Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market

Vidal Corominas, Arnau; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Cano Sancho, German; Sanchís Almenar, Vicente

doi:https://doi.org/10.1016/j.fct.2012.11.020

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Issue date

2013

Author

Vidal Corominas, Arnau

Marín Sillué, Sònia

Ramos Girona, Antonio J.

Cano Sancho, German

Sanchís Almenar, Vicente

Suggested citation

Vidal Corominas, Arnau; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Cano Sancho, German; Sanchís Almenar, Vicente; . (2013) . Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market. Food and Chemical Toxicology, 2013, vol. 53, p. 133-138. https://doi.org/10.1016/j.fct.2012.11.020.

Abstract

The main objective of this study was to assess the exposure of Catalonian (Spain) population to AFs. Thus, two sub-objectives were considered: 1) to assess the occurrence of AFs in food marketed in Catalonia, and 2) to assess the consumption of those foods susceptible to AFs contamination by Catalonian

population. AFs were analysed in a total of 603 samples considering special commodities as free-gluten, ethnic or baby foods. Analytical method consisted of an extraction and clean-up of aflatoxins step using immunoaffinity columns, and determination by HPLC with post-column photochemical derivatization and fluorescence detection. Food dietary intake was assessed using a food frequency questionnaire, administered to 1387 individuals by trained interviewers. Contamination and consumption raw datasets were combined by means of a direct method and a stochastic method, building the pseudo-parametric bootstrap confidence intervals of the main outputs. Margins of exposure (MoE) and cancer incidence were estimated for the different collectives. The highest percentages of positive samples were found in red pepper, pistachios and peanuts. Considering our results, the most exposed group was the celiac sufferer collective followed by the adolescents; however health concern should not be expected in the population groups.

URI

http://hdl.handle.net/10459.1/65754

DOI

https://doi.org/10.1016/j.fct.2012.11.020

Is part of

Food and Chemical Toxicology, 2013, vol. 53, p. 133-138

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Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2012