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The use of high‐performance liquid chromatography to detect ochratoxin A in dried figs from the Spanish market
Author(s) -
Pavón Miguel Ángel,
González Isabel,
de la Cruz Silvia,
Martín Rosario,
Lacarra Teresa García
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4543
Subject(s) - ochratoxin a , chromatography , detection limit , chemistry , high performance liquid chromatography , extraction (chemistry) , sodium bicarbonate , dried fruit , ochratoxin , mycotoxin , food science
BACKGROUND: Detection and quantification of ochratoxin A (OTA) in dried fig samples purchased in Spain has been carried out using high‐performance liquid chromatography with fluorescence detection after extraction with methanol and sodium bicarbonate, and clean‐up by using an immunoaffinity column. RESULTS: The detection limit of the method was 0.06 ng g −1 , and the limit of quantification 0.18 ng g −1 . OTA was detected in 31 (88.6%) out of 35 samples of dried figs analysed, with concentrations that ranged from < 0.1 to 277 ng g −1 . However, only three samples contained OTA concentrations above the tolerable level set by European Commission regulations for dried vine fruits (10 ng g −1 ). CONCLUSION: The results of this survey show the value of monitoring OTA in dried figs especially if they are home grown. Copyright © 2011 Society of Chemical Industry