Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC–MS/MS method

Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content – in spice samples with high concentration level of mycotoxins – was also significantly higher than in samples with little to no mycotoxins.     

Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil,alone and with herbs and spices

Ascorbyl palmitate (AP) (200 ppm) preserved α-tocopherol in sunflower oil at 95°C and delayed the onset of rancidity. Both effects increased with AP concentration (r² = 0.96 and 0.97 respectively) but levelled off near ∼700 ppm. The improved anti-rancidity effect was due to the increased preservation (P<0.01). Synergism was observed for both effects for AP combined with sage, turmeric, oregano and marjoram. Clove and thyme gave a smaller synergistic effect whereas basil inhibited. Neither bay nor cumin had any effect. Both the preservative (PF_p) and anti-rancidity effects (PF_r) were directly related to the thyme concentration (0–2000 ppm). Again, the decreased rancidity was due to the increased preservation (P<0.01). The optimum AP concentration (0–1000 ppm) was around 250 ppm (P<0.01) with thyme present (at 500 ppm) (r²=0.99). The increased delay in rancidity was due to the improved preservation of α-tocopherol (r=1, r² = 0.99, P<0.01). Both the logarithm of the induction time and the preservative effect for the mixture of thyme and AP was directly related to the temperature (80–105°C). The mode of action of AP is also discussed.     

Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases?

Culinary herbs and spices (CHS) are known primarily as flavour enhancers, and it is now well established that they possess bioactive properties that indicate that these foods may have a role to play in the prevention of non-communicable chronic diseases (CNCDs). Human studies are now beginning to provide insights into the significance of the potential health benefits of CHS in a dietary context, particularly concerning their antioxidant and anti-inflammatory properties and their impact on glucose homeostasis, appetite and the consumption of low/reduced fat, salt and sugar foods. However, these studies have also identified a number of factors that are very pertinent to furthering understanding of how CHS can be used for the maintenance of health and the prevention of CNCDs . The challenge for the next phase of studies will be how to incorporate, successfully, these factors into study methodology for investigating the preventative benefits of these foods. © 2019 Society of Chemical Industry     

Foodborne illness outbreaks from microbial contaminants in spices, 1973–2010

This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973–2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum.     

Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington,DC, area

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I–IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml^–1. Low concentrations (< 21 µg kg^–1) of Sudan dyes were found in 11 out of 57 spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration.     

Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries

Food Science and Biotechnology - The aim of this study was to evaluate the mycotoxicological quality of wheat flours used by bakeries from the North Region in Rio Grande do Sul state, Brazil,...     

Fluorescence Excitation–Emission Features of Aflatoxin and Related Secondary Metabolites and Their Application for Rapid Detection of Mycotoxins

The persistent occurrence of aflatoxins in food and feed remains a problem for producers of commodities subject to colonization with toxigenic molds. Aflatoxins are secondary metabolites of fungi of the Aspergillus spp. associated with deleterious health effects. Because current screening methods for these toxins are lengthy, destructive, and costly, there is a continuous search for a more rapid, noninvasive, and cost-effective technology. The present study utilized a fluorescence excitation–emission matrix (EEM) of aflatoxin as well as two additional secondary metabolites (kojic acid and the bright greenish-yellow fluorescence (BGYF) compound) of Aspergillus flavus measured with a fluorescence spectrophotometer. The results were compared to image data acquired with a fluorescence hyperspectral sensor in order to evaluate the potential of image-based technology for detecting aflatoxin in grain. The excitation–emission matrix of aflatoxin B1 standard produced overlapping peaks in 340–400 nm of excitation range emitting in the blue range at around 450 nm. The spectral signature extracted from the hyperspectral image was also in the blue range, emitting blue fluorescence. Because the results from both systems were comparable, where all fluorescence peaks were in the blue range, the present study validates the feasibility of image-based technology for nondestructive detection of aflatoxin in corn. Additional peaks were revealed in the aflatoxin EEM in the 260-nm excitation range that were not present in the kojic acid and BGYF compound mixture. This new information allows for the separation of the aflatoxin signature from the potentially confounding overlap of other secondary metabolites occurring in the blue and blue-green spectral ranges.     

Modifications of dietary flavonoids towards improved bioactivity: An update on structure–activity relationship

Over the past two decades, extensive studies have revealed that inflammation represents a major risk factor for various human diseases. Chronic inflammatory responses predispose to pathological progression of chronic illnesses featured with penetration of inflammatory cells, dysregulation of cellular signaling, excessive generation of cytokines, and loss of barrier function. Hence, the suppression of inflammation has the potential to delay, prevent, and to treat chronic diseases. Flavonoids, which are widely distributed in humans daily diet, such as vegetables, fruits, tea and cocoa, among others, are considered as bioactive compounds with anti-inflammatory potential. Modification of flavonoids including hydroxylation, o-methylation, and glycosylation, can alter their metabolic features and affect mechanisms of inflammation. Structure–activity relationships among naturally occurred flavonoids hence provide us with a preliminary insight into their anti-inflammatory potential, not only attributing to the antioxidant capacity, but also to modulate inflammatory mediators. The present review summarizes current knowledge and underlies mechanisms of anti-inflammatory activities of dietary flavonoids and their influences involved in the development of various inflammatory-related chronic diseases. In addition, the established structure–activity relationships of phenolic compounds in this review may give an insight for the screening of new anti-inflammatory agents from dietary materials.     

Pulsed photostimulated- and thermo-luminescence investigations of γ ray-irradiated herbs

In this study, physical detection methods like pulsed photo-stimulated luminescence (PPSL) and thermoluminescence (TL) were investigated to indentify γ-ray irradiation treatment of some medicinal herbs. Dried herbal samples consisting of root, rhizome, cortex, fruit, seed, flower, spike, ramulus, folium and whole plant of nineteen different herbs were irradiated using a 60Co irradiator at 0–50 kGy. Fifteen non-irradiated control samples had photon counts (PCs) less than the lower threshold value (700 counts/60 s). The photon counts of four non-irradiated samples (roots of osterici, angelica gigas, liriope, and whole plant of taraxaci herba) were between the lower and upper threshold values (700–5000 counts/60 s). However, PCs of all the irradiated samples were found to be higher than the upper threshold value (5000 counts/60 s), clearly screening them out from the non-irradiated ones. Even after 12 weeks of storage PPSL signals of all irradiated samples were observed to be higher than the upper threshold value, making it possible to distinguish them from the non-irradiated control samples. The first TL glow curves (TL₁) for the non-irradiated samples were of very low intensity at about 250–300 °C. Irradiated samples (5–50 kGy) showed a higher peak at around 150–250 °C. TL ratios [ratio of the integrated areas of the first (TL₁) and second (TL₂) glow], measured after re-irradiation for the TL₁-tested samples at 1 kGy, were found to be less than 0.1 for the non-irradiated samples and higher than 0.1 for the irradiated ones. TL ratios for all irradiated samples measured after 12 weeks of storage under dark condition at (23 ± 2 °C) were apparent for distinguishing them from the non-irradiated controls.     

Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties,cooking profile and in vitro starch and protein digestibility

The current investigation was focused on developing and assessing the influence of different herbs (Ocimum sanctum, Withania somnifera, Bacopa monnieri and Asparagus racemosus) on bio-functional and structural characteristics of semolina-based pasta. Pasta were enriched with 2.5, 5, 7.5 and 10% herbs and significant difference (P < 0.05) in functional properties of blends, cooking quality of pasta, bioactive profile and antioxidant potential, in vitro nutrient digestibility and colour profile were noted. Herbs-enriched pasta showed modified functional properties and enhanced bioactive constituents. Modification in structural and molecular structures of control and 5% herbs-incorporated pasta was shown by Scanning Electron Microscopy and Attenuated Total Reflectance-Fourier Transform Infrared. Further, principal component analysis and agglomerative hierarchical clustering were employed to authenticate the difference in the incorporation of herbs and observations. The results suggest that herbs could be served as potential food components in valorised products of cereals.     

Mycotoxins in Brewing Grain Raw Material （Barley, Malt） in Russia

The levels of five mycotoxins （MT）： deoxynivalenol （DON）, T-2-toxin （T-2）, zearalenone （ZEA）, aflatoxin （Aft）, ochratoxin A （OTA） were measured in malting barley and malt samples by enzyme immunoassay （ELISA）, using test systems RIDASCREEN FAST （R-Biopharm, Germany）. 40 samples of malting barley, mainly from the Central part of European Russia and fewer from the Southern part of, and also some samples from Altai （Asian Russia） were analyzed during 2007-2011 years as well as 120 samples of malt from Russian malting companies. It was found that 17% of barley samples were contaminated with MT; in two cases （5%）, the MT concentration exceeded maximum allowable levels （MAL）. Among malt samples in more than half （in 56%） MT were detected, in 9% of samples, the MT concentration exceeded MAL （Aft-3 incidents, T-2-3 incidents, OTA-2 incidents, ZEA-1 incident）. Maximum levels ofmycotoxins in malt were found to be higher than those in barley. These facts support the idea about risky conditions during malting processing.     

A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark

Consumers’ and policy makers’ interest in local foods is growing. Accordingly, researchers are also increasingly paying attention to the consumption of local foods. Studies have identified preference for local foods as an emergent consumer ideology called “locavorism”, but they have not yet addressed its antecedents or put it into a theoretical context. In addition, extant research provides several insights into local food buying behaviour in developed economies (e.g., USA, UK, Germany, or Italy); however, studies simultaneously conducted in developed and emerging economies are lacking. To address these research gaps, this study develops a conceptual framework with proposed relationships among values, beliefs (locavorism and fresh start mindset), and attitudes towards and intentions to purchase local foods in China and Denmark. We conducted an online survey in China and Denmark that evaluated our constructs with pre-developed multiple-item measures. Using structural equation modelling to test the integrated model, we find that values and long-term orientation are antecedents of consumer beliefs but the influences of values on consumer beliefs differ between collectivistic-dominated China and individualistic-dominated Denmark. Specifically, collectivistic values are significantly and positively related to locavorism in both countries, while individualistic values are strongly linked to locavorism only in Denmark; collectivistic values have no effects on fresh start mindset for the two samples, but individualistic values are significantly and positively related to a fresh start mindset in Denmark. In addition, consumer beliefs are significantly and positively associated with attitudes towards and intentions to buy local foods. Local food marketers can use our findings to target their communications more effectively.     

Essential oils of four Rwandese hepatoprotective herbs: Gas chromatography–mass spectrometry analysis and antioxidant activities

Following an ethnobotanical survey in Southern Rwanda for hepatoprotective remedies, four food and medicinal plants, Crassocephalum vitellinum, Guizotia scabra, Microglossa pyrifolia and Ocimum lamiifolium, were selected for pharmacological and chemical investigations aiming to validate their reported properties. The chemical compositions of essential oils obtained from leaves were investigated by GC–MS; essential oils and methanolic extracts were evaluated for antioxidant activity by 1,1-diphenyl-2-picryhydrazyl (DPPH) and linoleic acid peroxidation assays. C. vitellinum [limonene (34.8%), (E)-β-ocimene (21.8%), β-pinene (8.5%), α-pinene (6.6%), myrcene (6.3%)], G. scabra [germacrene-d (25.5%), limonene (9.7%), (E)-β-ocimene (6.6%)], M. pyrifolia [germacrene-d (58.3%)] and O. lamiifolium [sabinene (12.2%), alpha phellandrene (11.6%)] volatile oils scavenge DPPH (10%, 39%, 27%, and 11% quercetin equivalents) and inhibit linoleic acid peroxidation (13%, 23%, 20%, and 13% Trolox® equivalents). The four methanolic extracts were quite active on the lipid peroxidation model (93%, 93%, 70%, and 67% Trolox equivalents) with modest activity on DPPH (5%, 10%, 8%, and 11% quercetin equivalents). These properties most probably participate in the four plants hepatoprotective activities reported in ethnopharmacological and/or pharmacological studies.     

Comparative study on the levels of carotenoids lutein,zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance

The carotenoid levels in Indian spices of nutritional and medicinal importance were determined using high performance liquid chromatography. Lutein (L) and zeaxanthin (Z) levels (mg/100 g dry wt) in curry leaves (27.34), spearmint (18.0), green chilli (13.74), coriander leaves (9.92) and mustard seeds (1.2) were higher (2–22-fold) than mace, anise seeds, onion, fenugreek seeds and carum seeds (0.62 and 0.85) whilst their levels in cumin seeds, black pepper, green cardamom and coriander seeds were in the range of 0.32–0.47. β-Carotene (mg/100 g dry wt) was higher in coriander leaves (67.5), green chilli (9.06), curry leaves (8.95) and spearmint (7.5) than black cardamom (0.22) and coriander seeds (0.22), respectively. Neoxanthin, violaxanthin and α-carotene levels were also discussed. Spices analysed are a better source of L + Z than β-carotene (except for coriander leaves). Usage of spices as an adjuvant in food preparations also provides L + Z as antioxidants.     

An LC–ESI–MS/MS method for residues of fluoroquinolones,sulfonamides, tetracyclines and trimethoprim in feedingstuffs: validation and surveillance

ABSTRACT

An increasing concern about food safety has been observed over the years. The presence of drugs residues in food is one of the major subjects of research in food safety. Feedingstuffs can be responsible for carryover into the food chain of residues of several drugs. This paper describes the development, validation and application of a fast and simple method for analysis of 24 antibiotic residues in feedingstuffs for cattle, pigs and poultry. Analytes include compounds from different antimicrobials classes, such as sulfonamides (sulfadiazine, sulfamethazine, sulfamethoxazole, sulfaquinoxaline, sulfachlorpyridazine, sulfadoxine, sulfadimethoxine, sulfizoxazole, sulfamerazine and sulfathiazole), fluoroquinolones (ciprofloxacin, enrofloxacin, norfloxacin, danofloxacin, difloxacin, sarafloxacin, flumequine, nalidixic acid and oxolinic acid), tetracyclines (tetracycline, doxycycline, oxytetracycline and chlortetracycline) and trimethoprim. Samples were extracted with methanol:water (70:30) 0.1% formic acid, followed by clean-up steps using centrifugation, low-temperature purification (LTP) and ultracentrifugation. Instrumental analysis was performed using liquid chromatography coupled to tandem mass spectrometry. Chromatographic separation was achieved using a C18 column and a mobile phase composed of acetonitrile and water, both with 0.1% formic acid. Validation parameters such as limit of detection (LOD), limit of quantification (LOQ), selectivity, linearity, accuracy, precision, decision limit (CCα) and detection capability (CCβ) were determined and meet the adopted criteria. LOD and LOQ were set to 30 and 75 µg kg^?1, respectively. Inter-day precision were in the range from 4.0 to 11.1%, and linearity provides values of r² above 0.95 for all analytes. The optimised method was applied to the analysis of more than 1500 real samples within the period 2012–2017. Non-compliant results were discussed and classified in terms of analytes, feed types and target species. Multivariate analysis of the data was performed using principal component analysis.     

Dried Plums and Their Products: Composition and Health Effects–An Updated Review

This paper describes composition of dried plums and their products (prune juice and dried plum powder) with special attention to possibly bioactive compounds. Dried plums contain significant amounts of sorbitol, quinic acid, chlorogenic acids, vitamin K1, boron, copper, and potassium. Synergistic action of these and other compounds, which are also present in dried plums in less conspicuous amounts, may have beneficial health effects when dried plums are regularly consumed. Snacking on dried plums may increase satiety and reduce the subsequent intake of food, helping to control obesity, diabetes, and related cardiovascular diseases. Despite their sweet taste, dried plums do not cause large postprandial rise in blood glucose and insulin. Direct effects in the gastrointestinal tract include prevention of constipation and possibly colon cancer. The characteristic phenolic compounds and their metabolites may also act as antibacterial agents in both gastrointestinal and urinary tracts. The indirect salutary effects on bone turnover are supported by numerous laboratory studies with animals and cell cultures. Further investigation of phenolic compounds in dried plums, particularly of high molecular weight polymers, their metabolism and biological actions, alone and in synergy with other dried plum constituents, is necessary to elucidate the observed health effects and to indicate other benefits.     

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300, 420, and 540 s) on antioxidant compounds, and quality parameters was studied. The effects of HPP treatment were compared with those of thermal treatment (90 °C for 15, 21 s and 98 °C for 15, 21 s). Ascorbic acid retention in the orange juice–milk beverage was higher than 91% in all cases after HPP. There was a significant increase (p < 0.05) in phenolic compounds at 100 MPa/420 s, however at 400 MPa/540 s, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 420 and 540 s. Color changes increased when pressure and treatment times were higher, with the highest difference appearing at 400 MPa/540 s, but HPP had a smaller effect on total color changes than thermal processing. A 5-log reduction of Lactobacillus plantarum CECT 220 was obtained in the orange juice–milk beverage after HPP (200 MPa, 300 s), and this was compared with treatment at 90 °C (15 s), the heat treatment most effective at preserving ascorbic acid.     

Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU–China perspective

Nearly 700,000 tonnes of peanuts are consumed annually in Europe. In the last 5 years, peanuts imported from China exceeded legal European Union (EU) aflatoxin limits more than 180 times. To prevent and mitigate aflatoxin contamination, the stages of the peanut chain most vulnerable to contamination must be assessed to determine how to interrupt the movement of contaminated produce. This paper discusses effective approaches for early identification and proactive mitigation of aflatoxins in peanuts to reduce a contaminant that is an impediment to trade. We consider (i) the results of the EU Commission's Directorate-General (DG) for Health and Food Safety review, (ii) the Code of Practice for the prevention and reduction of aflatoxins in peanuts issued by Food and Agriculture Organization/World Health Organization, (iii) the results from previous EU–China efforts, and (iv) the latest state-of-the-art technology in pre- and postharvest methods as essential elements of a sustainable program for integrated disease and aflatoxin management. These include preharvest use of biocontrol, biofertilizers, improved tillage, forecasting, and risk monitoring based on analysis of big data obtained by remote sensing. At the postharvest level, we consider rapid testing methods along the supply chain, Decision Support Systems for effective silo management, and effective risk monitoring during drying, storage, and transport. Available guidance and current recommendations are provided for successful practical implementation. Food safety standards also influence stakeholder and consumer trust and confidence, so we also consider the results of multiactor stakeholder group discussions.