Please use this identifier to cite or link to this item:
|Title:||A comparative review on methods of detection and quantification of mycotoxins in solid food and feed: a focus on cereals and nuts||Authors:||Dib, Alaa Abou
Assaf, Jean Claude
Khatib, Sami El
Khoury, André El
|Affiliations:||Department of Biology||Keywords:||Cereals and nuts
Solid food and feed
|Issue Date:||2023-01-31||Publisher:||Springer||Part of:||Mycotoxin Research||Start page:||1||End page:||27||Abstract:||
Many emerging factors and circumstances urge the need to develop and optimize the detection and quantification techniques of mycotoxins in solid food and feed. The diversity of mycotoxins, which have different properties and affinities, makes the standardization of the analytical procedures and the adoption of a single protocol that covers the attributes of all mycotoxins a tedious or even an impossible mission. Several modifications and improvements have been undergone in order to optimize the performance of these methods including the extraction solvents, the extraction methods, the clean-up procedures, and the analytical techniques. The techniques range from the rapid screening methods, which lack sensitivity and specificity such as TLC, to a spectrum of more advanced protocols, namely, ELISA, HPLC, and GC-MS and LC-MS/MS. This review aims at assessing the current studies related to these analytical techniques of mycotoxins in solid food and feed. It discusses and evaluates, through a critical approach, various sample treatment techniques, and provides an in-depth examination of different mycotoxin detection methods. Furthermore, it includes a comparison of their actual accuracy and a thorough analysis of the observed benefits and drawbacks.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/6956||ISSN:||01787888||DOI:||10.1007/s12550-023-00501-6||Open URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Biology|
Show full item record
checked on Nov 29, 2023
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.