Assessment of Ochratoxin A in Commercial Corn and Wheat Products

Author(s): Majid Majeed*, Amin Mousavi Khaneghah*, Yassine Kadmi, Muhammad Usman Khan, Mohammad Ali Shariati.

Journal Name: Current Nutrition & Food Science

Volume 14 , Issue 2 , 2018

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Graphical Abstract:


Background: The objective of this study was to investigate the OTA concentration in different commercially available corn and wheat products.

Methods: Corn and wheat-based collected samples were categorized as corn flakes (n=5), corn flour (n=5), oil popped popcorn (n=5), air-popped popcorn (n=5), commercial wheat flour (n=5), white flour (n=5), biscuits (n=5) and bread (n=5). The extraction solvent (acetonitrile and water 84:16 v/v) and MycoSep-229 column were applied for the clean-up purpose; subsequently, the liquid chromatography technique was used.

Results: OTA was detected in 3 (60%), 1 (20%), 1 (20%), 1 (20%), 3 (60%) and 2 (40%) out of forty samples (n=40) including corn flour and corn flakes, wheat flour, white flour, bread and biscuits samples, respectively. The highest detected level was measured as 360 ng g-1 of OTA in a biscuit sample. The OTA level in positive samples (30 out of 40; 75%) was above the maximum established level by European Union regulations.

Conclusion: In the present study significant variation in ochratoxin A content was observed in the corn and wheat samples ranging from 0-25.90 ng g-1. Further assessments in other similar products as well as conducting the required improvements in order to reduce the level of OTA were recommended.

Keywords: Mycotoxins, ochratoxin A, liquid chromatography, corn products, wheat products, european union regulations.

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Article Details

Year: 2018
Page: [116 - 120]
Pages: 5
DOI: 10.2174/1573401313666170330155823
Price: $65

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