Mycotoxins and fungal metabolites in groundnut- and maize-based snacks from Nigeria.

Autor: Kayode, O.F., Sulyok, M., Fapohunda, S.O., Ezekiel, C.N., Krska, R., Oguntona, C.R.B.
Předmět:
Zdroj: Food Additives & Contaminants: Part B: Surveillance Communications; Dec2013, Vol. 6 Issue 4, p294-300, 7p
Abstrakt: This exploratory study was aimed at investigating the spectrum of fungal metabolites in the processed food and snacks. Twenty types of snacks made separately from groundnut (n = 10), maize (n = 8) and a combination of groundnut and maize (n = 2) were analysed for naturally occurring mycotoxins and other fungal metabolites by a liquid chromatography-tandem mass spectrometric multi-mycotoxin method. A total of 18, 21 and 32 metabolites were detected and quantified in the groundnut-, groundnut/maize- and maize-based snacks, respectively. Aflatoxins contaminated 2, 3 and 5 of the groundnut/maize-, groundnut- and maize-based snacks at concentrations up to 14, 1041 and 74 µg kg−1, respectively. Thus, the National Agency for Food and Drug Administration and Control (NAFDAC) recommended limit of 20 µg kg−1for aflatoxins was exceeded in 6 of the 20 snacks. Fumonisins contaminated all the maize- and groundnut/maize-based snacks with higher concentrations in the maize-based snacks (mean = 218.7 µg kg−1) compared with the groundnut/maize-based snacks (mean = 178.5 µg kg−1). Up to 26 different metabolites were found to co-occur in the same samples, thus posing an additional threat to the consumers due to possible additive and/or synergistic effects. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje