Co-occurrence Of Ochratoxin A And Aflatoxins In Chocolate Marketed In Brazil

dc.creatorCopetti M.V.
dc.creatorIamanaka B.T.
dc.creatorPereira J.L.
dc.creatorLemes D.P.
dc.creatorNakano F.
dc.creatorTaniwaki M.H.
dc.date2012
dc.date2015-06-26T20:30:11Z
dc.date2015-11-26T14:28:31Z
dc.date2015-06-26T20:30:11Z
dc.date2015-11-26T14:28:31Z
dc.date.accessioned2018-03-28T21:31:42Z
dc.date.available2018-03-28T21:31:42Z
dc.identifier
dc.identifierFood Control. , v. 26, n. 1, p. 36 - 41, 2012.
dc.identifier9567135
dc.identifier10.1016/j.foodcont.2011.12.023
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84856018534&partnerID=40&md5=ede978460f67fbde164694f770de9046
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/97257
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/97257
dc.identifier2-s2.0-84856018534
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1246612
dc.descriptionThis study investigated the occurrence of aflatoxin B 1, B 2, G 1 and G 2 and ochratoxin A in chocolate marketed in Brazil. A hundred and twenty-five samples of powdered, bitter, dark, milk and white chocolate were evaluated for mycotoxins. Ochratoxin A was the most common mycotoxin in the evaluated samples, contaminating 98% of the purchased chocolate. A co-occurrence of aflatoxins was observed in 80% of all samples evaluated. The bitter, dark and powdered chocolate samples had the largest presence of aflatoxins. On average, the highest levels of ochratoxin A were found in powdered, dark and bitter chocolate, respectively: 0.39; 0.34 and 0.31μg/kg. Bitter, powdered and dark chocolate had the highest aflatoxin content; an average of 0.66, 0.53 and 0.43μg/kg, respectively. This is the first report of co-occurrence of ochratoxin A and aflatoxins in chocolate. The consumption of chocolate with high levels of cocoa in the formulation has been stimulated due to health benefits attributed to some cocoa components but on the other hand, these high cocoa content products tend to have the highest amount of aflatoxins and ochratoxin A. To guarantee a safe consumption of chocolate, there should be a continuous monitoring of both ochratoxin and aflatoxin and more studies attempting to understand the dynamics involving mycotoxin-producing fungi and mycotoxin production in cocoa need to be carried out with the aim of preventing mycotoxin accumulation in this commodity. © 2011 Elsevier Ltd.
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dc.languageen
dc.publisher
dc.relationFood Control
dc.rightsfechado
dc.sourceScopus
dc.titleCo-occurrence Of Ochratoxin A And Aflatoxins In Chocolate Marketed In Brazil
dc.typeArtículos de revistas


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