The occurrence of aflatoxins and ochratoxin A was determined in 28 samples of Sicilian extra virgin olive oils, produced between 2002 and 2003, from traditional and biological agriculture and in 45 samples of different styles of green and black olives.The toxins were not detectable in the 54% of the oil and in the 33% of the olive samples. In the others samples the aflatoxins ranged from 6 to 40 ng/kg in the oils and from 31 to 1,518 ng/kg in the olives while the ochratoxin A ranged from 52 to 244 ng/kg in the oils and from 101 to 8,391 ng/kg in the olives. Only one oil and six olive samples contained both aflatoxin B1 and ochratoxin A.
|Number of pages||14|
|Publication status||Published - 2005|
All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering