Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
MARIUTTI, Lilian Regina Barros y SOARES, Lucia Maria Valente. Survey of aflatoxins in tomato products. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp. 431-434. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612009000200031.
Tomatoes are highly susceptible to fungi contamination in the field, during transportation, processing, and storage. Aspergillus flavus and Aspergillus parasiticus have been isolated from tomatoes and tomato products, and both fungi species can produce aflatoxin, mycotoxin with hepatotoxic, carcinogenic, teratogenic, and mutagenic effects on all animal species tested so far. In order to verify a possible aflatoxin contamination of tomato products commercialized in Brazil, 63 samples of tomato products (pulp, paste, purée, ketchup, dehydrated tomatoes, and dried tomatoes preserved in oil) produced in 5 Brazilian states and 1 imported sample (ketchup), totalizing 29 brands, were analyzed by thin layer chromatography. The analytical method showed an average recovery of 86% for all aflatoxins at two spiking levels. The limits of detection for the aflatoxins B1, B2, G1, and G2 varied with the type of the product ranging from 2 to 7 µg/kg. Aflatoxins were not detected in any evaluated sample indicating that they did not pose a risk to human health since there was no invasion of raw materials by toxigenic fungi or no conditions for toxin production.
Palabras llave : mycotoxins; aflatoxins; tomato products.