Mycotoxins in Vegetable Oils: A Review of Recent Developments, Current Challenges and Future Perspectives in Sample Preparation, Chromatographic Determination, and Analysis of Real Samples.

Mycotoxins are toxic compounds that are formed as secondary metabolites by some fungal species that contaminate crops during pre- and postharvest stages. Exposure to mycotoxins can lead to adverse health effects in humans, such as carcinogenicity, mutagenicity, and teratogenicity. Hence, there is a need to develop analytical methods for their determination in vegetable oils that possess high sensitivity and selectivity.

Organochlorine pesticides in vegetable oils: An overview of occurrence, toxicity, and chromatographic determination in the past twenty-two years (2000-2022).

Organochlorine pesticides (OCPs) are used globally to control pests in the food industry. However, some have been banned due to their toxicity. Although they have been banned, OCPs are still discharged into the environment and persist for long periods of time.