The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques

Abstract

BackgroundEdible vegetable oils usually make up at least 30% of the human daily diet, provide calories and essential fatty acids for the body, and make food palatability. However, edible oils are susceptible to mycotoxins as a severe threat to human health. Oilseeds are prone to contamination with various mycotoxins if stored for a long time in inappropriate storage conditions such as high temperature and humidity, which can eventually be transmitted to the extracted oil. Scope and approachThis review intends to summarize the studies published to date regarding the prevalence, toxicity, and methods used to detect and decontaminate the main mycotoxins in edible vegetable oils. Key findings and conclusionsAmong the 14 types of oils discussed in the current review, the main mycotoxins in oils were aflatoxins, zearalenone, ochratoxin A, trichothecenes, fumonisins, and Alternaria toxins with a predominance of aflatoxins. Mycotoxins' prevalence varied in different edible oils depending on the type of oil, geographical area, analysis method, and oilseeds' storage conditions. A broad range of methods was used to detect mycotoxins in oils, while the most applied was the HPLC coupled with fluorescence detection, followed by HPLC coupled with tandem mass spectrometry, gas chromatography, enzyme-linked immunosorbent assay, aptamer, and surface plasmon resonance. The lowest detection limit with excellent sensitivity and selectivity was associated with LC-MS/MS, although it depends on the sample preparation method. Moreover, mycotoxins decontamination techniques for edible oils were alkaline electrolyzed water, irradiation, magnetic adsorbents, and enzymatic methods, while the most effective method was alkaline electrolyzed water.