Loading…
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...
Saved in:
| Published in: | Molecular nutrition & food research 2006-06, Vol.50 (6), p.507-512 |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893 |
| container_end_page | 512 |
| container_issue | 6 |
| container_start_page | 507 |
| container_title | Molecular nutrition & food research |
| container_volume | 50 |
| creator | El Adlouni, Chakib Tozlovanu, Marianne Naman, Fatima Faid, Mohammed Pfohl-Leszkowicz, Annie |
| description | 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. |
| doi_str_mv | 10.1002/mnfr.200600055 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_19772944</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>19772944</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893</originalsourceid><addsrcrecordid>eNqFkU9vEzEQxVcIREvhyhFZlUBFYoO9tte7x9KSFNQWxN-j5XXG1I3XTu0NNJ-Cr4xDVik3TjPW_N4ba15RPCV4QjCuXvfexEmFcY0x5vxesU9qQktGKL2_6yu-VzxK6RpjSipGHxZ7pK6bRmC2X_z-GMHZ3noV12iuBoWCR8MVoGWEBF4DCgb1ax2GcGt9QkdBX0X194GOXyFth2h97pWfI2XcOHlDXqJcOqf0Ag2qc9nG2Z-Q0OEsAixQGtYODjfeFyEGrZVHIdof1j8uHhjlEjwZ60Hxdfr2y8lZef5h9u7k-LzUjFW87DhtTIMbjYF2RletEopT2hBNgYu2YlXXGaDQ1nlSC6gpA8aFEp3pBG1aelC82PouY7hZQRpkb5MG55SHsEqStEJULWMZnGxBHUNKEYxcRtvna0mC5SYCuYlA7iLIgmej86rrYX6HjzfPwPMRUEkrZ6Ly2qY7TjQ1zpllrt1yv6yD9X_WyovL6ad_P1FutTYNcLvTqriQtaCCy--XM3n6-dtZOz19Lzn9A5vhr8U</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19772944</pqid></control><display><type>article</type><title>Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin</title><source>Wiley</source><creator>El Adlouni, Chakib ; Tozlovanu, Marianne ; Naman, Fatima ; Faid, Mohammed ; Pfohl-Leszkowicz, Annie</creator><creatorcontrib>El Adlouni, Chakib ; Tozlovanu, Marianne ; Naman, Fatima ; Faid, Mohammed ; Pfohl-Leszkowicz, Annie</creatorcontrib><description>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.</description><identifier>ISSN: 1613-4125</identifier><identifier>EISSN: 1613-4133</identifier><identifier>EISSN: 1521-3803</identifier><identifier>DOI: 10.1002/mnfr.200600055</identifier><identifier>PMID: 16688704</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>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</subject><ispartof>Molecular nutrition & food research, 2006-06, Vol.50 (6), p.507-512</ispartof><rights>Copyright © 2006 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893</citedby><cites>FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fmnfr.200600055$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>310,311,315,786,790,795,796,23958,23959,25170,27957,27958,51032</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17860125$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16688704$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>El Adlouni, Chakib</creatorcontrib><creatorcontrib>Tozlovanu, Marianne</creatorcontrib><creatorcontrib>Naman, Fatima</creatorcontrib><creatorcontrib>Faid, Mohammed</creatorcontrib><creatorcontrib>Pfohl-Leszkowicz, Annie</creatorcontrib><title>Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin</title><title>Molecular nutrition & food research</title><addtitle>Mol. Nutr. Food Res</addtitle><description>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.</description><subject>Aflatoxin B1</subject><subject>Aflatoxin B1 - analysis</subject><subject>Animals</subject><subject>Aspergillus</subject><subject>Biological and medical sciences</subject><subject>Black olive</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Citrinin</subject><subject>Citrinin - analysis</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food toxicology</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Kidney Diseases - chemically induced</subject><subject>Morocco</subject><subject>Mycotoxin</subject><subject>Neoplasms - chemically induced</subject><subject>Ochratoxin A</subject><subject>Ochratoxins - administration & dosage</subject><subject>Ochratoxins - analysis</subject><subject>Ochratoxins - toxicity</subject><subject>Olea</subject><subject>Olea - chemistry</subject><subject>Olea - microbiology</subject><subject>Penicillium</subject><subject>Reproducibility of Results</subject><subject>Swine</subject><issn>1613-4125</issn><issn>1613-4133</issn><issn>1521-3803</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkU9vEzEQxVcIREvhyhFZlUBFYoO9tte7x9KSFNQWxN-j5XXG1I3XTu0NNJ-Cr4xDVik3TjPW_N4ba15RPCV4QjCuXvfexEmFcY0x5vxesU9qQktGKL2_6yu-VzxK6RpjSipGHxZ7pK6bRmC2X_z-GMHZ3noV12iuBoWCR8MVoGWEBF4DCgb1ax2GcGt9QkdBX0X194GOXyFth2h97pWfI2XcOHlDXqJcOqf0Ag2qc9nG2Z-Q0OEsAixQGtYODjfeFyEGrZVHIdof1j8uHhjlEjwZ60Hxdfr2y8lZef5h9u7k-LzUjFW87DhtTIMbjYF2RletEopT2hBNgYu2YlXXGaDQ1nlSC6gpA8aFEp3pBG1aelC82PouY7hZQRpkb5MG55SHsEqStEJULWMZnGxBHUNKEYxcRtvna0mC5SYCuYlA7iLIgmej86rrYX6HjzfPwPMRUEkrZ6Ly2qY7TjQ1zpllrt1yv6yD9X_WyovL6ad_P1FutTYNcLvTqriQtaCCy--XM3n6-dtZOz19Lzn9A5vhr8U</recordid><startdate>200606</startdate><enddate>200606</enddate><creator>El Adlouni, Chakib</creator><creator>Tozlovanu, Marianne</creator><creator>Naman, Fatima</creator><creator>Faid, Mohammed</creator><creator>Pfohl-Leszkowicz, Annie</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH-Verl</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200606</creationdate><title>Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin</title><author>El Adlouni, Chakib ; Tozlovanu, Marianne ; Naman, Fatima ; Faid, Mohammed ; Pfohl-Leszkowicz, Annie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Aflatoxin B1</topic><topic>Aflatoxin B1 - analysis</topic><topic>Animals</topic><topic>Aspergillus</topic><topic>Biological and medical sciences</topic><topic>Black olive</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Citrinin</topic><topic>Citrinin - analysis</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food toxicology</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Kidney Diseases - chemically induced</topic><topic>Morocco</topic><topic>Mycotoxin</topic><topic>Neoplasms - chemically induced</topic><topic>Ochratoxin A</topic><topic>Ochratoxins - administration & dosage</topic><topic>Ochratoxins - analysis</topic><topic>Ochratoxins - toxicity</topic><topic>Olea</topic><topic>Olea - chemistry</topic><topic>Olea - microbiology</topic><topic>Penicillium</topic><topic>Reproducibility of Results</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>El Adlouni, Chakib</creatorcontrib><creatorcontrib>Tozlovanu, Marianne</creatorcontrib><creatorcontrib>Naman, Fatima</creatorcontrib><creatorcontrib>Faid, Mohammed</creatorcontrib><creatorcontrib>Pfohl-Leszkowicz, Annie</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Molecular nutrition & food research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>El Adlouni, Chakib</au><au>Tozlovanu, Marianne</au><au>Naman, Fatima</au><au>Faid, Mohammed</au><au>Pfohl-Leszkowicz, Annie</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin</atitle><jtitle>Molecular nutrition & food research</jtitle><addtitle>Mol. Nutr. Food Res</addtitle><date>2006-06</date><risdate>2006</risdate><volume>50</volume><issue>6</issue><spage>507</spage><epage>512</epage><pages>507-512</pages><issn>1613-4125</issn><eissn>1613-4133</eissn><eissn>1521-3803</eissn><notes>ArticleID:MNFR200600055</notes><notes>ark:/67375/WNG-DSVH9FDJ-5</notes><notes>istex:36BD1A38BCAA9F30D76859AE8C72464BD5E43E33</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>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.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><pmid>16688704</pmid><doi>10.1002/mnfr.200600055</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1613-4125 |
| ispartof | Molecular nutrition & food research, 2006-06, Vol.50 (6), p.507-512 |
| issn | 1613-4125 1613-4133 1521-3803 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19772944 |
| source | Wiley |
| 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 |
| title | Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-09-21T11%3A28%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Preliminary%20data%20on%20the%20presence%20of%20mycotoxins%20(ochratoxin%20A,%20citrinin%20and%20aflatoxin%20B1)%20in%20black%20table%20olives%20%22Greek%20style%22%20of%20Moroccan%20origin&rft.jtitle=Molecular%20nutrition%20&%20food%20research&rft.au=El%20Adlouni,%20Chakib&rft.date=2006-06&rft.volume=50&rft.issue=6&rft.spage=507&rft.epage=512&rft.pages=507-512&rft.issn=1613-4125&rft.eissn=1613-4133&rft_id=info:doi/10.1002/mnfr.200600055&rft_dat=%3Cproquest_cross%3E19772944%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c4425-b538f808c0e3bfc29a7a53381c3e579242bbfe3e969a767e634e457a7bfb73893%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=19772944&rft_id=info:pmid/16688704&rfr_iscdi=true |