A rapid analytical method using high performance liquid chromatography (HPLC) with post-column derivatization was established for the simultaneous determination of nine mycotoxins in cereal and cereal products. The nine mycotoxins were extracted from the samples by using acetone-water (80:20, v/v). The extract was purified by a self-made composite immunoaffinity clean-up column and was analyzed by HPLC. Mycotoxins were detected by fluorescence detection after on-line photochemical derivatization and were quantified by an external standard method. The nine compounds showed good linearities in their concentration ranges with the correlation coefficients () exceeding 0.999. The spiked recoveries in real samples for the nine mycotoxins were above 80%, while the relative standard deviations (RSDs) were in the range of 1.0%-5.6%. The limits of detection (LODs) and the limits of quantification (LOQs) were 0.02-5.00 and 0.07-16.70 μg/kg, respectively. The developed method is simple, sensitive, and has good repeatability, and thus can be used for the routine analysis of the nine mycotoxins in cereal and cereal products.
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http://dx.doi.org/10.3724/SP.J.1123.2018.08008 | DOI Listing |
Toxins (Basel)
December 2024
Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Technicka 3, 166 28 Prague, Czech Republic.
The increasing contamination of cereals by micromycetes and mycotoxins during malting still poses an unresolved food safety problem. This study characterises the potential of the novel, rapidly developing food production technology of Pulsed Electric Field (PEF) to reduce the viability of fungi and the production of mycotoxins during malting. Barley, artificially inoculated with four species, was treated by PEF with two different intensities and then malted using a standard Pilsner-type technology.
View Article and Find Full Text PDFToxins (Basel)
November 2024
CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip Pro WATEX (Romer).
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Human Nutrition, Faculty of Health Sciences Egerton University Nakuru Kenya.
Sorghum is a major ingredient used in the production of complementary foods in Kenya's drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to aflatoxin and fumonisin contamination, which have adverse effects on human health. The current study aimed to assess the levels of aflatoxin and fumonisin in sorghum kernels and flour from Kerio Valley and to investigate whether fermentation (spontaneous or innoculum facilated) could reduce the levels of toxins.
View Article and Find Full Text PDFMicrobiome
December 2024
College of Veterinary Medicine, Henan Agricultural University, Zhengzhou, 450046, People's Republic of China.
Background: Sheep coccidiosis is an infectious parasitic disease that primarily causes diarrhea and growth retardation in young animals, significantly hindering the development of the sheep breeding industry. Cereal grains and animal feeds are frequently contaminated with mycotoxins worldwide, with aflatoxin B1 (AFB1) being the most common form. AFB1 poses a serious threat to gastrointestinal health upon ingestion and affects the function of parenteral organs, thus endangering livestock health.
View Article and Find Full Text PDF3 Biotech
January 2025
Agriculture and Environment Department, Harper Adams University, Newport Shropshire, TF10 8NB UK.
Unlabelled: Wheat ( L.), a vital cereal crop, provides over 20% of the total calories and protein in the human diet. However, , the pathogen responsible for Fusarium head blight (FHB), poses a significant threat to wheat production by contaminating grains with harmful mycotoxins.
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