Seasoning powders are widely used to enhance food flavour but can be contaminated with aflatoxins, toxic compounds that pose health risks. This study developed and validated a rapid, sensitive method for detecting AFB1, AFB2, AFG1 and AFG2 in seasoning powders. The technique involved dispersive liquid-liquid microextraction (DLLME) with chloroform and acetonitrile, followed by HPLC-MS/MS analysis. Key extraction factors were optimised using Response Surface Methodology (RSM) based on a Box-Behnken Design (BBD) to ensure robustness in this complex matrix. The optimal conditions were determined to be 200 μL chloroform, 2 mL acetonitrile, and 5% salt. The method showed excellent linearity (R² > 0.99), low detection limits (0.125-0.5 ng g^-1), and good recovery (94-115%). It was applied to 21 commercial samples from Penang, Malaysia, and aflatoxins were detected in 4 samples-all below regulatory limits. This validated method is effective for routine aflatoxin monitoring in complex food matrices, helping ensure food safety.

2025-12-01·FOOD CHEMISTRY

Effect of atmospheric pressure cold plasma on aflatoxins in mixed nuts: A comparative study using natural and spiked samples

Article

作者: Palabiyik, Ibrahim ; Dinç, Mithat ; Gunes, Recep ; Taşan, Murat ; Akbulut, Muhammed Talha

In the present study, the effectiveness of atmospheric pressure cold plasma (APCP) in reducing aflatoxins (AFB₁, AFB₂, AFG₁, and AFG₂) and total aflatoxin in naturally contaminated and spiked mixed nuts as well as in standard toxin solutions was investigated. According to the results, after 16 min of APCP treatment, AFB₁ levels decreased by 24.6 % in naturally contaminated nuts and by 88.4 % in spiked samples, while an 80.9 % reduction was observed in standard toxin solutions after just 2 min. The total aflatoxin levels decreased by 22.7 % in naturally contaminated samples within 16 min, while this rate was 72.6 % in spiked samples. Considering the standard toxin solution, a rapid 76.3 % decrease was observed in total aflatoxin level in just 2 min. While APCP slightly affected moisture, free fatty acid, and peroxide values, other quality parameters remained stable. These results demonstrate that mycotoxin form and food matrix significantly influence detoxification efficiency.

2025-12-01·FOOD CHEMISTRY

Innovative hierarchical porous covalent organic frameworks for enrichment and purification of aflatoxins

Article

作者: Zhang, Qing ; Huang, Jiahao ; Wu, Chunlai ; Peng, Chuanyun ; Zhang, Shaowen ; Zhao, Xiaojie

For trace content of aflatoxins determination in maize, it is important to exploit an effective adsorbent for sample extraction and purification. A hierarchical porous covalent organic framework (HPCOF) was synthesized using a solvothermal method. The HPCOF had a pore size distribution of 1.7 to 33.2 nm, which could offer molecular interaction sites between HPCOFs and aflatoxins. The extraction capacities was observed from 124 to 184 μg·g^-1. Utilizing as adsorbent, a new determination for aflatoxins including AFB1, AFB2, AFG1, and AFG2 in maize was established coupled with high-performance liquid chromatography-fluorescence detector (HPLC-FLD). The linear range was 0.1-50 ng·g^-1. The limits of detection (LODs) were 0.033-0.16 ng·g^-1 (with RSDs 2.4-8.5 %, n = 5). The developed analysis method was successfully used for detect trace aflatoxins in maize with the recoveries ranged from 81.5 to 111.6 %.

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