Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain

María Ibáñez-Vea; Elena González-Peñas; Elena Lizarraga; Adela López de Cerain

doi:10.1016/j.foodchem.2011.10.023

Co-occurrence of aflatoxins, ochratoxin A and zearalenone in barley from a northern region of Spain

Food Chem. 2012 May 1;132(1):35-42. doi: 10.1016/j.foodchem.2011.10.023. Epub 2011 Oct 18.

Authors

María Ibáñez-Vea¹, Elena González-Peñas², Elena Lizarraga³, Adela López de Cerain⁴

Affiliations

¹ Department of Organic and Pharmaceutical Chemistry, University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain. Electronic address: mivea@alumni.unav.es.
² Department of Organic and Pharmaceutical Chemistry, University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain. Electronic address: mgpenas@unav.es.
³ Department of Organic and Pharmaceutical Chemistry, University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain. Electronic address: elizarraga@unav.es.
⁴ Department of Nutrition, Food Sciences, Physiology and Toxicology, Faculty of Pharmacy, C.I.F.A., University of Navarra, Irunlarrea 1, 31008 Pamplona, Navarra, Spain. Electronic address: acerain@unav.es.

PMID: 26434260
DOI: 10.1016/j.foodchem.2011.10.023

Abstract

One-hundred and twenty-three barley samples from a region of Spain (Navarra) were analysed in order to evaluate the possible co-occurrence of aflatoxins (AFB1, AFG1, AFB2 and AFG2), ochratoxin A (OTA) and zearalenone (ZEA). The results indicated that 80% of the samples presented detectable, although very low levels, of two or more mycotoxins. The most frequent combinations were AFB1 and OTA; AFB1, ZEA and OTA; and AFB1 and ZEA. In general, the statistical study did not show significant differences between levels or incidence for the mycotoxins in different years of harvest, variety of barley, farming or origin. The calculated values for daily intake were low and the risk to consumers could be assumed to be very low. However, the co-occurrence of several mycotoxins, and therefore synergic or additive effects, should be taken into account when determining permitted levels or risk assessment.

Keywords: Aflatoxins; Barley; Co-occurrence; Mycotoxin; Ochratoxin A; Zearalenone.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aflatoxins / analysis
Aflatoxins / chemistry*
Food Contamination / analysis
Hordeum / chemistry*
Humans
Mycotoxins / analysis
Mycotoxins / chemistry*
Ochratoxins / analysis
Ochratoxins / chemistry*
Spain
Zearalenone / analysis
Zearalenone / chemistry*

Substances

Aflatoxins
Mycotoxins
Ochratoxins
ochratoxin A
Zearalenone