Colorimetric Determination of Terreic Acid Produced by Aspergillus terreus

Abstract

Abstract Two methods have been developed for determining terreic acid, which is a mycotoxin produced by Aspergillus terreus, a common food contaminant. The organism was grown independently in synthetic minimal medium, bread, and rice. After 15 days of growth, the toxin was extracted with ethyl acetate, cleaned up by thin layer chromatography, and determined colorimetrically, using Folin's reagent or 2,4- dinitrophenylhydrazine. The production of terreic acid was greater on bread than on rice or minimal medium. Recoveries of 200–400 ≧g terreic acid/100 g bread and rice ranged from 62 to 98%. The lower limit of detection was 200 ≧g/100 g.