dc.creatorCopetti, MV
dc.creatorIamanaka, BT
dc.creatorPereira, JL
dc.creatorLemes, DP
dc.creatorNakano, F
dc.creatorTaniwaki, MH
dc.date2012
dc.date2014-07-30T14:38:59Z
dc.date2015-11-26T18:05:30Z
dc.date2014-07-30T14:38:59Z
dc.date2015-11-26T18:05:30Z
dc.date.accessioned2018-03-29T00:47:49Z
dc.date.available2018-03-29T00:47:49Z
dc.identifierFood Additives And Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment. Taylor & Francis Ltd, v. 29, n. 6, n. 972, n. 978, 2012.
dc.identifier1944-0049
dc.identifierWOS:000303585900012
dc.identifier10.1080/19440049.2012.660657
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61344
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61344
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293156
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThis study has examined the occurrence of aflatoxins in 168 samples of different fractions obtained during the processing of cocoa in manufacturing plants (shell, nibs, mass, butter, cake and powder) using an optimised methodology for cocoa by-products. The method validation was based on selectivity, linearity, limit of detection and recovery. The method was shown to be adequate for use in quantifying the contamination of cocoa by aflatoxins B-1, B-2, G(1) and G(2). Furthermore, the method was easier to use than other methods available in the literature. For aflatoxin extraction from cocoa samples, a methanol-water solution was used, and then immunoaffinity columns were employed for clean-up before the determination by high-performance liquid chromatography. A survey demonstrated a widespread occurrence of aflatoxins in cocoa by-products, although in general the levels of aflatoxins present in the fractions from industrial processing of cocoa were low. A maximum aflatoxin contamination of 13.3 ng g(-1) was found in a nib sample. The lowest contamination levels were found in cocoa butter. Continued monitoring of aflatoxins in cocoa by-products is nevertheless necessary because these toxins have a high toxicity to humans and cocoa is widely consumed by children through cocoa-containing products, like candies.
dc.description29
dc.description6
dc.description972
dc.description978
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFAPESP [Proc. 05/60236-1]
dc.languageen
dc.publisherTaylor & Francis Ltd
dc.publisherAbingdon
dc.publisherInglaterra
dc.relationFood Additives And Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
dc.relationFood Addit. Contam. Part A-Chem.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectchocolate
dc.subjectmycotoxin
dc.subjectaflatoxin
dc.subjectcocoa processing
dc.subjectmethodology
dc.subjectvalidation
dc.subjectAspergillus Section Flavi
dc.subjectOchratoxin
dc.subjectContamination
dc.subjectChocolate
dc.subjectFoods
dc.titleDetermination of aflatoxins in by-products of industrial processing of cocoa beans
dc.typeArtículos de revistas


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