Quantification and health risk assessment of ochratoxin A in dried fruit, spices, and coffee

赭曲霉毒素A 干果 食品科学 真菌毒素 黄曲霉毒素 食品安全 人口 食品 赭曲霉毒素 健康风险 生物技术 毒理 化学 生物 医学 环境卫生
作者
In Min Hwang,Ji Young Jeong,Boyeon Park,Ji Yeon Choi,Naeem Khan,Nargis Jamila,Bo Ryun Yoon,Kim Js
出处
期刊:Food Additives & Contaminants: Part A [Taylor & Francis]
卷期号:40 (9): 1275-1284 被引量:2
标识
DOI:10.1080/19440049.2023.2245055
摘要

Ochratoxin A (OTA) is a stable toxin produced by fungal strains of Aspergillus and Penicillium. It is commonly found in a variety of food products, including dried fruit, coffee, and spices, raising concerns about their safety. This study was aimed to quantify OTA levels in different food products using HPLC with fluorescence detection. The pre-treatment process was optimised by employing immunoaffinity columns with Tween 20 to effectively remove interfering substances. An analytical method was developed, validated, and applied for OTA analysis in dried fruit, spices, and coffee samples. The validation procedure included determining detection and quantification limits, linearity, precision, and accuracy, as per the criteria specified by AOAC International. The validated method was successfully applied for OTA analysis in the selected food samples. Furthermore, health risk assessment was conducted based on the average intake and body weight of the Korean population. From the results, concentrations of OTA in the samples were found to be very low and therefore concluded not to pose significant threats to consumer health.
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