000170184 001__ 170184
000170184 005__ 20260407115449.0
000170184 0247_ $$2doi$$a10.1016/j.fct.2026.116010
000170184 0248_ $$2sideral$$a148752
000170184 037__ $$aART-2026-148752
000170184 041__ $$aeng
000170184 100__ $$aConcellón, Mario$$uUniversidad de Zaragoza
000170184 245__ $$aOccurrence and exposure assessment of aflatoxins in cocoa-derived products marketed in Spain
000170184 260__ $$c2026
000170184 5060_ $$aAccess copy available to the general public$$fUnrestricted
000170184 5203_ $$aAflatoxins (AFs) are potent carcinogenic mycotoxins of global concern, particularly in widely consumed cocoaderived products. This study evaluated AFB1, AFB2, AFG1, and AFG2 in 394 samples (109 cocoa powder, 160 dark, and 125 milk chocolate bars) sold in Spain using a validated HPLC-FLD method. The method showed recoveries of 79.6–102.4%, with limits of detection (LOD) and quantification (LOQ) of 0.01–0.04 μg/kg and 0.03–0.12 μg/kg, respectively. AFs were detected in 51.4% of cocoa powder and 28.8% of chocolate bars. Dark chocolate had higher positivity (39.4%) than milk chocolate (15.2%). AFB1 was the most prevalent toxin, found in 43.1% of cocoa powder (mean 0.30 μg/kg). The highest AFB1 and AFG1 concentrations were in cocoa powder (up to 3.0 μg/kg and 3.3 μg/kg, respectively). A strong positive correlation was found between cocoa solids content and AF levels in cocoa powder. Risk assessment via the Margin of Exposure (MOE) showed potential health concerns for adolescents, children, and toddlers from average consumption of cocoa powder (MOE <10,000). Under high intake scenarios, all age groups showed concern. Although chocolate is a minor source, exposure in vulnerable high-consumers supports the need for continued monitoring and refinement of risk assessment at the European level.
000170184 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2019-106877RA-I00
000170184 540__ $$9info:eu-repo/semantics/embargoedAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000170184 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000170184 700__ $$aSalas, Guillermo
000170184 700__ $$0(orcid)0000-0002-1961-8551$$aLorán, Susana$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0002-4985-298X$$aJuan, Teresa$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, Juan José$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe, Cristina$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0001-7195-3640$$aHerrera, Antonio$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000170184 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000170184 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000170184 773__ $$g212, [10 pp.] (2026), 116010$$pFood chem. toxicol.$$tFOOD AND CHEMICAL TOXICOLOGY$$x0278-6915
000170184 8564_ $$s2265960$$uhttps://zaguan.unizar.es/record/170184/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2027-02-13
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000170184 909CO $$ooai:zaguan.unizar.es:170184$$particulos$$pdriver
000170184 951__ $$a2026-03-26-14:31:14
000170184 980__ $$aARTICLE