Abstract
Ochratoxins are mycotoxins that have been extensively studied lately due to the multiple toxic effects such as nephrotoxicity, hepatotoxicity, and carcinogenicity. These toxins contaminate plant and animal foods and after ingestion they reach into body fluids. The method of competitive direct enzyme immunoassay, in the solid phase, was validated through the determination of specific parameters (performance, linearity, recovery percentage, limit of detection, limit of quantification). The validated method was used to determine ochratoxin A in colostrum and cow’s milk. The method applied for the determination of ochratoxin A was linear for the concentration range of 0.0–0.5 ng/mL, the value for the regression coefficient (r) was 0.9838. Ochratoxin A was present in 91.67% of the colostrum and in 93.33% of cow’s milk samples. The linearity of the method, demonstrated for very low concentrations of analyte, the detection limit as well as the limit of quantification recommend the method for the determinations of micro-pollutants from foods, including biological fluids.
Highlights
Mycotoxins—namely aflatoxins, ochratoxins, patulin, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are secondary metabolites of certain fungi that contaminate different types of crops depending on temperature, humidity, pH, and oxygen [1,2,3]
Characterized in 1965, ochratoxin A (OTA) is a mycotoxin that consists of a para-chlorophenolic moiety containing a dihydroisocoumarin group that is amide-linked to L-phenylalanine)
OTA is produced by three major species of fungi Aspergillus carbonarius, Penicillium verrucosum, and Aspergillus ochraceus but can be produced by P. nordicum, A. niger, A. tubingensis, and others [2,4]
Summary
Mycotoxins—namely aflatoxins, ochratoxins, patulin, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are secondary metabolites of certain fungi that contaminate different types of crops (before or after harvest) depending on temperature, humidity, pH, and oxygen [1,2,3]. There are several types of ochratoxins (OTA, OTB, OTC, and OTα) but OTA is the most studied one due to its deleterious effects on health. OTA is produced by three major species of fungi Aspergillus carbonarius, Penicillium verrucosum, and Aspergillus ochraceus but can be produced by P. nordicum, A. niger, A. tubingensis, and others [2,4]. Penicillium verrucosum produces OTA in cereals from cold areas, A. carbonarius in grapes, red pepper, and coffee beans and A. ochraceus in soya beans, cereals, and nuts in warm and tropical climates [2,3,5]. Penicillium verrucosum produces OTA in cereals from cold areas, A. carbonarius in grapes, red pepper, and coffee beans and A. ochraceus in soya beans, cereals, and nuts in warm and tropical climates [2,3,5]. 4.0/).
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