Examinando por Materia "Ochratoxins"

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    Evaluación del nivel de ocratoxina A en las fases de post cosecha de Theobroma cacao L. “cacao trinitario” y chocolates artesanales en el distrito de Pisana – San Martin, 2018
    (Universidad Privada Norbert Wiener, 2022-02-01) Ariza Aguayo, Abigail Janet; Laupa Lukaña, Edith Esperanza; Chávez Flores, Juana Elvira
    Ochratoxin A is a nephrotoxic and carcinogenic mycotoxin capable of causing harmful effects to humans and animals, and it is found in many foods, including cocoa and its derivatives. The objective of this study was to determine and quantify the levels of ochratoxin A in Theobroma cacao L. in its post-harvest stages and in artisanal chocolates from the district of Pisana, San Martin. The methodology involved an extraction process using immunoaffinity columns and quantification by High-Performance Liquid Chromatography (HPLC). The cacao and artisanal chocolate samples were collected in the Pisana district of the San Martin department in 2018. Detection was performed by fluorescence, at an excitation wavelength of 333 nm and an emission wavelength of 460 nm. The results from the stored cacao samples showed values of 0.938 and 0.935 ppb of ochratoxin A for injection 1 and injection 2, respectively. We concluded that the values from the cacao samples did not exceed the detection limit of 0.798 µg/kg and that both injections did not surpass the limits permitted by international legislation. This study highlights the importance of the traceability of potentially harmful compounds in the production chain of high-demand foods, both nationally and internationally, to ensure their quality.