An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method
In: World Mycotoxin JournalSearch for other papers by G. Boonzaaijer in
Current site
Google Scholar
Search for other papers by W. van Osenbruggen in
Current site
Google Scholar
Search for other papers by A. Kleinnijenhuis in
Current site
Google Scholar
Search for other papers by W. van Dongen in
Current site
Google Scholar
An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.
Purchase
Buy instant access (PDF download and unlimited online access):
Institutional Login
Log in with Open Athens, Shibboleth, or your institutional credentials
Personal login
Log in with your brill.com account
-
Almela, L., Rabe, V., Sánchez, B., Torrella, F., López-Pérez, J.P., Gabaldón, J.A. and Guardiola, L., 2007. Ochratoxin A in red paprika: relationship with the origin of the raw material. Food Microbiology 24: 319-327.
'Ochratoxin A in red paprika: relationship with the origin of the raw material ' () 24 Food Microbiology : 319 -327 .
-
Aydin, A., Erkan, M.E., Başkaya, R. and Ciftcioglu, G., 2007. Determination of aflatoxin B1 levels in powdered red pepper. Food Control 18: 1015-1018.
'Determination of aflatoxin B1 levels in powdered red pepper ' () 18 Food Control : 1015 -1018 .
-
Boonzaaijer, G., Bobeldijk, I. and Van Osenbruggen, W.A., 2005, Analysis of patulin in dutch food, an evaluation of a SPE based method. Food Control 16: 587-591.
-
Centre for Food Safety (CFS), 2006. The Government of the Hong Kong Special Administrative Region. Risk assessment studies, Report No.23, Ochratoxin A in food. Available at: http://www. fehd.gov.hk/safefood/report/och_a2/och_a_ra.html. Accessed 20 March 2008. http://www. fehd.gov.hk/safefood/report/och_a2/och_a_ra.html
-
De Rijk, T.C., Zomer, P., Van Engelen, M.C. and Kleijnen, H.C.H., 2007. The analysis of mycotoxins in animal feed with UPLC timeof-flight mass spectrometry. Poster presentation XII International IUPAC symposium on mycotoxins and phycotoxins, 21-25 May 2007, Istanbul, Turkey.
-
Eskola, M., Boonzaaijer, G., Rizzo, A., Tijmensen, G.M. and Van Osenbruggen, W.A., 2001. Study on the suitability of a GC-ECD method for the analysis of DON in cereals. Mycotoxin Research 16: 73-90.
-
European Commission (EC), 2005. Commission Regulation (EC) No 856/2005 of 6 June 2005 amending Regulation (EC) No 466/2001 as regards Fusarium toxins. Official Journal of the European Union L143: 3-8.
-
European Commission (EC), 2006a, Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union L70: 12-34.
-
European Commission (EC), 2006b. Commission Recommendation of 17 August 2006 on the presence of deoxynivalenol, zearalenone, ochratoxin A, T-2 and HT-2 and fumonisins in products intended for animal feeding (2006/576/EC). Official Journal of the European Union L229: 7-9.
-
European Commission (EC), 2006c. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union L364: 5-24.
-
Federal Agency for the Safety of the Food Chain (FASFC), 2007. Advice 35-2007 of the Scientific Committee of the FASFC: Emerging chemical risks – emerging mycotoxins. Available at: http://www. favv.be/home/com-sci/doc07/Advice35-2007.pdf. Accessed 11 April 2008. http://www. favv.be/home/com-sci/doc07/Advice35-2007.pdf
-
Ferracane, R., Tafuri, A., Logieco, A., Galvano, F., Balzano, D. and Ritieni, A., 2007. Simultaneous determination of aflatoxin B1 and ochratoxin A and their natural occurrence in Mediterranean virgin olive oil. Food Additives and Contaminants 24: 173-180.
'Simultaneous determination of aflatoxin B1 and ochratoxin A and their natural occurrence in Mediterranean virgin olive oil ' () 24 Food Additives and Contaminants : 173 -180 .
-
Goryacheva, I.Y., De Saeger, S., Nesterenko, I.S., Eremin, S.A. and Van Peteghem, C., 2007. Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices. Talanta 72: 1230-1234.
'Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices ' () 72 Talanta : 1230 -1234 .
-
Krska, R., Baumgartner, S. and Josephs, R., 2001. The state-of-theart in the analysis of type-A and -B trichothecene mycotoxins in cereals. Fresenius' Journal of Analytical Chemistry 371: 285-299.
'The state-of-theart in the analysis of type-A and -B trichothecene mycotoxins in cereals ' () 371 Fresenius' Journal of Analytical Chemistry : 285 -299 .
-
Papachristou, A. and Markaki, P., 2004. Determination of ochratoxin A in virgin olive oils of Greek origin by immunoaffinity column cleanup and high-performance liquid chromatography. Food Additives and Contaminants 21: 85-92.
'Determination of ochratoxin A in virgin olive oils of Greek origin by immunoaffinity column cleanup and high-performance liquid chromatography ' () 21 Food Additives and Contaminants : 85 -92 .
-
Spanjer, M.C., Rensen, P.M. and Scholten, J.M., 2008. LC-MS/MS multi-method for mycotoxins after single extraction, with validation data for peanut, pistachio, wheat, maize, cornflakes, raisins and figs. Food Additives and Contaminants 25: 472-489.
'LC-MS/MS multi-method for mycotoxins after single extraction, with validation data for peanut, pistachio, wheat, maize, cornflakes, raisins and figs ' () 25 Food Additives and Contaminants : 472 -489 .
-
Stankovic, S., Levic, J., Petrovic, T., Logrieco, A. and Moretti, A., 2007. Pathogenicity and mycotoxin production by Fusarium proliferatum isolated from onion and garlic in Serbia. European Journal of Plant Pathology 118: 165-172.
'Pathogenicity and mycotoxin production by Fusarium proliferatum isolated from onion and garlic in Serbia ' () 118 European Journal of Plant Pathology : 165 -172 .
-
Sulyok, M., Berthiller, F., Krska, R. and Schuhmacher, R., 2006. Development and validation of a liquid chromatography/tandem mass spectrometric method for the determination of 39 mycotoxins in wheat and maize. Rapid Communications in Mass Spectrometry 20: 2649-2659.
'Development and validation of a liquid chromatography/tandem mass spectrometric method for the determination of 39 mycotoxins in wheat and maize ' () 20 Rapid Communications in Mass Spectrometry : 2649 -2659 .
-
Van der Gaag, G., Spath, S., Dietrich, H.R.C., Stigter, E., Boonzaaijer, G., Van Osenbruggen, W.A. and Koopal, K., 2003. Biosensors and multiple mycotoxin analysis. Food Control 14: 251-254.
'Biosensors and multiple mycotoxin analysis ' () 14 Food Control : 251 -254 .
-
Zinedine, A., Brera, C., Elakhdari, S., Catano, C., Debegnach, F., Angelini S., De Santis, B., Faid, M., Benlemlih, M., Minardi, V. and Miraglia, M., 2006. Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco. Food Control 17: 868-874.
'Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco ' () 17 Food Control : 868 -874 .
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 263 | 64 | 18 |
| Full Text Views | 76 | 0 | 0 |
| PDF Views & Downloads | 9 | 0 | 0 |
An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method
In: World Mycotoxin JournalSearch for other papers by G. Boonzaaijer in
Current site
Google Scholar
PubMed
Search for other papers by W. van Osenbruggen in
Current site
Google Scholar
PubMed
Search for other papers by A. Kleinnijenhuis in
Current site
Google Scholar
PubMed
Search for other papers by W. van Dongen in
Current site
Google Scholar
PubMed
An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 263 | 64 | 18 |
| Full Text Views | 76 | 0 | 0 |
| PDF Views & Downloads | 9 | 0 | 0 |
