Monitoring of Aflatoxins B₁, G₁, B₂, and G₂ in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2024-07-08 eCollection Date: 2024-01-01 DOI:10.1155/2024/8560378

Mohamed Khabbouchi, Nour Guesmi, Abdulhameed Bin Sultan, Abdulaziz Alkhuzayyim, Gharib Abdelhalim Abdo, Adel Alhotan, Walid Aljarbou

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引用次数: 0

Abstract

A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁), and G₂ (AFG₂) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB₂ (3.461 μg/kg) was found in red chili powder. The values of AFG₁ and AFG₂ did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB₁ was found in 21 samples of six types of spices, while AFG₂ was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB₁, AFB₂, AFG₁, and AFG₂ levels in the Kingdom of Saudi Arabia spices.

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利用液相色谱-串联质谱法监测利雅得市场香料中的黄曲霉毒素 B1、G1、B2 和 G2。

2022 年，从利雅得市场共采集了 1053 份香料样品。黄曲霉毒素（AF）B1 (AFB1)、B2 (AFB2)、G1 (AFG1)和 G2 (AFG2)的含量是通过液相色谱-串联质谱法测定的。使用乙腈-甲酸混合物从香料中提取 AF。结果表明，月桂叶样品中检测到的 AFB1 值最高（3.865 微克/千克），而红辣椒粉中检测到的 AFB2 值最高（3.461 微克/千克）。AFG1 和 AFG2 的值均未超过 2.59 微克/千克。AF 分析显示，1053 个样本中有 24 个（2.3%）含有一种或多种 AF。在黑胡椒中检测到的受污染样本比例最高。在 6 种香料的 21 个样本中发现了 AFB1，在 4 种香料的 8 个样本中发现了 AFG2。此外，没有一个样品超过沙特食品药品管理局和欧盟规定的 10 μg/kg 的限值。本研究并不是一项全面的研究，但它提供了有关沙特阿拉伯王国香料中 AFB1、AFB2、AFG1 和 AFG2 含量的宝贵信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.