Volume 33, Issue 225 (10-2023)
J Mazandaran Univ Med Sci 2023, 33(225): 174-184 |
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Saberi-Hasanabadi P, Shokrzadeh Lamuki M, Shahsavari V, Saeedi M, mohammadi H. Ochratoxin A (OTA) Determination in Wheat Flour Samples from Different Bakeries in Sari, Iran. J Mazandaran Univ Med Sci 2023; 33 (225) :174-184
URL: http://jmums.mazums.ac.ir/article-1-19442-en.html
URL: http://jmums.mazums.ac.ir/article-1-19442-en.html
Parisa Saberi-Hasanabadi 
, Mohammad Shokrzadeh Lamuki , Vahid Shahsavari , Majid Saeedi , Hamidreza Mohammadi
, Mohammad Shokrzadeh Lamuki , Vahid Shahsavari , Majid Saeedi , Hamidreza Mohammadi
Abstract: (1517 Views)
Background and purpose: Mycotoxins are secondary metabolites of fungi that have carcinogenic effects. Ochratoxin A (OTA) is a highly toxic mycotoxin that can contaminate wheat grains and flour under various conditions of production, storage, and maintenance. Considering the carcinogenicity and mutagenicity of this toxin, it is necessary to monitor the contamination of wheat flour used in bakeries and to prevent this product from entering the bread supply chain. The aim of this study was to identify and determine the amount of OTA in wheat flour consumed by bakeries in Sari, during 2017 using high performance liquid chromatography (HPLC) method.
Materials and methods: In this study, 30 samples of flour used in the preparation of lavash, barbari and sengak bread were collected from five different geographical areas of Sari (Mazandaran province) in 2017. The concentration of OTA was finally determined using HPLC device and through purification with an immunoaffinity column.
Results: No concentration of OTA was observed in any of the tested samples. The results were in compliance with the mentioned reference values of OTA concentration in bakery products based on the Iranian National Standard Organization.
Conclusion: Based on the results, the flour used in breads is safe in terms of OTA. This amount is in accordance with the permissible limits set by the Iranian National Standard Organization and is acceptable for consumption.
Materials and methods: In this study, 30 samples of flour used in the preparation of lavash, barbari and sengak bread were collected from five different geographical areas of Sari (Mazandaran province) in 2017. The concentration of OTA was finally determined using HPLC device and through purification with an immunoaffinity column.
Results: No concentration of OTA was observed in any of the tested samples. The results were in compliance with the mentioned reference values of OTA concentration in bakery products based on the Iranian National Standard Organization.
Conclusion: Based on the results, the flour used in breads is safe in terms of OTA. This amount is in accordance with the permissible limits set by the Iranian National Standard Organization and is acceptable for consumption.
Type of Study: Research(Original) |
Subject:
Medicinal Chemistry
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