Ochratoxin A and 2'-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 Jan 11

PMID 35011417

Authors

Agnieszka Zapasnik

Marcin Bryla

Agnieszka Waskiewicz

Edyta Ksieniewicz-Wozniak

Grazyna Podolska

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2'-ochratoxin A (2'-OTA), and to assess risk of dietary exposure to the mycotoxins. OTA and 2'-OTA content was determined using the HPLC chromatography with immunoaffinity columns dedicated to OTA. OTA levels found in all the tested samples were below the maximum limits specified in the European Commission Regulation EC 1881/2006. Average OTA concentrations calculated for positive samples of grain coffee/roasted coffee/instant coffee/cocoa were 0.94/0.79/3.00/0.95 µg/kg, with the concentration ranges: 0.57-1.97/0.44-2.29/0.40-5.15/0.48-1.97 µg/kg, respectively. Average 2'-OTA concentrations calculated for positive samples of roasted coffee/instant coffee were 0.90/1.48 µg/kg, with concentration ranges: 0.40-1.26/1.00-2.12 µg/kg, respectively. In turn, diastereomer was not found in any of the tested cocoa samples. Daily intake of both mycotoxins with coffee/cocoa would be below the TDI value even if the consumed coffee/cocoa were contaminated with OTA/2'-OTA at the highest levels found in this study. Up to now only a few papers on both OTA and 2'-OTA in roasted food products are available in the literature, and this is the first study in Poland.

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