A survey of aflatoxins in sesame in Iran

被引：21

作者：

Asadi M. ^{[1
]}

Beheshti H.R. ^{[1
]}

Feizy J. ^{[1
]}

机构：

[1] Testa Quality Control Laboratory, North-East Food Industrial Technology and Biotechnology Park, 91895 Mashhad

来源：

Mycotoxin Research | 2011年 / 27卷 / 4期

关键词：

Aflatoxins; Incidence; LC; Sesame;

D O I：

10.1007/s12550-011-0102-y

中图分类号：

学科分类号：

摘要：

A study of the occurrence of aflatoxins (AF) in sesame seeds was conducted in the Khorasan province of Iran between September 2009 and August 2010. Samples (n = 182) were analyzed by liquid chromatography (LC), and detection limits for AFB1, AFB2, AFG1 and AFG2, were 0.45, 0.19, 0.61, and 0.22 ng/g, respectively. AFB1 was detected in 33 samples (18.1%), at a mean level of 1.62 ± 1.32 ng/g, and a maximum level of 5.54 ng/g. AFB1 levels exceeded the European Union (EU) maximum tolerated level (MTL, 2 ng/g) in 9 samples, and the Iran MTL (5 ng/g) in 1 sample. Regarding total aflatoxins (AFT), the mean level was 0.92 ± 1.36 ng/g, and the maximum level was 5.54 ng/g. No sesame sample exceeded the Iran MTL (15 ng/g), but two samples exceeded the EU MTL (4 ng/g) for AFT. It is concluded that low levels of AFs occur frequently in sesame from Iran. © 2011 Society for Mycotoxin Research and Springer.

引用

页码：259 / 263

页数：4

共 26 条

[1]

Abou-Gharbia H.A., Shehata A.A.Y., Shahidi F., Effect of processing on oxidative stability and lipid classes of sesame oil, Food Research International, 33, 5, pp. 331-340, (2000)

[2]

Official Methods of Analysis, 2, (2000)

[3]

Bircan C., The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC, International Journal of Food Science and Technology, 40, 9, pp. 929-934, (2005)

[4]

Diedhiou P.M., Bandyopadhyay R., Atehnkeng J., Ojiambo P.S., Aspergillus colonization and aflatoxin contamination of maize and sesame kernels in two agro-ecological zones in Senegal, J Phytopathol, 159, 4, pp. 268-275, (2011)

[5]

Commission Regulation (EC) 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, Off J Eur Union, 364, pp. 5-24, (2006)

[6]

Fazekas B., Tar A., Kovacs M., Aflatoxin and ochratoxin A content of spices in Hungary, Food Additives and Contaminants, 22, 9, pp. 856-863, (2005)

[7]

Habibi A., Banihashemi Z., Vegetative compatibility groups among isolates of Aspergillus flavus from sesame seed in Iran and mycotoxin production, Phytopathol Mediterr, 47, 1, pp. 28-34, (2008)

[8]

Food and Feed-mycotoxins-maximum Tolerated Level, (2002)

[9]

Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans 56, pp. 19-23, (1993)

[10]

Jonsyn F.E., Seedborne fungi of sesame (Sesamum indicum L.) in Sierra Leone and their potential aflatoxin/mycotoxin production, Mycopathologia, 104, 2, pp. 123-127, (1988)

← 1 2 3 →