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Validation of a high-performance liquid chromatography analytical method for ochratoxin A quantification in cocoa
S Amézqueta1, E González-Peñas, M Murillo
1Organic and Pharmaceutical Chemistry Department, University of Navarra, E-31008 Pamplona, Spain.
Food Additives and Contaminants
|March 15, 2005
Summary
A new HPLC method accurately quantifies ochratoxin A (OTA) in cocoa beans. Many samples were contaminated, highlighting the need for crop and factory surveillance to control this mycotoxin.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Mycotoxicology
Background:
- Ochratoxin A (OTA) is a significant mycotoxin contaminant in food products.
- Cocoa beans are susceptible to OTA contamination during cultivation and processing.
- Accurate quantification methods are crucial for food safety assessments.
Purpose of the Study:
- To develop and validate a high-performance liquid chromatography (HPLC) method for quantifying OTA in cocoa beans.
- To assess the prevalence and levels of OTA contamination in commercial cocoa bean samples.
Main Methods:
- Extraction of OTA using methanol-3% sodium hydrogen carbonate solution.
- Purification of extracts using immunoaffinity columns.
- Quantitative analysis by high-performance liquid chromatography (HPLC) with fluorescence detection.
Main Results:
- The validated HPLC method demonstrated high selectivity, linearity, precision, and recovery (88.9%).
- Detection and quantification limits were 0.04 and 0.1 µg kg⁻¹, respectively.
- 63% of analyzed cocoa bean samples showed OTA contamination above the detection limit, with mean and median levels of 1.71 and 1.12 µg kg⁻¹.
Conclusions:
- The developed HPLC method is reliable for OTA determination in cocoa beans.
- Widespread OTA contamination in cocoa beans necessitates robust surveillance at crop and processing levels.
- Implementing controls is essential to minimize OTA in final cocoa-derived products.