Ochratoxin A levels in spices and dried nuts consumed in Tunisia.
A total of 112 samples of spices (24 caraway, 20 coriander, 25 curcuma, 20 black pepper and 23 red pepper) and 110 samples of dried nuts (44 almonds, 42 peanuts and 24 pistachio) purchased from popular markets in 24 regions of Tunisia were analyzed for ochratoxin A (OTA) by fluorescence HPLC. The average levels of contamination of OTA found in spice samples were 244, 206, 290, 274 and 203 µg/kg, respectively, for caraway, coriander, curcuma, black pepper and red pepper. Concerning dried nut samples, the average levels were 61, 60 and 89 µg/kg, respectively, for almonds, peanuts and pistachio. Contamination levels were higher than the usual norms (10.0 OTA µg/kg) established by the European Commission in 2005 . This survey is the first to be carried out on the natural occurrence of OTA in the main spices and dried nuts consumed by the Tunisian population.
a Laboratory for Research on Biologically Compatible Compounds, , Faculty of Dentistry , Rue Avicenne, 5019 Monastir , Tunisia.
Chiraz
C
Zaied
Salwa
S
Abid
Chayma
C
Bouaziz
Salwa
S
Chouchane
Mohamed
M
Jomaa
Hassen
H
Bacha
D002846:Chromatography, Affinity / Q000379:methods; D030024:Curcuma / Q000737:chemistry; D004032:Diet; D005062:European Union; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D008452:Maximum Allowable Concentration; D009183:Mycotoxins / Q000032:analysis*; D009754:Nuts / Q000737:chemistry*; D009793:Ochratoxins / Q000032:analysis*; D029222:Piper nigrum; D015203:Reproducibility of Results; D017365:Spices / Q000032:analysis*; D014416:Tunisia
D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A
chromatography, HPLC; clean-up, affinity columns; dried fruit; environmental contaminants; mycotoxins; ochratoxin A; peanuts; risk assessment