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Omote M, Kitagawa Y, Mochizuki N. Determination of Ochratoxin A in Beer by Immunoaffinity Cleanup and Liquid Chromatography with Tandem Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0226-02] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Omote
- Analytical Technology Laboratory, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - Y. Kitagawa
- Analytical Technology Laboratory, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
| | - N. Mochizuki
- Analytical Technology Laboratory, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan
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Mishra RK, Catanante G, Hayat A, Marty JL. Evaluation of extraction methods for ochratoxin A detection in cocoa beans employing HPLC. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:500-8. [DOI: 10.1080/19440049.2015.1133933] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Mishra RK, Hayat A, Catanante G, Istamboulie G, Marty JL. Sensitive quantitation of Ochratoxin A in cocoa beans using differential pulse voltammetry based aptasensor. Food Chem 2015; 192:799-804. [PMID: 26304413 DOI: 10.1016/j.foodchem.2015.07.080] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 07/14/2015] [Accepted: 07/20/2015] [Indexed: 10/23/2022]
Abstract
In this work, we propose for the first time a sensitive Ochratoxin A (OTA) detection in cocoa beans using competitive aptasensor by differential pulse voltammetry (DPV). In the proposed method, biotin labeled and free OTA competed to bind with immobilized aptamer onto the surface of a screen printed carbon electrode (SPCE), and percentage binding was calculated. The detection was performed after adding avidin-ALP to perform avidin-biotin reaction; the signal was generated through a suitable substrate 1-naphthyl phosphate (1-NP), for alkaline phosphatase (ALP). The cocoa samples were extracted and purified using molecular imprinted polymer (MIP) columns specifically designed for OTA. The developed aptasensor showed a good linearity in the range 0.15-5 ng/mL with the limit of detection (LOD) 0.07 ng/mL and 3.7% relative standard deviation (RSD). The aptasensor displayed good recovery values in the range 82.1-85% with 3.87% RSD, thus, demonstrated the efficiency of proposed aptasensor for such matrices.
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Affiliation(s)
- Rupesh K Mishra
- Laboratoire B.A.E, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860, France
| | - Akhtar Hayat
- Interdisciplinary Research Centre in Biomedical Materials (IRCBM), COMSATS Institute of Information Technology (CIIT), Lahore 54000, Pakistan; Laboratoire B.A.E, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860, France
| | - Gaëlle Catanante
- Laboratoire B.A.E, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860, France
| | - Georges Istamboulie
- Laboratoire B.A.E, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860, France
| | - Jean-Louis Marty
- Laboratoire B.A.E, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860, France.
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Brera C, Pannunzi E, Guarino C, Debegnach F, Gregori E, De Santis B. OCHRATOXIN A DETERMINATION IN CURED HAM BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY FLUORESCENCE DETECTION AND ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY: A COMPARATIVE STUDY. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10826076.2013.825859] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Carlo Brera
- a GMO and Mycotoxins Unit, Department of Veterinary Public Health and Food Safety , Italian National Institute of Health (ISS) , Rome , Italy
| | - Elena Pannunzi
- a GMO and Mycotoxins Unit, Department of Veterinary Public Health and Food Safety , Italian National Institute of Health (ISS) , Rome , Italy
| | - Chiara Guarino
- b Department of Biology , Tor Vergata University , Rome , Italy
| | - Francesca Debegnach
- a GMO and Mycotoxins Unit, Department of Veterinary Public Health and Food Safety , Italian National Institute of Health (ISS) , Rome , Italy
| | - Emanuela Gregori
- a GMO and Mycotoxins Unit, Department of Veterinary Public Health and Food Safety , Italian National Institute of Health (ISS) , Rome , Italy
| | - Barbara De Santis
- a GMO and Mycotoxins Unit, Department of Veterinary Public Health and Food Safety , Italian National Institute of Health (ISS) , Rome , Italy
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Copetti MV, Iamanaka BT, Pitt JI, Taniwaki MH. Fungi and mycotoxins in cocoa: from farm to chocolate. Int J Food Microbiol 2014; 178:13-20. [PMID: 24667314 DOI: 10.1016/j.ijfoodmicro.2014.02.023] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Revised: 02/13/2014] [Accepted: 02/27/2014] [Indexed: 11/16/2022]
Abstract
Cocoa is an important crop, as it is the raw material from which chocolate is manufactured. It is grown mainly in West Africa although significant quantities also come from Asia and Central and South America. Primary processing is carried out on the farm, and the flavour of chocolate starts to develop at that time. Freshly harvested pods are opened, the beans, piled in heaps or wooden boxes, are fermented naturally by yeasts and bacteria, then dried in the sun on wooden platforms or sometimes on cement or on the ground, where a gradual reduction in moisture content inhibits microbial growth. Beans are then bagged and marketed. In processing plants, the dried fermented beans are roasted, shelled and ground, then two distinct processes are used, to produce powdered cocoa or chocolate. Filamentous fungi may contaminate many stages in cocoa processing, and poor practices may have a strong influence on the quality of the beans. Apart from causing spoilage, filamentous fungi may also produce aflatoxins and ochratoxin A. This review deals with the growth of fungal species and formation of mycotoxins during the various steps in cocoa processing, as well as reduction of these contaminants by good processing practices. Methodologies for fungal and mycotoxin detection and quantification are discussed while current data about dietary exposure and regulation are also presented.
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Affiliation(s)
- Marina V Copetti
- Universidade Federal de Santa Maria, Santa Maria, RS 97105-900, Brazil.
| | | | - John I Pitt
- CSIRO Animal, Food and Health Sciences, North Ryde, NSW 2113, Australia
| | - Marta H Taniwaki
- Instituto de Tecnologia de Alimentos, Campinas, SP 13070-178, Brazil
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Brera C, Debegnach F, De Santis B, Iafrate E, Pannunzi E, Berdini C, Prantera E, Gregori E, Miraglia M. Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Turcotte AM, Scott PM. Ochratoxin A in cocoa and chocolate sampled in Canada. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:762-6. [PMID: 21623500 PMCID: PMC3118505 DOI: 10.1080/19440049.2010.508796] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In order to determine the levels of ochratoxin A (OTA) in cocoa and cocoa products available in Canada, a previously published analytical method, with minor modifications to the extraction and immunoaffinity clean-up and inclusion of an evaporation step, was initially used (Method I). To improve the low method recoveries (46–61%), 40% methanol was then included in the aqueous sodium bicarbonate extraction solvent (pH 7.8) (Method II). Clean-up was on an Ochratest™ immunoaffinity column and OTA was determined by liquid chromatography (LC) with fluorescence detection. Recoveries of OTA from spiked cocoa powder (0.5 and 5 ng g−1) were 75–84%; while recoveries from chocolate were 93–94%. The optimized method was sensitive (limit of quantification (LOQ) = 0.07–0.08 ng g−1), accurate (recovery = 75–94%) and precise (coefficient of variation (CV) < 5%). It is applicable to cocoa and chocolate. Analysis of 32 samples of cocoa powder (16 alkalized and 16 natural) for OTA showed an incidence of 100%, with concentrations ranging from 0.25 to 7.8 ng g−1; in six samples the OTA level exceeded 2 ng g−1, the previously considered European Union limit for cocoa. The frequency of detection of OTA in 28 chocolate samples (21 dark or baking chocolate and seven milk chocolate) was also 100% with concentrations ranging from 0.05 to 1.4 ng g−1; one sample had a level higher than the previously considered European Union limit for chocolate (1 ng g−1).
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Affiliation(s)
- A-M Turcotte
- Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON, Canada
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Brera C, Grossi S, Miraglia M. Interlaboratory Study for Ochratoxin A Determination in Cocoa Powder Samples. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-200038574] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Carlo Brera
- a Centro Nazionale per la Qualità degli Alimenti e per i Rischi Alimentari OGM and Mycotoxins , Istituto Superiore di Sanità , Viale Regina Elena 299, Rome, 00161, Italy
| | - Silvana Grossi
- a Centro Nazionale per la Qualità degli Alimenti e per i Rischi Alimentari OGM and Mycotoxins , Istituto Superiore di Sanità , Viale Regina Elena 299, Rome, 00161, Italy
| | - Marina Miraglia
- a Centro Nazionale per la Qualità degli Alimenti e per i Rischi Alimentari OGM and Mycotoxins , Istituto Superiore di Sanità , Viale Regina Elena 299, Rome, 00161, Italy
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Lobeau M, De Saeger S, Sibanda L, Barna-Vetró I, Van Peteghem C. Application and validation of a clean-up tandem assay column for screening ochratoxin A in cocoa powder. ACTA ACUST UNITED AC 2007; 24:398-405. [PMID: 17454113 DOI: 10.1080/02652030601053162] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A rapid antibody-based assay for the detection of ochratoxin A in cocoa powder is described, involving sequential clean-up and visual detection of the toxin ("clean-up tandem assay column"). The screening test was developed to have a cut-off level of 2 microg kg(-1) and was shown to have false positive and false negative rates of 10 and 2%, respectively. Analysis of six samples can be carried out in the field in approximately 30 min by untrained workers. Using the proposed rapid screening test, 10 retail cocoa powders were found to contain no detectable levels of ochratoxin A (<2 microg kg(-1)). These samples were also found to be negative (<2 microg kg(-1)) when analysed using an LC-MS/MS method.
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Affiliation(s)
- Marieke Lobeau
- Laboratory of Food Analysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent 9000, Belgium.
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Clark HA, Snedeker SM. Ochratoxin a: its cancer risk and potential for exposure. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART B, CRITICAL REVIEWS 2006; 9:265-96. [PMID: 16621780 DOI: 10.1080/15287390500195570] [Citation(s) in RCA: 121] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Ochratoxin A (OA) is a naturally occurring mycotoxin known to contaminate a variety of foods and beverages. The cancer risk posed by OA was reviewed as relevant to human exposure, regulatory activities, and risk management efforts occurring worldwide, particularly in Europe. OA moves through the food chain and has been found in the tissues and organs of animals, including human blood and breast milk. Results from the National Toxicology Program's rodent bioassays show significantly increased incidence of mammary gland tumors in female rats and kidney tumors in male and female rats given OA orally. Liver tumors in female mice fed OA in the diet have also been observed. In humans, OA exposure has been most often associated with the kidney disease Balkan endemic nephropathy (BEN), symptoms of which include tumors of the kidney and urinary tract. No epidemiological studies have yet adequately evaluated the cancer risk of OA in human populations. Studies have shown OA to be genotoxic as well as immunotoxic, although its mode of action is not fully understood. Organizations and agencies in many countries are currently promulgating standards for OA in foods and beverages. Increased efforts in farm management and food safety are being made to mitigate the risks to public health posed by OA. The U.S. Food and Drug Administration (FDA) is currently evaluating data on OA levels in domestic and imported commodities but has not established official regulations or guidelines for OA in the U.S. food supply.
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Affiliation(s)
- Heather A Clark
- Program on Breast Cancer and Environmental Risk Factors (BCERF), Sprecher Institute for Comparative Cancer Research, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853-6401, USA.
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Amézqueta S, González-Peñas E, Murillo M, de Cerain AL. Occurrence of ochratoxin A in cocoa beans: Effect of shelling. ACTA ACUST UNITED AC 2005; 22:590-6. [PMID: 16019834 DOI: 10.1080/02652030500130160] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The aim of this study was to investigate the influence of the shelling process on the presence of ochratoxin A (OTA) in cocoa samples. Twenty-two cocoa samples were analysed for the determination of OTA before (cocoa bean) and after undergoing manual shelling process (cocoa nib). In order to determine OTA contamination in cocoa samples, a validated high-performance liquid chromatography (HPLC) method with fluorescence detection was used for the quantitative analysis of ochratoxin A (OTA). In both types of samples, OTA was extracted with methanol-3% sodium hydrogen carbonate solution and then purified using immunoaffinity columns prior to HPLC analysis. Due to the fact that different recovery values were obtained for OTA from both types of samples, a revalidation of the method in the case of cocoa nibs was needed. Revalidation was based on the following criteria: Selectivity, limits of detection and quantification (0.03 and 0.1 microg kg(-1), respectively), precision (within-day and between-day variability) and recovery 84.2% (RSD = 7.1%), and uncertainty (30%). Fourteen of the twenty-two cocoa bean samples (64%) suffered a loss of OTA of more than 95% due to shelling, six samples suffered a loss of OTA in the range 65-95%, and only one sample presented a reduction of less than 50%. The principal conclusion derived from this study is that OTA contamination in cocoa beans is concentrated in the shell; therefore, improvements of the industrial shelling process could prevent OTA occurrence in cocoa final products.
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Affiliation(s)
- S Amézqueta
- Organic and Pharmaceutical Chemistry Department, Ed. CIFA Faculty of Pharmacy, University of Navarra, Phamplona, Spain
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