title: Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.
abstract: Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins.
authors.affiliation: Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland. agat@up.poznan.pl
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Waśkiewicz
authors.forename: Monika
authors.initials: M
authors.lastname: Beszterda
authors.forename: Jan
authors.initials: J
authors.lastname: Bocianowski
authors.forename: Piotr
authors.initials: P
authors.lastname: Goliński
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005506:Food Contamination / Q000032:analysis* / Q000191:economics; D037341:Fumonisins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D010946:Plants, Medicinal / Q000737:chemistry*; D011044:Poland; D017365:Spices / Q000032:analysis* / Q000191:economics; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D037341:Fumonisins; D009793:Ochratoxins; C025589:ochratoxin A
keywords: Ergosterol; Fumonisins; Herbs; Ochratoxin A; Spices; UPLC–MS/MS