How is ochratoxin detected?
The most widely used determinative procedure is reversed phase liquid chromatography (LC) with detection by fluorescence (excitation 330-340 nm, emission 460-470 nm) or, more recently, by tandem mass spectrometry. ELISA methods are also available. Certified reference materials containing OTA have been prepared.
How is ochratoxin produced?
Ochratoxin A is produced by several species of Aspergillus and Penicillium and is a common food-contaminating mycotoxin. Contamination of food commodities, such as cereals and cereal products, coffee beans, dry vine fruits, wine and grape juice, spices and liquorice, occurs worldwide.
How do you find patulin?
Patulin was determined using HPLC equipped with a UV detector set at 276 nm. Also, HPLC with fluorescence detector was set at 333 and 420 nm as excitation and emission wavelength, respectively,was used for Ochratoxin A separation. All samples of apple juice were free from fungi and yeasts.
Is ochratoxin A chemical?
Its chemical name is: L-phenylalanine-N-[(5-chloro-3,4-dihydro-8-hydroxy-3-methyl-1-oxo-1H-2-benzopyrane-7-yl)carbonyl] -(R)-isocoumarin and its chemical structure is presented in Figure 1.
Do fungi produce toxins?
These toxins are produced by just a few species from the common genera Aspergillus, Penicillium, Fusarium, and Claviceps. All Aspergillus and Penicillium species either are commensals, growing in crops without obvious signs of pathogenicity, or invade crops after harvest and produce toxins during drying and storage.
Which fungi produces ochratoxin?
Ochratoxin A (OTA), mainly produced by Aspergillus and Penicillum species, is one of the most important mycotoxin contaminants in agricultural products. It is detrimental to human health because of its nephrotoxicity, hepatotoxicity, carcinogenicity, teratogenicity, and immunosuppression.
How do I get rid of patulin?
Physical methods, such as processing stages, clarification, UV radiation, HHP, PL, ultrasonic, and microwave, can all effectively remove or degrade patulin in foods. Removing or detoxifying patulin in different processing stages of foods is a very ideal method.
What is patulin in apple juice?
Patulin, another important mycotoxin produced by Penicillium species, is a water-soluble polyketide lactone that occurs most often in apples spoiled by P. expansum or in products made from spoiled apples, such as apple juice, pies, and conserves.
Where is ochratoxin found?
Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a wide variety of agricultural commodities worldwide, ranging from cereal grains to dried fruits to wine and coffee. It is produced by several different fungi including Aspergillus ochraceus, A. carbonarius, A. niger and Penicillium verrucosum.
How does apple juice remove patulin?
It was reported that heat treatment of patulin at 90 °C resulted in the reduction of its concentration to 12.10% and 18.80% for 10 min and 20 min, respectively, while treating at 100 °C for 20 min reduced patulin content by 26% [21,51].
What is ochratoxin A?
[Validation of a HPLC method for ochratoxin A determination] Ochratoxin A is a mycotoxin produced by various species of Aspergillus and Penicillium. Ochratoxin A has been detected in cereals and cereal products, coffee beans, beer, wine, spices, pig’s kidney and cow’s milk. For ochratoxin A, a HPLC method was developed and validated.
What is the HPLC method for ochratoxin A?
For ochratoxin A, a HPLC method was developed and validated. Ochratoxin A was determined by RP-HPLC, using a liquid chromatograph type HP 1090 Series II, equiped with a fluorescence detector.
Does ochratoxin A (OTA) affect stem cell differentiation?
Ochratoxin A (OTA) is a ubiquitous fungal metabolite with nephrotoxic, carcinogenic, and apoptotic potential. Although the toxic effects of OTA in various cell types are well characterized, it is not known whether OTA has an effect on stem cell differentiation.
What is the contamination level of ochratoxin A in cereals?
Ochratoxin A has been detected at contamination levels in cereals ranging from 0.03 ppm to 27.5 ppm (1). (1) DHHS/NIEHS; Report on Carcinogens.