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Paper Information

Journal:   NUTRITION AND FOOD SCIENCES RESEARCH   JULY-SEPTEMBER 2016 , Volume 3 , Number 3; Page(s) 25 To 30.
 
Paper: 

NATURAL OCCURRENCE OF OCHRATOXIN A CONTAMINATION IN COMMERCIAL SPICES IN TEHRAN

 
 
Author(s):  JALILI MARYAM*
 
* FACULTY OF HEALTH AND NUTRITION, LORESTAN UNIVERSITY OF MEDICAL SCIENCE, LORESTAN, IRAN
 
Abstract: 

Background and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran.
Materials and Methods: OTA levels were determined using high performance liquid chromatography (HPLC) with fluorescence detection coupled with immunoaffinity column clean-up step. Mobile phase consisted of acetonitrile–water–acetic acid (49.5: 49.5: 1.0, v/v/v), and the flow rate was 1 ml/min.
Results: The recovery values ranged from 77.10% ± 6.66 to 94.84% ± 8.38 for spiking of cinnamon at 0.5 and 5 ng/g, respectively. Overall, 29 out of the 92 (31.5%) samples were contaminated with OTA ranged from 0.45 to 18.64 ng/g. The results from statistical analysis revealed that there was significant difference (p<0.05) between the types of spices in the concentration of OTA.
Conclusions: Incidence of OTA contamination in red pepper and cinnamon was significantly higher than in black pepper and turmeric. The highest concentration of OTA was detected in a sample of red pepper (18.64 ng/g). The results revealed that it is essential to continue regular monitoring for OTA in imported spices to shield consumer health.

 
Keyword(s): OCHRATOXIN A, BLACK PEPPER, RED PEPPER, TURMERIC, CINNAMON
 
 
References: 
 
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APA: Copy

JALILI, M. (2016). NATURAL OCCURRENCE OF OCHRATOXIN A CONTAMINATION IN COMMERCIAL SPICES IN TEHRAN. NUTRITION AND FOOD SCIENCES RESEARCH, 3(3), 25-30. https://www.sid.ir/en/journal/ViewPaper.aspx?id=510764



Vancouver: Copy

JALILI MARYAM. NATURAL OCCURRENCE OF OCHRATOXIN A CONTAMINATION IN COMMERCIAL SPICES IN TEHRAN. NUTRITION AND FOOD SCIENCES RESEARCH. 2016 [cited 2021July24];3(3):25-30. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=510764



IEEE: Copy

JALILI, M., 2016. NATURAL OCCURRENCE OF OCHRATOXIN A CONTAMINATION IN COMMERCIAL SPICES IN TEHRAN. NUTRITION AND FOOD SCIENCES RESEARCH, [online] 3(3), pp.25-30. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=510764.



 
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