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Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview
Author(s) -
Shanakhat Hina,
Sorrentino Angela,
Raiola Assunta,
Romano Annalisa,
Masi Paolo,
Cavella Silvana
Publication year - 2018
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.8933
Subject(s) - mycotoxin , ochratoxins , aflatoxin , context (archaeology) , food safety , identification (biology) , microbiology and biotechnology , ochratoxin a , risk analysis (engineering) , toxicology , biochemical engineering , food science , biology , business , engineering , paleontology , botany
Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry