Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy

详细信息    查看全文

• 作者：Ambra Prelle ; Davide Spadaro ; Angelo Garibaldi ; Maria Lodovica Gullino
• 关键词：Aflatoxins ; Ochratoxin A ; Chili ; Italy ; Pepper
• 刊名：Food Control
• 出版年：May, 2014
• 年：2014
• 卷：39
• 期：Complete
• 页码：192-197
• 全文大小：259 K

文摘

A total of 130 spice samples coming from India, China, South America, USA, Northern Africa, Europe and Sub-Saharan Africa were collected in different stores of Northern Italy. They were analysed for aflatoxins (AFs: AFB₁, AFB₂, AFG₁, AFG₂) and ochratoxin A (OTA) content by liquid chromatography with mass spectroscopy and positive electrospray ionization (LC/ESI-MS/MS), and HPLC with fluorescence detector (FLD), respectively. The analysis showed that 20 (15.4%) and 31 (23.8%) out of 130 samples were contaminated with AFs and OTA, respectively. A low level of total AFs contamination was found in the positive samples, the average concentration was 0.64聽ng聽g^鈭?, far below the maximum threshold admitted by the European legislation (5聽ng聽g^鈭? for AFB₁, and 10聽ng聽g^鈭? for total aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂). A higher incidence of OTA was found in chili (60.0%) more than in pepper (13.3%), ranging from 2.16 to 16.35聽ng聽g^鈭?, and from 1.61 to 15.85聽ng聽g^鈭?, respectively. Moreover, three spice samples (2.3%) contaminated by OTA trespassed the threshold admitted by the European Regulation (). The co-occurrence of OTA and AFs in spices was detected in 6 out of 130 samples (4.6%), ranging from 1.61 to 15.85聽ng聽g^鈭? and from 0.57 to 3.19聽ng聽g^鈭?, respectively.