A Study on Mycotoxin Contamination in Nuts and Seeds and Their Processed Foods
2021
Sung, J.H. | Kim, K.C. | Shin, S.W. | Kim, J.E. | Kwak, S.H. | Baek, E.J. | Lee, E.B. | Kim, H.J. | Lee, W.J. | Lee, M.J. | Park, Y.B.
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 μg/kg, 17.29 μg/kg, 1.16-14.89 μg/kg and 0.12-12.69 μg/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.
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