Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019-2020
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F21%3A50018848" target="_blank" >RIV/62690094:18470/21:50018848 - isvavai.cz</a>
Alternative codes found
RIV/75010330:_____/21:00013636
Result on the web
<a href="https://www.mdpi.com/2304-8158/10/12/2984" target="_blank" >https://www.mdpi.com/2304-8158/10/12/2984</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods10122984" target="_blank" >10.3390/foods10122984</a>
Alternative languages
Result language
angličtina
Original language name
Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019-2020
Original language description
Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019-2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g(-1) and 0.10 ng g(-1), respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11-38.46 ng g(-1). Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10620 - Other biological topics
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
—
Volume of the periodical
10
Issue of the periodical within the volume
12
Country of publishing house
CH - SWITZERLAND
Number of pages
17
Pages from-to
"Article Number: 2984"
UT code for WoS article
000737857700001
EID of the result in the Scopus database
2-s2.0-85121343946