Assessment of Ochratoxin A in Commercial Corn and Wheat Products

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.