New Method to Detect Mycotoxins in Olive Oil
Researchers from the University of AlmerÃa in Spain have develÂoped a low-cost method using liqÂuid chroÂmatogÂraÂphy to detect mycoÂtoxÂins in ediÂble oils, includÂing olive oil, which can have negÂaÂtive impacts on human health. This study proÂvides valuÂable data for food safety orgaÂniÂzaÂtions to deterÂmine safe levÂels of mycoÂtoxÂins in ediÂble oils, leadÂing to potenÂtial future regÂuÂlaÂtions on toxin levÂels in these prodÂucts.
Researchers from the University of AlmerÃa, in Spain, have found a quick, easy and low-cost anaÂlytÂiÂcal method, which helps to detect toxic subÂstances that are creÂated by microorÂganÂisms in ediÂble vegÂetable oils.
The anaÂlytÂiÂcal method employs ultra-high-perÂforÂmance liqÂuid chroÂmatogÂraÂphy-tanÂdem mass specÂtromÂeÂtry to idenÂtify mycoÂtoxÂins in the oils and is based on a QuEChERS proÂceÂdure (quick, easy, cheap, effecÂtive, rugged and safe).
Mycotoxins are natÂural subÂstances proÂduced by some fungi species and are found in crops, includÂing olives. When conÂsumed, they can have negÂaÂtive impacts on human health, includÂing halÂluÂciÂnaÂtions and severe immune probÂlems. For this reaÂson, the maxÂiÂmum amounts of mycoÂtoxÂins that are tolÂerÂated in foods tends to be low.
As a result of the study, which anaÂlyzed olive oil for the first time, food safety orgaÂniÂzaÂtions now have data that helps to deterÂmine the maxÂiÂmum amount of toxÂins and microorÂganÂisms that can safely be conÂsumed in olive oil.
These results will allow health authorÂiÂties to develop regÂuÂlaÂtions regardÂing the level of mycoÂtoxÂins perÂmitÂted in ediÂble oils going forÂward.
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