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Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in...

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Autores principales: Pickova, Darina, Toman, Jakub, Ostry, Vladimir, Malir, Frantisek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701753/
https://www.ncbi.nlm.nih.gov/pubmed/34945534
http://dx.doi.org/10.3390/foods10122984
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author Pickova, Darina
Toman, Jakub
Ostry, Vladimir
Malir, Frantisek
author_facet Pickova, Darina
Toman, Jakub
Ostry, Vladimir
Malir, Frantisek
author_sort Pickova, Darina
collection PubMed
description Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019–2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g(−1) and 0.10 ng g(−1), respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11–38.46 ng g(−1). Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market.
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spelling pubmed-87017532021-12-24 Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020 Pickova, Darina Toman, Jakub Ostry, Vladimir Malir, Frantisek Foods Article Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019–2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g(−1) and 0.10 ng g(−1), respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11–38.46 ng g(−1). Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market. MDPI 2021-12-03 /pmc/articles/PMC8701753/ /pubmed/34945534 http://dx.doi.org/10.3390/foods10122984 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pickova, Darina
Toman, Jakub
Ostry, Vladimir
Malir, Frantisek
Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title_full Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title_fullStr Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title_full_unstemmed Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title_short Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020
title_sort natural occurrence of ochratoxin a in spices marketed in the czech republic during 2019–2020
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701753/
https://www.ncbi.nlm.nih.gov/pubmed/34945534
http://dx.doi.org/10.3390/foods10122984
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