Currently in testing mode

  • Authors Santos, L; Marin, S; Sanchis, V; Ramos, AJ
  • Author Full Name Santos, L.; Marin, S.; Sanchis, V.; Ramos, A. J.
  • Title Co-occurrence of aflatoxins, ochratoxin A and zearalenone in Capsicum powder samples available on the Spanish market
  • Nationality nacional
  • Source FOOD CHEMISTRY
  • Language English
  • Document Type Article
  • Author Keywords Paprika; Chilli; Aflatoxin; Ochratoxin A; Zearalenone
  • Keywords Plus PERFORMANCE LIQUID-CHROMATOGRAPHY; NATURAL OCCURRENCE; SPICES; CONTAMINATION; MYCOTOXINS; PEPPER; ELISA; HPLC; RED; B-1
  • Abstract The aim of this study was to determine the co-occurrence of aflatoxins (AFs), ochratoxin A (OTA) and zearalenone (ZEA) in paprika and chilli samples purchased in Spain, using HPLC with fluorescence detection. The occurrence of mycotoxin in 64 paprika samples was 59% for AFs, 98% for OTA and 39% for ZEA, whereas in the 35 chilli samples, the contamination was 40% for AFs, 100% for OTA and 46% for ZEA. None of the samples had AFs levels higher than the legally allowable limits. Regarding the co-occurrence of mycotoxins, 75% of paprika samples and 65% of chilli samples contained more than one mycotoxin. Chilli samples generally had lower concentrations of AFB1, AFB2, total AFs and OTA than had paprika samples. The high incidence of OTA contamination suggests that additional legislation may be required to for these kinds of spices. (C) 2010 Elsevier Ltd. All rights reserved.
  • Author Address [Santos, L.; Marin, S.; Sanchis, V.; Ramos, A. J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain
  • Reprint Address Ramos, AJ (reprint author), Univ Lleida, Dept Food Technol, XaRTA UTPV, Av Alcalde Rovira Roure 191, Lleida 25198, Spain.
  • E-mail Address ajramos@tecal.udl.es
  • ResearcherID Number sanchis, vicente/B-3752-2011; Ramos, Antonio J./B-3934-2011; Marin, Sonia/B-8295-2011; Santos, Liliana/G-6478-2013; Marin, Sonia/G-1013-2012;
  • ORCID Number sanchis, vicente/0000-0001-9889-8098; Ramos, Antonio J./0000-0002-2830-8299; Marin, Sonia/0000-0002-0714-6155; Santos, Liliana/0000-0002-4453-5766; Marin, Sonia/0000-0002-0714-6155; zaraat, javad/0000-0001-5341-7481
  • Funding Agency and Grant Number Spanish Government [AGL2007-66416-C05-03]; Catalonian Govenrment
  • Funding Text We are grateful for funding provided by the Spanish Government (Project AGL2007-66416-C05-03) and the Catalonian Govenrment (XaRTA-Reference Network on Food Technology). We also thank G. Cano for collecting samples and P. Westerman for grammatical review.
  • Cited References Aydin A, 2007, FOOD CONTROL, V18, P1015, DOI 10.1016/j.foodcont.2006.03.013; Bircan C, 2005, INT J FOOD SCI TECH, V40, P929, DOI 10.1111/j.1365-2621.2005.01025.x; Colak H, 2006, J FOOD DRUG ANAL, V14, P292; ElKady IA, 1995, FOLIA MICROBIOL, V40, P297, DOI 10.1007/BF02814212; Erdogan A, 2004, CHEMOSPHERE, V56, P321, DOI 10.1016/j.chemosphere.2004.02.020; European Commission, 2006, OFF J EUR UNION L, V364, P5; European Commission, 2006, OFF J EUR UNION L, VL70, P12; Fazekas B, 2005, FOOD ADDIT CONTAM, V22, P856, DOI 10.1080/02652030500198027; FINOLI C, 1994, IND ALIMENT-ITALY, V33, P732; GARNER RC, 1993, J CHROMATOGR, V648, P485, DOI 10.1016/0021-9673(93)80433-9; Goryacheva IY, 2006, ANAL CHIM ACTA, V577, P38, DOI 10.1016/j.aca.2006.06.033; Hierro J. M. H., 2008, J AGR FOOD CHEM, V56, P751; Hu YY, 2006, J AGR FOOD CHEM, V54, P4126, DOI 10.1021/jf0601564; Klieber A, 2001, FOOD AUST, V53, P90; Macdonald S, 1996, FOOD ADDIT CONTAM, V13, P121; Martins ML, 2001, FOOD ADDIT CONTAM, V18, P315, DOI 10.1080/02652030010021558; MASOOD A, 1994, LETT APPL MICROBIOL, V18, P184, DOI 10.1111/j.1472-765X.1994.tb00841.x; Patel S, 1996, FOOD ADDIT CONTAM, V13, P833; Reddy SV, 2001, FOOD ADDIT CONTAM, V18, P553, DOI 10.1080/02652030010025383; Saha D, 2007, ANAL CHIM ACTA, V584, P343, DOI 10.1016/j.aca.2006.11.042; Santos L, 2008, FOOD SCI TECHNOL INT, V14, P5, DOI 10.1177/1082013208090175; SAWINSKY J, 1988, ACTA ALIMENT HUNG, V17, P309; SAXENA J, 1989, Journal of Food Composition and Analysis, V2, P286, DOI 10.1016/0889-1575(89)90025-2; SCOTT PM, 1973, J ASSOC OFF ANA CHEM, V56, P1452; Shamsuddin Z A, 1995, Mycotoxin Res, V11, P21, DOI 10.1007/BF03192058; Speijers GJA, 2004, TOXICOL LETT, V153, P91, DOI 10.1016/j.toxlet.2004.04.046; TABATA S, 1993, J AOAC INT, V76, P32; Thirumala-Devi K, 2000, J AGR FOOD CHEM, V48, P5079, DOI 10.1021/jf000049o; TRUCKSESS MW, 2005, OFFICIAL METHODS ANA, P64; Zinedine A, 2006, FOOD CONTROL, V17, P868, DOI 10.1016/j.foodcont.2005.06.001
  • Cited Reference Count 30
  • Times Cited 46
  • Total Times Cited Count (WoS, BCI, and CSCD) 47
  • Publisher ELSEVIER SCI LTD
  • Publisher City OXFORD
  • Publisher Address THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
  • ISSN 0308-8146
  • Character Source Abbreviation FOOD CHEM
  • ISO Source Abbreviation Food Chem.
  • Publication Date OCT 1
  • Year Published 2010
  • Volume 122
  • Issue 3
  • Beginning Page 826
  • Ending Page 830
  • Digital Object Identifier (DOI) 10.1016/j.foodchem.2010.03.070
  • Page Count 5
  • Web of Science Category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
  • Subject Category Chemistry; Food Science & Technology; Nutrition & Dietetics
  • Document Delivery Number 605OU
  • Unique Article Identifier WOS:000278357700053
CESAM - Centro de Estudos do Ambiente e do Mar - Universidade de Aveiro

CESAM Funding: