Modified-QuEChERS-LC/MS method for the analysis of aflatoxins and ochratoxin A in coriander seeds

References

• Al Ayoubi M, Solfrizzo M, Gambacorta L, Watson I, El Darra N. 2021. Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking. Food Chem Toxicol. 147:111895. doi:10.1016/J.FCT.2020.111895
   PubMed Web of Science ®Google Scholar
• Ali N, Hashim NH, Shuib NS. 2015. Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 32(4):518–532. doi:10.1080/19440049.2015.1011712
   PubMed Web of Science ®Google Scholar
• Council for Agricultural Science and Technology (CAST). 2003. Mycotoxins: Risks in plant, animal and human systems. Available from: http://www.international-food-safety.com/pdf/Mycotoxins-RisksinPlant,and.AnimalsHumanSystems.pdf
   Google Scholar
• Commission Decision (EC) No 657. 2002. Commission Decision 2002/657/EC. Off J Eur Commun. L 221:8–36. doi:10.1017/CBO9781107415324.004
   Google Scholar
• Commission Regulation (EC) No 401. 2006. Commission Regulation (EC) No 401/2006. Off J Eur Union. L 70:12–34.
   Google Scholar
• Commission Regulation (EU) No 165. 2010. Commission Regulation (EU) No 165/2010. Off J Eur Union. L 50:8–11.
   Google Scholar
• Commission Regulation (EU) No 594. 2012. Commission Regulation (EU) No 594/2012. Off J Eur Union. L 176:43–45. doi:10.2903/j.efsa.2010.1573
   Google Scholar
• Dhanshetty M, Shinde R, Goon A, Oulkar D, Elliott CT, Banerjee K. 2022. Analysis of aflatoxins and ochratoxin a in chilli powder using ultrahigh performance liquid chromatography with fluorescence detection and tandem mass spectrometry. Mycotoxin Res. 38(3):193–203. doi:10.1007/S12550-022-00460-4
   PubMed Web of Science ®Google Scholar
• El Darra N, Gambacorta L, Solfrizzo M. 2019. Multimycotoxins occurrence in spices and herbs commercialized in Lebanon. Food Control. 95:63–70. doi:10.1016/j.foodcont.2018.07.033
   Web of Science ®Google Scholar
• El Mahgubi A, Puel O, Bailly S, Tadrist S, Querin A, Ouadia A, Oswald IP, Bailly JD. 2013. Distribution and toxigenicity of Aspergillus section Flavi in spices marketed in Morocco. Food Control. 32(1):143–148. doi:10.1016/j.foodcont.2012.11.013
   Web of Science ®Google Scholar
• Gambacorta L, El Darra N, Fakhoury R, Logrieco AF, Solfrizzo M. 2019. Incidence and levels of Alternaria mycotoxins in spices and herbs produced worldwide and commercialized in Lebanon. Food Control. 106:106724. doi:10.1016/j.foodcont.2019.106724
   Web of Science ®Google Scholar
• Hesseltine CW. 1976. Conditions leading to mycotoxin contamination of foods and feeds. In: Rodricks J, editors. Mycotoxins and other fungal related food problems. Washington (DC): Advances in Chemistry; American Chemical Society; p. 1–22.
   Google Scholar
• IARC Working Group on the Evaluation of Carcinogenic Risks to Humans. 2002. IARC monographs on the evaluation of carcinogenic risks to humans. Vol. 82, Lyon, France.
   Google Scholar
• International Organization for Standardization (ISO) 13528:2015. n.d. Statistical methods for use in proficiency testing by interlaboratory comparison [accessed 2021 Jun 8]. Available from: https://www.iso.org/obp/ui/#iso:std:iso:13528:ed-2:v2:en.
   Google Scholar
• Kebede H, Liu X, Jin J, Xing F. 2020. Current status of major mycotoxins contamination in food and feed in Africa. Food Control. 110:106975. doi:10.1016/j.foodcont.2019.106975
   Web of Science ®Google Scholar
• Koutsias I, Kollia E, Makri K, Markaki P, Proestos C. 2021. Occurrence and risk assessment of aflatoxin B1 in spices marketed in Greece. Anal Lett. 54(12):1995–2008. doi:10.1080/00032719.2020.1832509
   Web of Science ®Google Scholar
• Liu X, Liu X, Huang P, Wei F, Ying G, Zhang S, Lu J, Zhou L, Kong W. 2018. Regeneration and reuse of immunoaffinity column for highly efficient clean-up and economic detection of ochratoxin A in malt and ginger. Toxins. 10(11):462. doi:10.3390/toxins10110462
   PubMed Web of Science ®Google Scholar
• Ouakhssase A, Fatini N, Ait Addi E. 2021a. Validation and application of ultra-performance liquid chromatography–tandem mass spectrometry method for aflatoxins and ochratoxin a evaluation in argan kernels and edible argan oil from Morocco. ACS Food Sci Technol. 1(5):762–769. doi:10.1021/acsfoodscitech.1c00031
   Google Scholar
• Ouakhssase A, Fatini N, Ait Addi E. 2021b. A facile extraction method followed by UPLC-MS/MS for the analysis of aflatoxins and ochratoxin A in raw coffee beans. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 38(9):1551–1560. doi:10.1080/19440049.2021.1925165
   PubMed Web of Science ®Google Scholar
• Ouakhssase A, Fatini N, Ait Addi E. 2021c. A simple extraction method with no lipid removal for the determination of aflatoxins in almonds by liquid chromatography tandem-mass spectrometry (LC-MS/MS). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 38(9):1561–1570. doi:10.1080/19440049.2021.1925167
   PubMed Web of Science ®Google Scholar
• Pantano L, La Scala L, Olibrio F, Galluzzo FG, Bongiorno C, Buscemi MD, Macaluso A, Vella A. 2021. Quechers LC–MS/MS screening method for mycotoxin detection in cereal products and spices. IJERPH. 18(7):3774. doi:10.3390/ijerph18073774
   Google Scholar
• Silva F, Domingues FC. 2017. Antimicrobial activity of coriander oil and its effectiveness as food preservative. Crit Rev Food Sci Nutr. 57(1):35–47. doi:10.1080/10408398.2013.847818
   PubMed Web of Science ®Google Scholar
• Sirhan AY, Tan GH, Al-Shunnaq A, Abdulra’uf L, Wong RCS. 2014. QuEChERS-HPLC method for aflatoxin detection of domestic and imported food in Jordan. J Liq Chromatogr Related Technol. 37(3):321–342. doi:10.1080/10826076.2012.745138
   Web of Science ®Google Scholar
• Thirumala-Devi K, Mayo MA, Reddy G, Tangni EK, Larondelle Y, Reddy DV. 2001. Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India. Food Addit Contam. 18(9):830–835. doi:10.1080/02652030117589
   PubMed Web of Science ®Google Scholar
• Tosun H, Arslan R. 2013. Determination of aflatoxin B1 levels in organic spices and herbs. ScientificWorldJournal. 2013:874093. doi:10.1155/2013/874093
   PubMedGoogle Scholar
• Udomkun P, Wiredu AN, Nagle M, Bandyopadhyay R, Müller J, Vanlauwe B. 2017. Mycotoxins in sub-Saharan Africa: present situation, socio-economic impact, awareness, and outlook. Food Control. 72:110–122. doi:10.1016/j.foodcont.2016.07.039
   Web of Science ®Google Scholar
• United Nation Industrial Development Organisation; Food and Agriculture Organization (UNIDO; FAO). 2005. Herbs, spices, and essential oils post-harvest operations in developing countries. Vienna, Austria: United Nation Industrial Development Organisation.
   Google Scholar
• Xing K-Y, Peng J, Shan S, Liu D-F, Huang Y-N, Lai W-H. 2020. Green enzyme-linked immunosorbent assay based on the single-stranded binding protein-assisted aptamer for the detection of mycotoxin. Anal Chem. 92(12):8422–8426. doi:10.1021/ACS.ANALCHEM.0C01073
   PubMed Web of Science ®Google Scholar
• Zaied C, Abid S, Bouaziz C, Chouchane S, Jomaa M, Bacha H. 2010. Ochratoxin A levels in spices and dried nuts consumed in Tunisia. Food Addit Contam Part B Surveill. 3(1):52–57. doi:10.1080/19440041003587302
   PubMed Web of Science ®Google Scholar
• Zareshahrabadi Z, Karimirad M, Pakshir K, Bahmyari R, Motamedi M, Nouraei H, Zomorodian K. 2021. Survey of aflatoxins and ochratoxin A contamination in spices by HPLC-based method in Shiraz, southern of Iran. Environ Sci Pollut Res Int. 28(30):40992–40999. doi:10.1007/S11356-021-13616-Z
   PubMed Web of Science ®Google Scholar
• Zinedine A, Brera C, Elakhdari S, Catano C, Debegnach F, Angelini S, De Santis B, Faid M, Benlemlih M, Minardi V. 2006. Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco. Food Control. 17(11):868–874. doi:10.1016/j.foodcont.2005.06.001
   Web of Science ®Google Scholar