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http://dx.doi.org/10.13103/JFHS.2021.36.4.316

A Study on Mycotoxin Contamination in Nuts and Seeds and Their Processed Foods  

Sung, Jin-Hee (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Kim, Ki-Cheol (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Shin, Sang-Woon (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Kim, Ji-Eun (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Kwak, Shin-Hye (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Baek, Eun-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Lee, Eun-Bin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Kim, Hye-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Lee, Won-Joo (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Lee, Myung-Jin (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Park, Yong-Bae (Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.36, no.4, 2021 , pp. 316-323 More about this Journal
Abstract
A total of 106 samples (nuts, nut products, oilseeds, oilseed products, seed for beverage products) were simultaneously analyzed with LC/MS/MS method. The tested mycotoxins were aflatoxin (B1, B2, G1, G2), ochratoxin A, fumonisin (B1, B2), and zearalenone. Mycotoxins were detected in 37 of 106 samples (35%), and two or more mycotoxins were simultaneously detected in 9 of 106 samples (8.5%). Aflatoxin, ochratoxin A, fumonisin and zearalenone were detected at the range of 0.08-1.45 ㎍/kg, 17.29 ㎍/kg, 1.16-14.89 ㎍/kg and 0.12-12.69 ㎍/kg, respectively. The results revealed that the most frequently detected mycotoxin was zearalenone (23%), followed by aflatoxin (13%), fumonisin (8%) and ochratoxin A (1%). Detection rates of nuts and oilseeds were 35% and 33%, respectively, and detection rates of their processed foods were 44% and 46%, respectively. The detection rate of mycotoxins was 10% higher in processed foods than in nuts and oilseeds. Mycotoxins are physicochemically stable and can persist during food processing and cooking, making management of mycotoxins in raw materials a concern of high importance.
Keywords
Mycotoxin; Aflatoxin; Ochratoxin; Fumonisin; Zearalenone;
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Times Cited By KSCI : 3  (Citation Analysis)
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