Journal
FOOD CHEMISTRY
Volume 146, Issue -, Pages 320-326Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.005
Keywords
Functional foods and spices; Toxigenic fungi; Mycotoxins; HPLC-FLD; Contamination occurrence
Funding
- National Science Foundation of China [81274072]
- PUMC
- Fundamental Research Funds for the Central Universities [3332013078]
- EC [KBBE-2007-222690-2 MYCORED]
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Twenty-four samples including 14 functional foods and 10 spices obtained from Chinese markets were examined for their mould profile. The mycotoxin contamination levels were also determined by an optimized HPLC-FLD method. 124 fungal isolates belonging to four different genera were recovered with Aspergillus and Penicillium as predominant fungi, with an incidence of 66.1% and 15.3%, respectively. In functional foods Aspergillus niger section (57.1%) was isolated more frequently, followed by Aspergillus flavi section (50.0%) and Aspergillus ochraceus section (21.4%), with the most contaminated samples being Coix seeds. Similar fungal presence and frequency were encountered in spice with A. niger section group (60.0%) and A. flavi section (40.0%) as main fungi. Cumin and Pricklyash peel samples showed the highest fungal contamination. Four functional foods and three spices were found to be positive at low levels for mycotoxins including aflatoxin B-1 (up to 0.26 mu g/kg) and ochratoxin A (OTA) (5.0 mu g/kg). The more frequently detected mycotoxin was AFB(1) (16.7%). (C) 2013 Elsevier Ltd. All rights reserved.
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