JOURNAL ARTICLE NEWS

This sample newsfeed is taken from Leatherhead Food Research's FoodlineWeb Science database. If you are interested in a similar newsfeed on your site, either on mycotoxins or a wide range of other subjects, please contact Catherine Entwisle.

03 September 2010

Value added processing of peanut meal aflatoxin sequestration during protein extraction.

Enzymic hydrolysis of peanut meal dispersions was examined in this study to improve protein extraction efficiency. The efficacy of a bentonite clay AB20A to sequester aflatoxin from contaminated peanut meal was investigated. The capacity of AB20A to sequester aflatoxin was measured. A process designed to sequester aflatoxin from contaminated peanut meal is described. The authors suggest that derivatives of peanut meal can be used in enhanced food/feed applications.

Ref: Journal of Agricultural and Food Chemistry, May 12 58 9 5625 5632 35 ref. , Seifert L.E. Davis J.P. Dorner J.W. Jaynes W.F. Zartman R.E. Sanders T.H., (Foodline ref: 802029)

Determination of ochratoxin A in liquorice root using HPLC FLD after cleaning with immunoaffinity columns.

This paper outlines a method for the determination of ochratoxin A in liquorice root using high performance liquid chromatography with fluorescence detection after solid phase extraction using immunoaffinity columns. Unwanted matrix interference was eliminated by treatment of the extract with dichloromethane prior to immunoaffinity column clean up.

Ref: Deutsche Lebensmittel-Rundschau, August 106 8 431 433 10 ref. , Barricelli M. Schmidt K. Borner B., (Foodline ref: 801917)

Foodstuffs. Determination of ochratoxin A in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection. BS EN 15835 2010.

An HPLC method is described for the determination of ochratoxin A in cereal based foods intended for infants and young children. The method involves immunoaffinity column cleanup and fluorescence detection.

Ref: , 22pp, British Standards Institution, (Foodline ref: 801594)

Foodstuffs. Determination of zearalenone in maize based baby food barley flour maize flour polenta wheat flour and cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection. BS EN 15850 2010.

An HPLC method is described for the determination of zearalenone in cereal based foods and young children. The method is suitable for use with products made from barley flour corn flour polenta and wheat flour and is effective in detecting levels of zearalenone of 9 mcg/ml. The method involves immunoaffinity column cleanup and fluorescence detection.

Ref: , 22pp, British Standards Institution, (Foodline ref: 801593)

Foodstuffs. Determination of aflatoxin B1 in cereal based foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection. BS EN 15851 2010.

An HPLC method is described for the determination of aflatoxin B1 in cereal based foods intended for infants and young children. The method involves immunoaffinity column cleanup and fluorescence detection.

Ref: , 18pp, British Standards Institution, (Foodline ref: 801590)

Occurrence of patulin in apple based foods in Portugal.

Apples and apple products are reported to be excellent substrates for the growth of fungi such as Penicillium expansum that produce patulin a mycotoxin that can cause chronic health problems in humans. The EU has set regulatory limits for levels of patulin in apple products such as apple juice and apple puree in order to protect infants and children from over exposure to this toxin. The limit of 10 mcg/kg requires a sensitive method for analysing patulin in apple based foods and this study investigated the use of solid phase microextraction SPME in combination with HPLC and UV detection. A total of 144 apple based foods were analysed. Patulin was detected in 67 of cloudy apple juices compared with 13 of clear juices; and 20 of organic products were positive compared with 24 of conventionally produced products. Analyses of infant products found than none of the drinks contained the mycotoxin whereas 7 of homogenised apple puree products were contaminated. All levels were below the legislated values.

Ref: Food Chemistry, August 1 121 3 653 658 30 ref. , Barreira M.J. Alvito P.C. Almeida C.M.M., (Foodline ref: 801458)

Individual fumonisin exposure and sphigoid base levels in rural populations consuming maize in South Africa.

Consumption of high levels of fumonisin contaminated maize has been associated with a risk of oesophageal cancer and high incidence rates have been identified in parts of South Africa. The fumonisin exposure levels in regions of low and high incidences of oesophageal cancer were assessed by quantification of individual maize consumption with weighed food records and determination of fumonisin B levels in maize. To establish possible biomarkers of FB exposure were ratios of sphinganine Sa and sphingosine So in plasma and urine were determined. The consumption of home grown maize was high in two areas of the country and the mean fumonisin exposure levels were calculated based on individual consumption to be 3.9 / 7.3 and 4.1 / 7.6 mcg/kg body weight/day. No correlation between sphingoid base levels Sa/So ratios or fumonisin exposure was observed and the authors conclude that sphingoid bases could not be used as biomarkers for fumonisin exposure in humans.

Ref: Food and Chemical Toxicology, June 48 6 1698 1703 33 ref. , van der Westhuizen L. Shephard G.S. Rheeder J.P. Berger H. M., (Foodline ref: 800902)