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Naccari C, Cicero N, Vadalà R, Bartolomeo G, Palma E. Toxicological analysis of metals content in agro-food wastes as possible supplement in animal feed. Nat Prod Res 2023:1-6. [PMID: 37708330 DOI: 10.1080/14786419.2023.2257361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/05/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The agro-food surplus is considered the most abundant renewable resource, interesting for the economic and environmental impact, with a possible employment in different productive fields such as supplement in animal feed. For a safe and effective enhancement of agro-food wastes it is needed a toxicological analysis before of their employment, to avoid potential risks to animals, humans and environment. The purpose of this study was to evaluate the metals content (Cu, Fe, Zn, Mg, Na, K, Ca, Mn, Se, Zn, Co, Ni, V, Sb, Mo, Cr and Pb, Cd, As, Ba), in agro-food wastes through ICP-MS analysis. The results obtained showed the presence of metals analysed with a significant content of essential micro and macro-elements; with regard to toxic metals, only strawberries and fennel samples showed Pb levels above the MRL. These data confirm, from the toxicological point of view, a possible and safe reuse of the most of all agro-food wastes, as raw material at low cost and rich of essential nutrients and particularly as supplement in animal feed.
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Affiliation(s)
- Clara Naccari
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Catanzaro, Italy
| | - Nicola Cicero
- Department of Biomedical Sciences, Dental and Morphological and Functional Images - Food Chemistry Section, University of Messina, Messina, Italy
- Science 4 Life S.r.l., Spin-off of the University of Messina, Messina, Italy
| | - Rossella Vadalà
- Department of Biomedical Sciences, Dental and Morphological and Functional Images - Food Chemistry Section, University of Messina, Messina, Italy
| | - Giovanni Bartolomeo
- Department of Biomedical Sciences, Dental and Morphological and Functional Images - Food Chemistry Section, University of Messina, Messina, Italy
| | - Ernesto Palma
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Catanzaro, Italy
- IRC-FSH Department of Health Science, University "Magna Græcia" of Catanzaro, Catanzaro, Italy
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2
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Caldeirão L, Godoy HT, Fernandes J, Cunha SC. Pesticide residues in herbs and their transfer for infusions. J Sep Sci 2023; 46:e2300069. [PMID: 37271898 DOI: 10.1002/jssc.202300069] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/06/2023]
Abstract
In this work, a cost-effective gas chromatography-mass spectrometry method was validated for the analysis of twenty-five pesticide residues in herbs and infusions using a quick, easy, cheap, effective, rugged, and safe procedure or a dispersive liquid-liquid microextraction method, respectively. Figures of merit of the method showed good accordance with current guidelines. From the 58 herb samples studied (pertaining to 20 different species), 80% presented at least one detectable pesticide, with 62% of them above the maximum residual level. Results showed that pesticide residues from naturally contaminated herbs were not transferred at a significant rate to the herbal infusions. When a control assay was conducted by spiking a blank herb sample with a large amount of each pesticide (7 mg/L) 15 analytes were detected below the limit of quantification in the infusion.
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Affiliation(s)
- Lucas Caldeirão
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
- LAQV-REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - José Fernandes
- LAQV-REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Sara C Cunha
- LAQV-REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
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3
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Liotta L, Litrenta F, Lo Turco V, Potortì AG, Lopreiato V, Nava V, Bionda A, Di Bella G. Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese. Foods 2022; 11:foods11233817. [PMID: 36496625 PMCID: PMC9740842 DOI: 10.3390/foods11233817] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/14/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Organic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The results show that for most determined contaminants, the differences between the two diets were very slight, indicating that the contamination does not depend on the olive cake integrated in the unconventional diet. The results also indicate that the minimal contamination could result from environmental contamination or the production process. It can be concluded that unconventional provola is as safe for the consumer as conventional provola.
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Affiliation(s)
- Luigi Liotta
- Department of Veterinary Sciences, University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
- Correspondence: ; Tel.: +39-0906766993
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
| | - Vincenzo Lopreiato
- Department of Veterinary Sciences, University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
| | - Vincenzo Nava
- Department of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
| | - Arianna Bionda
- Department of Agricultural and Environmental Sciences, Milan University, Via Celoria, 2, 20133 Milan, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, Italy
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Xu ML, Gao Y, Wang X, Han XX, Zhao B. Comprehensive Strategy for Sample Preparation for the Analysis of Food Contaminants and Residues by GC-MS/MS: A Review of Recent Research Trends. Foods 2021; 10:2473. [PMID: 34681522 PMCID: PMC8535889 DOI: 10.3390/foods10102473] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 01/19/2023] Open
Abstract
Food safety and quality have been gaining increasing attention in recent years. Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS), a highly sensitive technique, is gradually being preferred to GC-MS in food safety laboratories since it provides a greater degree of separation on contaminants. In the analysis of food contaminants, sample preparation steps are crucial. The extraction of multiple target analytes simultaneously has become a new trend. Thus, multi-residue analytical methods, such as QuEChERs and adsorption extraction, are fast, simple, cheap, effective, robust, and safe. The number of microorganic contaminants has been increasing worldwide in recent years and are considered contaminants of emerging concern. High separation in MS/MS might be, in certain cases, favored to sample preparation selectivity. The ideal sample extraction procedure and purification method should take into account the contaminants of interest. Moreover, these methods should cooperate with high-resolution MS, and other sensitive full scan MSs that can produce a more comprehensive detection of contaminants in foods. In this review, we discuss the most recent trends in preparation methods for highly effective detection and analysis of food contaminants, which can be considered tools in the control of food quality and safety.
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Affiliation(s)
- Meng-Lei Xu
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yu Gao
- College of Plant Protection, Jilin Agricultural University, Changchun 130118, China;
| | - Xiao Wang
- Jilin Institute for Food Control, Changchun 130103, China;
| | - Xiao Xia Han
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
| | - Bing Zhao
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
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Albergamo A, Vadalà R, Metro D, Nava V, Bartolomeo G, Rando R, Macrì A, Messina L, Gualtieri R, Colombo N, Sallemi S, Leonardi M, Lo Turco V, Dugo G, Cicero N. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds. Foods 2021; 10:foods10092129. [PMID: 34574239 PMCID: PMC8471101 DOI: 10.3390/foods10092129] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.
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Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Correspondence: ; Tel./Fax: +39-090-6764539
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Daniela Metro
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giovanni Bartolomeo
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Antonio Macrì
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Laura Messina
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Roberto Gualtieri
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | - Nadia Colombo
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | | | - Michelangelo Leonardi
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
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6
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Rivera-Pérez A, Romero-González R, Garrido Frenich A. Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–2020. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1929300] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Araceli Rivera-Pérez
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (Ceia3), University of Almeria, Almeria, Spain
| | - Roberto Romero-González
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (Ceia3), University of Almeria, Almeria, Spain
| | - Antonia Garrido Frenich
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (Ceia3), University of Almeria, Almeria, Spain
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7
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Potortì AG, Lo Turco V, Di Bella G. Chemometric analysis of elements content in Algerian spices and aromatic herbs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110643] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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8
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Rivera-Pérez A, Romero-González R, Garrido Frenich A. Persistent organic pollutants (PCBs and PCDD/Fs), PAHs, and plasticizers in spices, herbs, and tea - A review of chromatographic methods from the last decade (2010-2020). Crit Rev Food Sci Nutr 2021; 62:5224-5244. [PMID: 33563047 DOI: 10.1080/10408398.2021.1883546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Edible and highly demanded plant-derived products such as herbs, spices, and tea may be subjected to exogenous contamination of well-known chemical hazards such as persistent organic pollutants (POPs), and emerging ones such as plasticizers, affecting negatively the safety of these food commodities. This fact has led to the increasing analysis of exogenous compounds including priority POPs such as polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), and polychlorinated biphenyls (PCBs), as well as highly persistent polycyclic aromatic hydrocarbons (PAHs). Currently, plasticizer residues are also considered an emerging issue because of the extensive use in food packaging and potential migration into foodstuffs. In this review, the studies published from 2010 to 2020 were discussed, including the main extraction methods applied for these contaminants from herbs, spices, and tea, and it was revealed the trend toward the use of less solvent-consuming and time-effective methods. Chromatographic methods were also described, which were mainly combined with detection techniques such as classical or mass spectrometry (MS) detection. Finally, a comprehensive overview of the occurrence of these selected exogenous compounds was presented in the studied matrices, showing that their monitoring should be further investigated to ensure food safety of highly consumed condiments and tea.
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Affiliation(s)
- Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, Almeria, Spain
| | - Roberto Romero-González
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, Almeria, Spain
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, Almeria, Spain
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9
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Abualhasan MN, Nidal jaradat, Hawash M, Khayat R, Khatatbeh E, Ehmidan M, Al-Atrash M. Evaluation of Heavy Metal and Microbial Contamination in Green Tea and Herbal Tea Used for Weight Loss in the Palestinian Market. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:7631562. [PMID: 33299455 PMCID: PMC7707972 DOI: 10.1155/2020/7631562] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 10/25/2020] [Accepted: 10/31/2020] [Indexed: 12/14/2022]
Abstract
The use of green tea and herbal tea for weight loss is increasing worldwide owing to the rising rates of obesity. There are concerns about the safety and quality of these herbal products owing to their increased consumption worldwide. In this study, we evaluated randomly collected samples of green tea and herbal tea and tested them for heavy metal and microbial contamination. Eighteen samples of green tea or herbal tea of widely used brands in Palestine were tested for heavy metal and microbial contamination. The results showed that 7 of the samples had toxic heavy metals such as chromium (Cr) and lead (Pb), and their concentrations were above the allowable limits set by the World Health Organization (WHO). Moreover, 6 of the samples that were tested had microbial contamination with high total aerobic microbial count (TAMC) and total yeast and mold count (TYMC). This could be due to improper handling and storage conditions of these herbal products. This study is the first of its kind in Palestine, and its results are forewarning to all the responsible authorities, including the Ministry of Health (MoH), to take immediate corrective actions such as quality control testing, auditing, and registration of marketed tea products.
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Affiliation(s)
- Murad N. Abualhasan
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Nidal jaradat
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Mohammed Hawash
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Rama Khayat
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Eman Khatatbeh
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Malak Ehmidan
- Faculty of Medicine and Health Sciences, Department of Pharmacy, An-Najah National University, Nablus, State of Palestine
| | - Munir Al-Atrash
- Jerusalem Pharmaceutical Company, Quality Control Department, Ramallah, State of Palestine
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Mastanjević K, Puljić L, Kartalović B, Grbavac J, Jukić Grbavac M, Nadaždi H, Habschied K. Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut-Traditionally Smoked Prosciutto. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17145097. [PMID: 32679725 PMCID: PMC7400239 DOI: 10.3390/ijerph17145097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/12/2020] [Accepted: 07/13/2020] [Indexed: 11/23/2022]
Abstract
Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
| | - Leona Puljić
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia;
| | - Jozo Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Marija Jukić Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Helena Nadaždi
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
| | - Kristina Habschied
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
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11
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Potortì AG, Tropea A, Lo Turco V, Pellizzeri V, Belfita A, Dugo G, Di Bella G. Mycotoxins in spices and culinary herbs from Italy and Tunisia. Nat Prod Res 2019; 34:167-171. [PMID: 30957566 DOI: 10.1080/14786419.2019.1598995] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Spices and aromatic herbs can be contaminated with mycotoxins, since of their preharvest, postharvest, and storage conditions. In this study, 112 samples of different spices and aromatic herbs were evaluated for their mycotoxins content by HPLC-MS/MS in order to highlight their possible risk linked with human use. The results showed that mycotoxins were occasionally detected only in samples of coriander, laurel, mint, rosemary, and verbena. In both geographical origins a different contamination was detected. Among the investigated mycotoxins, AFB2, AFG1, AFG2, T2 and HT2 were detected, whereas none of the samples contained AFB1 and FB1. The co-occurrence of two toxins were observed for some samples of rosemary and verbena. This study indicates that it is essential minimize the toxins in agriculture, industry, and food-product manufacturing for the consumer health protection.
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Affiliation(s)
| | - Alessia Tropea
- Ufficio di Trasferimento Tecnologico, Unità Speciale Ricerca Scientifica ed Internazionalizzazione, University of Messina, Messina, Italy
| | | | | | - Asma Belfita
- APAE Higher Institute of Applied Sciences and Technology, University of Monastir, Mahdia, Tunisia
| | - Giacomo Dugo
- BioMorf Department, University of Messina, Messina, Italy
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Makhlouf J, Carvajal-Campos A, Querin A, Tadrist S, Puel O, Lorber S, Oswald IP, Hamze M, Bailly JD, Bailly S. Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon. Sci Rep 2019; 9:5263. [PMID: 30918318 PMCID: PMC6437153 DOI: 10.1038/s41598-019-41704-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Accepted: 03/14/2019] [Indexed: 01/01/2023] Open
Abstract
Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating spices marketed in Lebanon and the toxigenic potential of these fungal species. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of A. tamarii and one A. minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins, 47% produced aflatoxins, and 72% produced cyclopiazonic acid, alone or in combination with aflatoxins.
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Affiliation(s)
- Joya Makhlouf
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France.,Health and Environment Microbiology Laboratory, Lebanese University, Beirut, Lebanon
| | - Amaranta Carvajal-Campos
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Arlette Querin
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Soraya Tadrist
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Olivier Puel
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Sophie Lorber
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Isabelle P Oswald
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
| | - Monzer Hamze
- Health and Environment Microbiology Laboratory, Lebanese University, Beirut, Lebanon
| | - Jean-Denis Bailly
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France.
| | - Sylviane Bailly
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 Chemin de Tournefeuille, F-31027, Toulouse, France
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Lo Turco V, Potortì AG, Ben Mansour H, Dugo G, Di Bella G. Plasticizers and BPA in spices and aromatic herbs of Mediterranean areas. Nat Prod Res 2019; 34:87-92. [DOI: 10.1080/14786419.2019.1591403] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Vincenzo Lo Turco
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali of the University of Messina, Messina, Italy
| | - Angela Giorgia Potortì
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali of the University of Messina, Messina, Italy
| | - Hedi Ben Mansour
- Research Unit of Analysis and Process Applied to Environmental –APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, University of Monastir, Monastir, Tunisia
| | - Giacomo Dugo
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali of the University of Messina, Messina, Italy
| | - Giuseppa Di Bella
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali of the University of Messina, Messina, Italy
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