Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin

Many mould strains, in particular Aspergillus and/or Penicillium, are able to develop on olive and produce ochratoxin A (OTA) and/or citrinin (CIT) and/or aflatoxin B (AFB) after harvest, during drying and storage of olives. The development of fungi on olives is responsible for the reduction of nutr...

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Bibliographic Details
Published in:Molecular nutrition & food research 2006-06, Vol.50 (6), p.507-512
Main Authors: El Adlouni, Chakib, Tozlovanu, Marianne, Naman, Fatima, Faid, Mohammed, Pfohl-Leszkowicz, Annie
Format: Article
Language:English
Subjects:
Aflatoxin B1
Aflatoxin B1 - analysis
Animals
Aspergillus
Biological and medical sciences
Black olive
Chromatography, High Pressure Liquid
Citrinin
Citrinin - analysis
Food Contamination - analysis
Food industries
Food toxicology
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
Humans
Kidney Diseases - chemically induced
Morocco
Mycotoxin
Neoplasms - chemically induced
Ochratoxin A
Ochratoxins - administration & dosage
Ochratoxins - analysis
Ochratoxins - toxicity
Olea
Olea - chemistry
Olea - microbiology
Penicillium
Reproducibility of Results
Swine
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Summary:Many mould strains, in particular Aspergillus and/or Penicillium, are able to develop on olive and produce ochratoxin A (OTA) and/or citrinin (CIT) and/or aflatoxin B (AFB) after harvest, during drying and storage of olives. The development of fungi on olives is responsible for the reduction of nutritional quality of olive because they can disturb the synthesis of the fatty acids. OTA, CIT and AFB are particularly dangerous for health, inducing cancer of urinary tracts or liver carcinoma. In this study, ten olive samples bought at retailer and at supermarket in Morocco were analyzed for their OTA, CIT and AFB contents. These three mycotoxins were extracted simultaneously by a method based on solvent partition validated in‐house, then separated by HPLC coupled to a fluorescence detector. All olive samples contain OTA ranging from LOQ to 1.02 μg/kg. Respectively, 50 and 25% from retailer and supermarket samples were contaminated by more than 0.65 μg/kg. In addition, 80% of olive samples contained CIT above LOD, and 100% of olive tested contained AFB above 0.5 μg/kg. As simultaneous presence of these toxins increases toxic risks, it is thus essential to have a good control of the conservation of olives after harvest.
ISSN:1613-4125
1613-4133
1521-3803
DOI:10.1002/mnfr.200600055