Survey of ochratoxin A in raisin produced in Hamadan province factories and relationship between contamination with defective seeds

Subject Areas : Food Science and Technology

علی Heshmati ¹ , علی اصغر Vahidinia ² , مرضیه Jafari ³

1 - Assistant Professor, Biochemistry and Nutrition Department, School of Medicine, Hamedan University of Medical Sciences, Hamedan, Iran
2 - Assistant Professor, Biochemistry and Nutrition Department, School of Medicine, Hamedan University of Medical Sciences, Hamedan, Iran
3 - Student of Ph.D in Toxicology Department, Ahvaz University of Medical Sciences and Health Services, Ahvaz, Iran.

Received: 2013-09-25 Accepted : 2013-12-21 Published : 2013-08-23

Keywords: mycotoxins, HPLC, Ochratoxin, Raisin, Hamadan,

Abstract :

   Ochratoxin A is one of the most common of raisin mycotoxins which is potential nephrotoxin in human and a teratogenic, mutagenic, carcinogenic and immunosuppressive toxin. The aim of this study was to determine the amount of ochratoxin in raisin produced in Hamadan factories and its relationship with product quality (percentage of defective seeds). Sixty six raisin samples from 22 raisin producing plants in Hamadan province gathered in 2011-2012. Ochratoxin A from samples was extracted, cleaned up by immunoaffinity column and quantified with HPLC. Defective seed contents (in percentage) were determined by dividing unripe, damaged, moldy and sugary seed weight to sample weight (100 g). Ochratoxin average value and defective seed percentage was 1.72 μg/kg and 3.49%, respectively. Twenty three sampled had no ochratoxin; in 38 samples, Ochratoxin level was less than the national standard level (5 μg/kg); 5 samples had ochratoxin level more than 5 μg/kg. In all samples, defective seed percentage was less than the maximum allowable amount (10%). The apparent quality of raisin, defective seed percentage, was not significantly correlated with the amount of ochratoxin (P< 0.05). 

References:

• ماه تابانی، آیدین؛ بیات، منصور؛ حسینی، سید ابراهیم؛ امین افشار، مهدی و توکلی، حمیدرضا (1390). ارزیابی میزان اکراتوکسین A و آفلاتوکسن‌های B1، B2، G1 و G2 در غلات عرضه شده در فروشگاه‌های شهر تهران به روش کروماتوگرافی با کارایی بالا در سال 1389. مجله پژوهشی حکیم، 14(1): 15-10.


• هادیان، زهرا؛ یزدان پناه، حسن؛ عزیزی، محمد حسین؛ سید احمدیان، فریبا؛ کوشکی، محمدرضا؛ حسینی پنجکی، سید محمد؛ مرتضایی، غلامرضا؛ شجاعی علی آبادی، فریبرز و خوشگذران، صادق (1388). میزان شیوع اکراتوکسین  A در برنج فروشگاه‌های زنجیره‌ای شهر تهران در سال 1386. مجله علوم تغذیه و صنایع غذایی ایران، 4(2): 59-53.

 

• · Aish, J.L., Rippon, E.H., Barlow, T. and Hattersley, S.J. (2000). Ochratoxin A. In: Magan, N. and M. Olsen, M. (eds.) Mycotoxins in food. CRC Press LLC, pp. 307-329.


• · AraguaS, C., Gonza Lez-Pen As, E. and  Lo Pez De Cerain, A. (2005). Study on ochratoxin A in cereal-derived products from Spain. Food Chemistry 92: 459–464.


• · Atkins, D. and Norman, J. (1998). Mycotoxins and food safety. Nutrition and Food Science, 5: 260–266.


• · Chiotta, M.L., Ponsone, M.L., Sosa, D.M., Combina, M. and Chulze, S.N. (2013). Biodiversity of Aspergillus section Nigri populations in Argentinian vineyards and ochratoxin A contamination. Food Microbiology, 36:182-190.


• · Duarte, S.C., Pena, A. and Lino, C.M. (2010). A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products. Food Microbiology, 27: 187-198.


• · European Commission (2006) Commission Regulation EC No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, EU publication, L 364/5FAO (1997). Worldwide Regulations for Mycotoxins. A Compendium. Food and Nutrition Paper 64 (Rome: Food and Agricultural Organisation).


• · Feizy, J., Beheshti, H.R. and Asadi, M. (2012). Ochratoxin A and aflatoxins in dried vine fruits from the Iranian market. Mycotoxin research, 28: 237-242.


• · Food and Agriculture Organization. (2001). Safety evaluation of certain mycotoxins in food. Food and Nutrition Papers, 74: 281–415.


• · Hocking, A.D., Leong, S.L., Kazi, B.A., Emmett, R.W. and Scott, E.S. (2007). Fungi and mycotoxins in vineyards and grape products. International Journal of Food Microbiology, 119: 84-88.


• · Institute of Standards and Industrial Research of Iran. (1977). Specification for Seeded Raisin. 4^th  Edition Isiri  No. 545.


• · Institute of Standards and Industrial Research of Iran. (1992). Raisins Seedless -Specifications and Test Methods. 6^th Edition Isiri  No. 17.


• · Institute of Standards and Industrial Research of Iran. (2007). Dried fruits- determination of ochratoxin A by HPLC method and immunoaffinity column clean up-test method. first  Edition Isiri  No. 92375.


• · Kumar, S., Kunwar, A., Gautam, S. and Sharma, A. (2012). Inactivation of A. ochraceus spores and detoxification of ochratoxin A in coffee beans by gamma irradiation. Journal of Food Science, 77: 44-51.


• · Lombaert, G.A., Pellaers, P., Neumann, G., Kitchen, D., Huzel, V., Trelka, R., Kotello, S. and Scott, P.M. (2004). Ochratoxin A in dried vine fruits on the Canadian retail market. Food Additives and Contaminants, 21(6): 578-85.


• · Macdonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E. and Shepherd, M.J. (1999). Ochratoxin A in dried vine fruit: method development and survey. Food Additives and  Contaminants, 16:253-260.


• · Mahdavi, R., Hosseini Khorrami, S.A. and Vahed Jabbari, M. (2007). Evaluation of Ochratoxin a Contamination in non Alcoholic Beers in Iran  Research Journal of Biological Sciences, 2: 546-550.


• · Ministry of Agriculture, Fisheries and Food. (1999). Survey of retail products for ochratoxin A, Food Surveillance Information sheet no. 185, London, Joint Food Safety and Standards Group.


• · Monaci, G., Tantillo, F. and Palmisano, G. (2004). Determination of ochratoxin A in pig tissues by liquid–liquid extraction and clean-up and high-performance liquid chromatography, Analytical and Bioanalytical Chemistry, 378: 1777-1782.


• · Ravelo Abreu, A., Rubio Armendariz, C., Gutierrez Fernandez, A.J. and Hardisson De La Torre, A. (2011). Ochratoxin A in foods for human consumption: review. Nutrición Hospitalaria, 26:1215-26.


• · Varga, J. and Kozakiewicz, Z. (2006). Ochratoxin A in grapes and grape-derived products. Trends in Food Science & Technology, 17: 72-81.


• · Waskiewicz, A., Beszterda, M., Bocianowski, J. and Golinski, P. (2013). Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method. Food Microbiology, 36:426-31.


• · Wu, J., Tan, Y., Wang, Y. and  Xu, R. (2012). Occurrence of ochratoxin A in grain and manufactured food products in China detected by HPLC with fluorescence detection and confirmed by LC-ESI-MS/MS. Mycopathologia, 173:199-205.