Majid Majeed*, Amin Mousavi Khaneghah*, Yassine Kadmi, Muhammad Usman Khan and Mohammad Ali Shariati Pages 116 - 120 ( 5 )
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.
Mycotoxins, ochratoxin A, liquid chromatography, corn products, wheat products, european union regulations.
State Key Laboratory of Food Science and Technology, Nanchang University, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Universite de Lille, EA 7394, Institut Charles Viollette, Lille, F-59000, Department of Energy Systems Engineering, University of Agriculture, Faisalabad, All Russian Research Institute of Phytopathology, Moscow Region