Investigation Of Mycotoxins In Packed Gluten Free Foods

Yıl 2023, Cilt: 6 Sayı: 2, 192 - 199, 30.11.2023

Zeynep Değirmen , Seda Karayünlü Bozbaş

https://doi.org/10.34088/kojose.1251113

Öz

The number of people with celiac disease and gluten intolerance is increasing day by day. This increases the variety, number and consumption of gluten-free products. However, this study was the first in our country to determine whether the packaged gluten-free products contain mycotoxins. Aflatoxin (AF), ochratoxin (OTA), zearalenone (ZON), and deoxynivalenol (DON) were analyzed in 95 imported and domestic packaged gluten-free foods of different types and brands. Analyses were made with HPLC with fluorescent detector and HPLC with diode array detector. In addition, validation studies were completed with the addition of blank samples. OTA was detected in 9 food samples. In the OTA analysis, toxins were detected in 1 buckwheat flour, 3 pasta, 3 crackers or biscuits, 2 corn flours, but these values are below the values determined by the Turkish Food Codex (TFC). DON was found to be suitable for TFC in 7 types of pasta, 1 type of bread, and 3 types of crackers or biscuits.

Anahtar Kelimeler

Gluten-free food, Mycotoxins, Celiac, Validation

Kaynakça

• [1] Anfossi L., Giovannoli C. and Baggiani C. 2016. Mycotoxin detection. Current Opinion in Biotechnology 37, pp. 120–126.
• [2] Steyn P.S., Stander M.A., 1999. Mycotoxins with Special Reference to the Carcinogenic Mycotoxins: Aflatoxins, Ochratoxins and Fumonisins, 2nd ed. General and Applied Toxicology.
• [3] Concon J.M., 1988. Mold and Mycotoxin Contamination of Food Products. In: Food Toxicology Part B: Contaminants and Additives. New York: Marcel Dekker Inc, 677-770.
• [4] Ünüsan N., 2019 Systematic review of mycotoxins in food and feeds in Turkey. Food Control; 97, pp. 1–14.
• [5] Pons W.A. & Goldblatt L.A., 1965. The determination of aflatoxins in cottonseed products. J Am Oil Chem Soc. 42(6), pp. 471-475.
• [6] Miller K., 1987. Toksicologial Aspacts of Food. The British Industrial Biological Research Association, El Sevier Applied Science, London and Newyork, pp. 164-171.
• [7] Cardona T.D., Noomhorm A., Ilangantileke S.G., Guzman J.D., 1992. A small-scale chemical applicator to prevent aflatoxin contamination in maize cobs. Postharvest Biol Tec. 1(4), pp. 327-342.
• [8] Pitt J.I., 2013. Foodborne Infections and Intoxications: Chapter 30. Mycotoxins. Fourth ed. Elsevier Inc. Chapters, USA.
• [9] Diez-Sampedro A., Olenick M., Maltseva T., Flowers M., 2019. A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis. J Nutr Metab. 2438934, pp. 5.
• [10] Bergamo P., Maurano F., Mazzarella G., Iaquinto G., Vocca I., Rivelli A.R., Rossi M. 2011. Immunological evaluation of the alcohol‐soluble protein fraction from gluten‐free grains in relation to celiac disease. Mol Nutr Food Res. 55(8), pp. 1266-1270.
• [11] Foschia M., Horstmann S., Arendt E.K., Zannini E. 2016. Nutritional therapy–Facing the gap between coeliac disease and gluten-free food. Int. J Food Microbiol. 239, pp. 113-124.
• [12] Volta U., Caio G., Tovoli F., De Giorgio R. 2013. Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness. Cell Mol Immunol. 10(5), pp. 383-392.
• [13] Caldas E.D., Silva A.C. 2007. Mycotoxins in corn-based food products consumed in Brazil: an exposure assessment for fumonisins. J Agr Food Chem. 55(19), pp. 7974-7980.
• [14] Valitutti F., De Santis B., Trovato C.M., Montuori M., Gatti S., Oliva S., .. Catassi C. 2018. Assessment of mycotoxin exposure in breastfeeding mothers with celiac disease.Nutrients,10(3), pp.336.
• [15] Brera C., Debegnach F., De Santis B., Di Ianni S., Gregori E., Neuhold S., Valitutti F. 2014. Exposure assessment to mycotoxins in gluten-free diet for celiac patients. Food Chem Toxicol. 69, pp.13-17.
• [16] Castillo M.Á., Montes R., Navarro A., Segarra R., Cuesta G., Hernández E. 2008. Occurrence of deoxynivalenol and nivalenol in Spanish corn-based food products. J Food Compost Anal. 21(5), pp. 423-427.
• [17] Cirlini M., Mazzeo T., Roncoroni L., Lombardo V., Elli L., Bardella M.T., ... & Pellegrini N. 2017. Are treated celiac patients at risk for mycotoxins? An Italian case-study. Toxins. 9(1), pp. 11.
• [18] Cano-Sancho G., Ramos A.J., Marín S., Sanchis V. 2012. Presence and co-occurrence of aflatoxins, deoxynivalenol, fumonisins and zearalenone in gluten-free and ethnic foods. Food Control 26, pp. 282-286.
• [19] Ministry of Health, General Directorate of Public Health (HSGM), (2020). Metabolism and Celiac, Celiac and its Incidence, https://hsgm.saglik.gov.tr/tr/metabolizma-ve-colyak/çölyak-ve-görülme-sıklığı.html. (Accessed date 05.02.2020)
• [20] Thompson M., Ellison S.L., Wood R. 2006. The International Harmonized Protocol for the proficiency testing of analytical chemistry laboratories (IUPAC Technical Report). Pure Appl Chem;78(1), pp.145-196.
• [21] Jr Dr George W. Latimer, 2016. Official Methods of Analysis of AOAC INTERNATIONAL, 20th Edition, 1-volume, 49.2.18, AOAC Official Method 991.31 Final Action 1994, Ch 49, pp.21, AOAC Offcial Methods of Analysis 2016, ISBN-10: 0935584870.
• [22] Jr Dr George W. Latimer, 2016. Official Methods of Analysis of AOAC INTERNATIONAL, 20th Edition, 2-volume, 49.6.04, AOAC Official Method 2000.03 Ochratoxin, Immunoaffinity Column HPLC Final Action 2000, Ch 49, pp. 74 ISBN-13: 978-0935584875.
• [23] Fazekas B., Tar A. 2001. Determination of zearalenone content in cereals and feedstuffs by immunoaffinity column coupled with liquid chromatography. J AOAC Int.;84(5), pp.1453-1459.
• [24] General Directorate of Food and Control. (2021). Measurement uncertainty guide in chemical and physical analysis https://www.tarimorman.gov.tr/GKGM/Belgeler/DB_Gida_Kont/Kimyasal_Fiziksel_OB_Rehberi.pdf. (Accessed date 12.01.2021)
• [25] General Directorate of Food and Control (2021). Method validation/verification guide in chemical and physical analysis. April 2018 https://www.tarimorman.gov.tr/GKGM/Belgeler/DB_Gida_Kont/Kimyasal_Fiziksel_Val_Ver_Rehberi.pdf. (Accessed date 12.01.2021).
• [26] Ontiveros N., Rodríguez-Bellegarrigue C.I., GaliciaRodríguez G., Vergara-Jiménez M.J., Zepeda-Gómez E.M., Arámburo-Galvez J.G., et al. 2018. Prevalence of self-reported gluten-related disorders and adherence to a gluten-free diet in Salvadoran adult population. Int J Environ Res Public Health. 15(4), pp. 786-97.
• [27] Amil Dias J. 2017. Celiac Disease: What do we know in 2017? GE Port J Gastroenterol. 24(6), pp. 275-78
• [28] Ulusoy H.G., Rakıcıoğlu N. 2019. Bes Diy Derg 47(2):87-92 DERLEME REVIEW Glutensiz Diyetin Sağlık Üzerine Etkileri, The Effects of Gluten-free Diet on Health. DOI: 10.33076/2019.BDD.1026
• [29] Carroccio A., Giambalvo O., Blasca F., Iacobucci R., D’Alcamo A., Mansueto P. 2017. Self-Reported Non-Celiac Wheat Sensitivity in High School Students: Demographic and Clinical Characteristics. Nutrients 9, pp. 771.
• [30] Kutlu T. 2019. Gluten-free diet: is it really always beneficial ? Turk Pediatri Ars. 54(2), pp.73–5.
• [31] Balcı E. 2018. Çölyak Hastalığının Tedavisi Nasıldır? Gıda Bilgi Medya Bilişim Teknoloji A.Ş. https://www.gidabilgi.com/Makale/Detay/colyak-hastaliginin-tedavisi-nasildir--680615 11.04.2018 (Accessed date 12.05.2021).
• [32] Turkish Food Codex Contaminants Regulation (2023) https://www.tarimorman.gov.tr/GKGM/Duyuru/495/Mevzuat-Taslagi-Tgk-Bulasanlar-Yonetmeligi (Accessed date 12.01.2023).
• [33] Tolosa, J., Rodríguez-Carrasco, Y., Graziani, G., Gaspari, A., Ferrer, E., Mañes, J., & Ritieni, A. 2021. Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS. Toxins, 13(5), pp. 305.
• [34] European Commission 2006. Commission Regulation (EC) No. 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union 2006, L364, pp. 5–24.
• [35] Giannioti Z., Albero B., Hernando M.D., Bontempo L., Pérez R.A. 2023. Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS. Toxins.; 15(2), pp.155.