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RESEARCH PRODUCT
Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valencia, Spain.
José Miguel SorianoJ. C. MoltóJordi MañesJesús Blesasubject
AflatoxinElectrosprayDried fruitHealth Toxicology and MutagenesisEnzyme-Linked Immunosorbent AssayFood ContaminationToxicologyMass spectrometryMatrix (chemical analysis)chemistry.chemical_compoundAflatoxinsmedia_common.cataloged_instanceHumansNutsEuropean unionMycotoxinChromatography High Pressure Liquidmedia_commonResidue (complex analysis)ChromatographyChemistryPublic Health Environmental and Occupational Healthfood and beveragesGeneral ChemistryFood InspectionChemistry (miscellaneous)SpainFood AnalysisFood Sciencedescription
Aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) were extracted by matrix solid-phase dispersion with C18 silica and acetonitrile as the eluting solvent, analysed by liquid chromatography with fluorescence detection and confirmed by liquid chromatography with mass spectrometry using an electrospray interface in 58 samples grouped as cereals, dried fruits, herbs and spices, pulses, snacks, and nuts and nut products collected from local markets and supermarkets in Valencia, Spain. All samples analysed by the proposed method were previously studied with an enzyme-linked immunosorbent assay as a screening protocol for the fast detection of mycotoxins. The samples containing residues (3/58) were hazelnut (0.42 and 0.52 microg kg(-1) for AFB1 and AFG1, respectively), nut cocktail (0.29 and 0.47 microg kg(-1) for AFB1 and AFG1, respectively) and pinhol (0.30 microg kg(-1) for AFG1). Such values were below the legislated maximum residue levels for the European Union.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-02-03 | Food additives and contaminants |