Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method

Food Microbiol. 2013 Dec;36(2):426-31. doi: 10.1016/j.fm.2013.07.006. Epub 2013 Jul 31.

Abstract

Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins.

Keywords: Ergosterol; Fumonisins; Herbs; Ochratoxin A; Spices; UPLC–MS/MS.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chromatography, High Pressure Liquid / methods*
  • Food Contamination / analysis*
  • Food Contamination / economics
  • Fumonisins / analysis*
  • Ochratoxins / analysis*
  • Plants, Medicinal / chemistry*
  • Poland
  • Spices / analysis*
  • Spices / economics
  • Tandem Mass Spectrometry / methods*

Substances

  • Fumonisins
  • Ochratoxins
  • ochratoxin A