Occurrence of ochratoxin A in spices commercialized in Abidjan (Côte d’Ivoire)

Ochratoxin A (OTA) is a mycotoxin produced mostly by several species of Aspergillus and Penicillium . OTA is nephrotoxic in all animal species in which it has been tested and is cancerogenic in rodents. It is associated with Balkan endemic nephropathy. It is naturally present in many crop products s...

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Bibliographic Details
Published in:Mycotoxin research 2016-08, Vol.32 (3), p.137-143
Main Authors: Manda, Pierre, Adanou, Ketty Michele, Ardjouma, Dembelé, Adepo, Aholia Jean Baptiste, Dano, Djédjé Sébastien
Format: Article
Language:English
Subjects:
Animal species
Aspergillus
Biomedical and Life Sciences
Capsicum - chemistry
Chemistry/Food Science
Chromatography, High Pressure Liquid
Cote d'Ivoire
Crops
Fluorometry
Hordeum vulgare
Life Sciences
Liquid chromatography
Medical Microbiology
Medicine/Public Health
Microbiology
Mycotoxins
Ochratoxin A
Ochratoxins - analysis
Olea
Original Article
Penicillium
Piper nigrum - chemistry
Spices
Toxins
Triticum aestivum
Vitaceae
Wines
Zea mays
Zingiber officinale - chemistry
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Summary:Ochratoxin A (OTA) is a mycotoxin produced mostly by several species of Aspergillus and Penicillium . OTA is nephrotoxic in all animal species in which it has been tested and is cancerogenic in rodents. It is associated with Balkan endemic nephropathy. It is naturally present in many crop products such as cereals (barley, wheat, maize) and dried fruits, spices, coffee, wine, olives, and cocoa. The aim of this study was to assess the contamination of three Ivoirian spices with OTA (ginger, chili, and pepper) widely consumed by the population. A total of 90 spice samples (ginger: n  = 30; chili: n  = 30; pepper n  = 30) was taken from various sales outlets of Abidjan. OTA was quantified using an HPLC apparatus coupled with a fluorimetric detector. The chili and ginger samples were contaminated with OTA at a mean concentration of 57.48 ± 174 and 0.12 ± 0.15 μg/kg, respectively. No contamination of the pepper samples was detected. Eight (26.67 %) of the chili samples exceeded the maximum limit of 15 μg/kg established by European regulation. These results should serve as an alert on the risk to the consumer population of these products that are highly contaminated with OTA.
ISSN:0178-7888
1867-1632
DOI:10.1007/s12550-016-0248-8