Extraction and quantification of aflatoxins and ochratoxin A in dried tamarind from Côte d’Ivoire by LC-MS/MS

Abstract

Tamarind, a widely consumed fruit in Côte d′Ivoire, is often sold in open markets where storage conditions may promote fungal growth. Despite its popularity, little attention has been given to the health risks of mycotoxin contamination in this product. To our knowledge, this is the first study investigating simultaneous aflatoxin and ochratoxin A contamination in tamarind sold in Côte d’Ivoire. This study aimed to develop a simple and reliable method to extract and measure mycotoxins in tamarind. Forty samples were collected from the wholesale markets in three municipalities of Abidjan in Côte d’Ivoire. Using LC-MS/MS analytical method, levels of aflatoxins B1, B2, G1, G2, and ochratoxin A were quantified, following European Commission limits to mitigate health risks associated with this food contamination. The results indicate that aflatoxin levels in all analyzed tamarind samples remained below the acceptable threshold (10 µg/kg for aflatoxins), posing no significant health risk. However, 16 samples exceeded the permitted level for ochratoxin A (above 2 µg/kg). Although improvements in the extraction method and post-clean-up procedures are required to reduce the matrix effect for ochratoxin A, these findings highlight the need for continued monitoring of ochratoxin A contamination in tamarind to ensure consumer safety.