000126769 001__ 126769
000126769 005__ 20241125101138.0
000126769 0247_ $$2doi$$a10.3390/toxins15070449
000126769 0248_ $$2sideral$$a134130
000126769 037__ $$aART-2023-134130
000126769 041__ $$aeng
000126769 100__ $$aBelasli, Azem
000126769 245__ $$aOccurrence and exposure assessment of major mycotoxins in foodstuffs from Algeria
000126769 260__ $$c2023
000126769 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126769 5203_ $$aCereal-based products, nuts and dried fruits are staple foods for the Algerian population. However, these foodstuffs may be sources of harmful mycotoxins, with negative impacts on human health. The purpose of this study was to investigate the occurrences and levels of aflatoxins (B1, B2, G1 and G2), ochratoxin A (OTA), deoxynivalenol (DON) and zearalenone (ZEA) in 198 samples of nuts, dried fruits and cereal products commercialized in Algeria, as well as to calculate the estimated daily intakes (EDIs). Aflatoxins were found in 26.2% of the nut samples (in peanuts and almonds, but not in walnuts), 38.7% of the dried fruit samples (in dried figs, dates and bradj pastries) and 47.9% of the cereal-based products (in rechta noodles and metlou bread, but not in couscous), with mean concentrations ranging from 0.03 to 0.49 μg/kg. OTA occurred in 16.9% of the cereal-based samples, averaging 0.15 μg/kg, but it was not detected in nuts or dried fruits. The incidence of DON in the cereal-based products was 85.9% on average, with a mean concentration from 90 to 123 μg/kg. ZEA mycotoxin was not detected in any samples. Four peanut samples exceeded the EU maximum level for aflatoxin B1 set at 2 μg/kg, while three of them surpassed the maximum level for the sum of aflatoxins (4 μg/kg). Traditional foods such as bradj, rechta and metlou were significant sources of aflatoxins, with MOE (margin of exposure) values ranging from 648 to 9333, indicating a potential risk for the Algerian population.
000126769 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2019-106877RA-I00
000126769 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126769 590__ $$a3.9$$b2023
000126769 592__ $$a0.882$$b2023
000126769 591__ $$aTOXICOLOGY$$b23 / 106 = 0.217$$c2023$$dQ1$$eT1
000126769 593__ $$aToxicology$$c2023$$dQ1
000126769 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b53 / 173 = 0.306$$c2023$$dQ2$$eT1
000126769 593__ $$aHealth, Toxicology and Mutagenesis$$c2023$$dQ1
000126769 594__ $$a7.5$$b2023
000126769 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126769 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000126769 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000126769 700__ $$aDjenane, Djamel
000126769 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000126769 773__ $$g15, 7 (2023), 449 [16 pp.]$$pToxins$$tToxins$$x2072-6651
000126769 8564_ $$s1668298$$uhttps://zaguan.unizar.es/record/126769/files/texto_completo.pdf$$yVersión publicada
000126769 8564_ $$s2628320$$uhttps://zaguan.unizar.es/record/126769/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126769 909CO $$ooai:zaguan.unizar.es:126769$$particulos$$pdriver
000126769 951__ $$a2024-11-22-12:01:36
000126769 980__ $$aARTICLE