Ochratoxin A levels in spices and dried nuts consumed in Tunisia

Abstract

A total of 112 samples of spices (24 caraway, 20 coriander, 25 curcuma, 20 black pepper and 23 red pepper) and 110 samples of dried nuts (44 almonds, 42 peanuts and 24 pistachio) purchased from popular markets in 24 regions of Tunisia were analyzed for ochratoxin A (OTA) by fluorescence HPLC. The average levels of contamination of OTA found in spice samples were 244, 206, 290, 274 and 203 µg/kg, respectively, for caraway, coriander, curcuma, black pepper and red pepper. Concerning dried nut samples, the average levels were 61, 60 and 89 µg/kg, respectively, for almonds, peanuts and pistachio. Contamination levels were higher than the usual norms (10.0 OTA µg/kg) established by the European Commission in 2005. This survey is the first to be carried out on the natural occurrence of OTA in the main spices and dried nuts consumed by the Tunisian population.

Keywords:

• chromatography, HPLC
• clean-up, affinity columns
• risk assessment
• environmental contaminants
• mycotoxins
• ochratoxin A
• dried fruit
• peanuts

Acknowledgements

This research was supported by Le Ministère Tunisien de l’Enseignement Supérieur, de la Recherche Scientifique et de la Technologie (Laboratoire de Recherche sur les Substances Biologiquement Compatibles: LRSBC) and by Le Ministère de la Santé Publique.

Notes

†These authors contributed equally to this manuscript.

Additional information

Notes on contributors

Salwa Abid†

†These authors contributed equally to this manuscript.