are highly toxic compounds produced as secondary metabolites by some Aspergillus species, whose occurrence have been reported predominantly in several types of foods of low moisture content, while aflatoxin biotransformation products have been reported mainly in milk and milk products. This review deals with the occurrence of aflatoxins in some of the major food products in the last 5 years including regulatory aspects, and recent advances in detoxification strategies for contaminated foods. Aflatoxin contamination in cereals including corn and peanut is still a public health problem for some populations, especially in African countries. Despite that most of physical and chemical methods for aflatoxin detoxification may affect the nutritional properties of food, or are not safe for human consumption, gamma-radiation and ozone applications have demonstrated great potential for detoxification of aflatoxins in some food matrices. Biological methods based on removal or degradation of aflatoxins by bacterial and yeast have good perspectives, although further studies are needed to clarify the detoxification mechanisms by microorganisms and determine practical aspects of the use of these methods in food products, especially their potential effects on sensory characteristics of foods.
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Affiliation(s)
- Amir Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Bruna L Gonçalves
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil
| | - Diane V de Neeff
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil
| | - Bárbara Ponzilacqua
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil
| | - Carolina F S C Coppa
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil
| | - Henning Hintzsche
- Institute of Pharmacology and Toxicology, University of Würzburg, Germany; Bavarian Health and Food Safety Authority, Eggenreuther Weg 43, Erlangen 91058, Germany
| | - Muhammad Sajid
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan, Pakistan
| | - Adriano G Cruz
- Science and Technology of Rio de Janeiro, Department of Food Science, Federal Institute of Education, Rio de Janeiro, RJ, Brazil
| | - Carlos H Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil.
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16
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Sombie JI, Ezekiel CN, Sulyok M, Ayeni KI, Jonsyn-Ellis F, Krska R. Survey of roasted street-vended nuts in Sierra Leone for toxic metabolites of fungal origin. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1573-1580. [DOI: 10.1080/19440049.2018.1475753] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Julius I.N. Sombie
- Microbiology Department, Teko Livestock Research Centre, Makeni, Sierra Leone Agricultural Research Institute, Sierra Leone
| | - Chibundu N. Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
| | - Michael Sulyok
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
| | - Kolawole I. Ayeni
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria
| | - Felixtina Jonsyn-Ellis
- Microbiology Department, Teko Livestock Research Centre, Makeni, Sierra Leone Agricultural Research Institute, Sierra Leone
| | - Rudolf Krska
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
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17
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Iqbal SZ, Mehmood Z, Asi MR, Shahid M, Sehar M, Malik N. Co-occurrence of aflatoxins and ochratoxin A in nuts, dry fruits, and nuty products. J Food Saf 2018. [DOI: 10.1111/jfs.12462] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Shahzad Zafar Iqbal
- Department of Applied Chemistry; Government College University Faisalabad; Faisalabad Pakistan
- Department of Plant Biology; Rutgers, The State University of New Jersey; New Brunswick New Jersey
| | - Zehid Mehmood
- Department of Biochemistry; Government College University Faisalabad; Faisalabad Pakistan
| | | | - Misbah Shahid
- Department of Biochemistry; Government College University Faisalabad; Faisalabad Pakistan
| | - Mubasharah Sehar
- Department of Biochemistry; Government College University Faisalabad; Faisalabad Pakistan
| | - Noeen Malik
- Department of Radiology; New York State University; New York New York
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18
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Kollia E, Proestos C, Zoumpoulakis P, Markaki P. Inhibitory effect ofCynara cardunculusL. extract on aflatoxin B1 production byAspergillus parasiticusin sesame (Sesamum indicumL.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1206928] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Şengül Ü, Yalçın E, Şengül B, Çavuşoğlu K. Investigation of aflatoxin contamination in maize flour consumed in Giresun, Turkey. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0672] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Ü. Şengül
- Central Research Laboratory, Güre Location, Giresun University, 28100 Giresun, Turkey
| | - E. Yalçın
- Department of Biology, Faculty of Science and Art, Güre Location, Giresun University, 28100 Giresun, Turkey
| | - B. Şengül
- Vocational High School of Giresun, Debboy Location, Giresun University, 28049 Giresun, Turkey
| | - K. Çavuşoğlu
- Department of Biology, Faculty of Science and Art, Güre Location, Giresun University, 28100 Giresun, Turkey
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21
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22
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Sousa DOB, Carvalho AFU, Oliveira JTA, Farias DF, Castelar I, Oliveira HP, Vasconcelos IM. Increased Levels of Antinutritional and/or Defense Proteins Reduced the Protein Quality of a Disease-Resistant Soybean Cultivar. Nutrients 2015; 7:6038-54. [PMID: 26205163 PMCID: PMC4517045 DOI: 10.3390/nu7075269] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 06/25/2015] [Accepted: 07/17/2015] [Indexed: 11/30/2022] Open
Abstract
The biochemical and nutritional attributes of two soybean (Glycine max (L.) Merr.) cultivars, one susceptible (Seridó) and the other resistant (Seridó-RCH) to stem canker, were examined to assess whether the resistance to pathogens was related to levels of antinutritional and/or defense proteins in the plant and subsequently affected the nutritional quality. Lectin, urease, trypsin inhibitor, peroxidase and chitinase activities were higher in the resistant cultivar. Growing rats were fed with isocaloric and isoproteic diets prepared with defatted raw soybean meals. Those on the Seridó-RCH diet showed the worst performance in terms of protein quality indicators. Based on regression analysis, lectin, trypsin inhibitor, peroxidase and chitinase appear to be involved in the resistance trait but also in the poorer nutritional quality of Seridó-RCH. Thus, the development of cultivars for disease resistance may lead to higher concentrations of antinutritional compounds, affecting the quality of soybean seeds. Further research that includes the assessment of more cultivars/genotypes is needed.
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Affiliation(s)
- Daniele O B Sousa
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici, , Fortaleza 604440-900, CE, Brazil.
| | - Ana F U Carvalho
- Department of Biology, Federal University of Ceará, Campus do Pici, Fortaleza 60440-900, CE, Brazil.
| | - José Tadeu A Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici, , Fortaleza 604440-900, CE, Brazil.
| | - Davi F Farias
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici, , Fortaleza 604440-900, CE, Brazil.
| | - Ivan Castelar
- Department of Finance, Federal University of Ceará, Campus Benfica, 60440-970, Fortaleza 60020-180, CE, Brazil.
| | - Henrique P Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici, , Fortaleza 604440-900, CE, Brazil.
| | - Ilka M Vasconcelos
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici, , Fortaleza 604440-900, CE, Brazil.
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23
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Şengül Ü. Comparing determination methods of detection and quantification limits for aflatoxin analysis in hazelnut. J Food Drug Anal 2015; 24:56-62. [PMID: 28911409 PMCID: PMC9345422 DOI: 10.1016/j.jfda.2015.04.009] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 03/22/2015] [Accepted: 04/24/2015] [Indexed: 12/01/2022] Open
Abstract
Hazelnut is a type of plant that grows in wet and humid climatic conditions. Adverse climatic conditions result in the formation of aflatoxin in hazelnuts during the harvesting, drying, and storing processes. Aflatoxin is considered an important food contaminant, which makes aflatoxin analysis important in the international produce trade. For this reason, validation is important for the analysis of aflatoxin in hazelnuts. The limit of detection (LOD) and limit of quantification (LOQ) are two important parameters in validation. In this study, the LOD and LOQ values have been determined using the Association of Official Agricultural Chemists (AOAC) Method 991.31, which is one of the most viable high-performance liquid chromatography analysis methods in the analysis of aflatoxin in hazelnuts. Several approaches can be used to calculate LOD and LOQ values. In this study, to calculate the LOD and LOQ values, the visual evaluation (empirical) method, the signal-to-noise method, and calibration curve approaches were applied. The most appropriate approaches were compared. Our conclusion is that the visual evaluation method provided much more realistic LOD and LOQ values.
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Affiliation(s)
- Ümit Şengül
- Giresun University, Central Research Laboratory, Giresun, Turkey.
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