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Ismail AM, Raza MH, Zahra N, Ahmad R, Sajjad Y, Khan SA. Aflatoxins in Wheat Grains: Detection and Detoxification through Chemical, Physical, and Biological Means. Life (Basel) 2024; 14:535. [PMID: 38672805 PMCID: PMC11050897 DOI: 10.3390/life14040535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/18/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024] Open
Abstract
Wheat (Triticum aestivum L.) is an essential food crop in terms of consumption as well as production. Aflatoxin exposure has a widespread public health impact in economically developing nations, so there is a need to establish preventive techniques for these high-risk populations. Pre-harvest and post-harvest practices are the two strategies used to control aflatoxin contamination, which include the use of genetically modified crops that show resistance against Aspergillus infection, the use of pesticides, changing the planting and harvesting time of crops, and physical, chemical, and biological methods. In this research, aflatoxin detection and quantification were performed in different wheat varieties to determine quantitative differences in comparison to the European Commission's limit of 4 ppb aflatoxins in wheat. TLC for qualitative and the ELISA kit method for quantitative analysis of aflatoxins were used. Out of 56 samples, 35 were found contaminated with aflatoxins, while the remaining 21 samples did not show any presence of aflatoxins. Out of the 35 contaminated samples, 20 samples showed aflatoxin contamination within the permissible limit, while the remaining 15 samples showed aflatoxin concentration beyond the permissible level, ranging from 0.49 to 20.56 ppb. After quantification, the nine highly contaminated wheat samples were detoxified using physical, chemical, and biological methods. The efficiency of these methods was assessed, and they showed a significant reduction in aflatoxins of 53-72%, 79-88%, and 80-88%, respectively. In conclusion, the difference in aflatoxin concentration in different wheat varieties could be due to genetic variations. Furthermore, biological treatment could be the method of choice for detoxification of aflatoxins in wheat as it greatly reduced the aflatoxin concentration with no harmful effect on the quality of the grains.
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Affiliation(s)
- Ahmed Mahmoud Ismail
- Department of Arid Land Agriculture, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Pests and Plant Diseases Unit, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Vegetable Diseases Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Muhammad Hassan Raza
- Department of Biotechnology, COMSATS University Islamabad-Abbottabad Campus, Abbottabad 22060, Pakistan; (M.H.R.); (R.A.); (Y.S.)
- Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozepur Road, Lahore 54600, Pakistan;
| | - Naseem Zahra
- Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozepur Road, Lahore 54600, Pakistan;
| | - Rafiq Ahmad
- Department of Biotechnology, COMSATS University Islamabad-Abbottabad Campus, Abbottabad 22060, Pakistan; (M.H.R.); (R.A.); (Y.S.)
| | - Yasar Sajjad
- Department of Biotechnology, COMSATS University Islamabad-Abbottabad Campus, Abbottabad 22060, Pakistan; (M.H.R.); (R.A.); (Y.S.)
| | - Sabaz Ali Khan
- Department of Biotechnology, COMSATS University Islamabad-Abbottabad Campus, Abbottabad 22060, Pakistan; (M.H.R.); (R.A.); (Y.S.)
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Ji J, Wang D, Wang Y, Hou J. Relevant mycotoxins in oil crops, vegetable oils, de-oiled cake and meals: Occurrence, control, and recent advances in elimination. Mycotoxin Res 2024; 40:45-70. [PMID: 38133731 DOI: 10.1007/s12550-023-00512-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
Mycotoxins in agricultural commodities have always been a concern due to their negative impacts on human and livestock health. Issues associated with quality control, hot and humid climate, improper storage, and inappropriate production can support the development of fungus, causing oil crops to suffer from mycotoxin contamination, which in turn migrates to the resulting oil, de-oiled cake and meals during the oil processing. Related research which supports the development of multi-mycotoxin prevention programs has resulted in satisfactory mitigation effects, mainly in the pre-harvest stage. Nevertheless, preventive actions are unlikely to avoid the occurrence of mycotoxins completely, so removal strategies may still be necessary to protect consumers. Elimination of mycotoxin has been achieved broadly through the physical, biological, or chemical course. In view of the steadily increasing volume of scientific literature regarding mycotoxins, there is a need for ongoing integrated knowledge systems. This work revisited the knowledge of mycotoxins affecting oilseeds, food oils, cake, and meals, focusing more on their varieties, toxicity, and preventive strategies, including the methods adopted in the decontamination, which supplement the available information.
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Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China.
| | - Dan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Yan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
| | - Jie Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China
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3
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Multi-mycotoxin detection and human exposure risk assessment in medicinal foods. Food Res Int 2023; 164:112456. [PMID: 36738010 DOI: 10.1016/j.foodres.2023.112456] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 11/27/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
Mycotoxin contamination in medicinal foods has attracted increasing global attention. In this study, a simple and sensitive ultrasonication assisted one-step extraction based ultra-fast liquid chromatography-tandem mass spectrometry (UFLC-MS/MS) method was developed for simultaneous detection of multi-mycotoxins in five kinds of medicinal foods rich in starch. Under optimal conditions, the developed technique displayed excellent analytical performances. Limits of detection and quantitation for the six mycotoxins were 0.04-0.25 ng/mL and 0.10-0.67 ng/mL, respectively. Average recoveries at three fortified levels ranged from 75.33 % to 118.0 %. Real-world application in 103 batches of medicinal foods displayed that 58 samples were positive with one or more mycotoxins at an occurrence rate of 56.31 % (58/103). Coix seed gave the highest positive rate of 96.15 %, followed by Lily (90 %), Chinese yam (50 %), Lotus seed (34.04 %) and Malt (30 %). Zearalenone had the highest positive rate of 28.16 % with contents in 5 Coix seeds exceeding the maximum residue limit (MRL), followed by aflatoxin B1 of 27.18 % (28/103) with contents in 7 Coix seed and 10 Lotus seeds over its MRL, and ochratoxin A (OTA) of 11.65 % with contents in 1 Lotus seed and 5 Lily samples greater than its MRL. Exposure risk assessment indicated that Coix seed and Lotus seeds that were susceptible to aflatoxins posed great threats to human health. Long-term consumption of Lily that was easily contaminated with OTA were also harmful. This work provides a robust platform for multi-mycotoxin monitoring in medicinal foods to protect the consumers from potential health risks.
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Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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5
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Sadeghi E, Solaimanimehr S, Mirzazadeh M, Jamshidpoor S. The effect of gamma irradiation, microwaves, and roasting on aflatoxin levels in pistachio kernels. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pistachio is the second largest non-oil export in Iran. The most important problem in pistachio export is its contamination with aflatoxin. Therefore, this study aimed to evaluate the effects of several physical and chemical methods on the qualitative, qualitative and sensory properties of pistachios from Iran as well as the associated residual aflatoxin levels. This study investigated the effects of roasting (temperature 120 °C for 20 and 40 min), gamma radiation (2.5 and 5 KGy), and microwave (1 and 2 min) methods on pistachios and their qualitative characteristics, including moisture, colour, and sensory properties. In addition, aflatoxin B1 and total aflatoxins were artificially added to pistachios to determine the level of aflatoxin remaining after chemical and physical methods. The results showed that the lowest residual level of aflatoxin B1 was related to combined microwave and irradiation methods. Further, the combined methods showed the lowest total aflatoxins residue so the lowest total aflatoxins residue after chemical contamination of 8 μg/kg aflatoxin was related to the combined methods of 5 KGy irradiations with 2 min of the microwave. In addition, the microwaved and irradiated samples did not differ significantly from the control samples in terms of sensory characteristics (P<0.05). It can be concluded that these methods can be successfully applied without adversely affecting the characteristics of pistachios. Considering the position of pistachios in domestic and global markets, these processes can be used to reduce aflatoxins, improve the quality of pistachios, and increase export.
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Affiliation(s)
- E. Sadeghi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, 6715768199 Kermanshah, Iran
| | - S. Solaimanimehr
- Food and Drug Administration (FDA), Kermanshah University of Medical Sciences, 6714853649 Kermanshah, Iran
| | - M. Mirzazadeh
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - S. Jamshidpoor
- Food and Drug Administration (FDA), Kermanshah University of Medical Sciences, Kermanshah, Iran
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6
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Kaur G, Sidhu GK, Kaur P, Kaur A. Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. J Texture Stud 2022; 53:908-922. [PMID: 36053754 DOI: 10.1111/jtxs.12713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 06/28/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, structural, textural components, and aflatoxins in groundnut kernels. Samples were subjected to three treatments namely, dry roasting (R): 166°C for 7 min; gaseous ozone treatment (O): 6 mg/L for 30 min; combined ozonation-roasting (OR): gaseous ozonation at 6 mg/L for 30 min followed by dry roasting at 166°C for 7 min. The ozonated-roasted samples had the lowest moisture content (3.45%), the highest total phenolic content (4.18 mg gallic acid equivalents/100 g), and antioxidants capacity (69.59%). The treatments did not induce significant changes in color of kernels (p < .05). Scanning electron microscopy indicated cracking of granules in roasted and swelling in ozonated kernels whereas more uniform orientation of granules was observed in ozonated-roasted kernels. Roasted and ozonated kernels indicated a significant reduction of fracturability force to 54.60 and 14.11%, respectively, whereas ozonated-roasted samples demonstrated a nonsignificant increase (4.37%). An increase in wave number of ozonated samples to 3,289.37 cm-1 in Fourier transform infrared (FTIR) spectrum (FTIR) indicated stretching in OH groups. FTIR spectrum of ozonated-roasted kernels suggested the formation of a new compound with CC and CC groups. The major aflatoxin B1 was reduced to maximum, that is, 100% in ozonated-roasted kernels followed by ozonated (80.95%) and roasted (57.14%) samples. The findings indicate that the ozonation-roasting treatment had a prominent role in the enhancement of functional compounds, structural and textural attributes along with the considerable reduction in aflatoxin content.
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Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Amarjit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Tahir MA, Abbas A, Muneeb M, Bilal RM, Hussain K, Abdel-Moneim AME, Farag MR, Dhama K, Elnesr SS, Alagawany M. Ochratoxicosis in poultry: occurrence, environmental factors, pathological alterations and amelioration strategies. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2090887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Muhammad A. Tahir
- Department of Pathobiology, Bahauddin Zakariya University, Multan, Pakistan
| | - Asghar Abbas
- Department of Veterinary and Animal Sciences, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
| | - Muhammad Muneeb
- Department of Pathology, University of Agriculture, Faisalabad, Pakistan
| | - Rana M. Bilal
- Department of Animal Nutrition, Faculty of Veterinary and Animal Sciences, Islamia University, Bahawalpur, Pakistan
| | - Kashif Hussain
- Department of Veterinary and Animal Sciences, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
| | | | - Mayada R. Farag
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, India
| | - Shaaban S. Elnesr
- Poultry Production Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Mahmoud Alagawany
- Poultry Department, Agriculture Faculty, Zagazig University, Zagazig, Egypt
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8
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Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02844-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Lin CM, Patel AK, Chiu YC, Hou CY, Kuo CH, Dong CD, Chen HL. The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Shen MH, Singh RK. Effective UV wavelength range for increasing aflatoxins reduction and decreasing oil deterioration in contaminated peanuts. Food Res Int 2022; 154:111016. [DOI: 10.1016/j.foodres.2022.111016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 12/25/2022]
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12
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Wang H, Wang L, Wang L, Li Y, Li Z. Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Lijuan Wang
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Libo Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan 471023 China
| | - Yang Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
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Yang B, Li L, Geng H, Wang G, Zhang C, Yang S, Zhao Y, Xing F, Liu Y. Detoxification of aflatoxin B1 by H2SO3 during maize wet processing, and toxicity assessment of the transformation product of aflatoxin B1. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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16
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Shen MH, Singh RK. Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination - A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110986] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties. Antioxidants (Basel) 2021; 10:antiox10040548. [PMID: 33916079 PMCID: PMC8065409 DOI: 10.3390/antiox10040548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 11/17/2022] Open
Abstract
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10-2 ± 4.68 × 10-3 and 1.21 × 10-1 ± 2.31 × 10-2 h-1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation.
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Emadi A, Jayedi A, Mirmohammadkhani M, Abdolshahi A. Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis. Crit Rev Food Sci Nutr 2021; 62:5056-5066. [PMID: 33543987 DOI: 10.1080/10408398.2021.1881436] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes. A systematic search was performed in PubMed, Scopus, and ISI Web of Science on 6 April 2020 to find interventional studies assessing the effects of roasting, fumigation, and irradiation methods on total and individual aflatoxins concentration in nuts. Study-specific results were pooled by using a random-effects model. A total of 19 trials were included in the analyses. In most studies, the influence of method on aflatoxin reduction was assessed on peanuts. The results showed that the roasting method significantly reduced aflatoxin B1, B2, G1, and G2 concentrations by 46.91%, 30.66%, 40.88%, and 26.19%, respectively. Such results for the fumigation method were 20.88% and 22.56% for aflatoxin B1 and aflatoxin total, respectively. There was a 58.60% reduction in aflatoxin B1 and a 74.97% reduction in aflatoxin total concentrations in nuts following the irradiation method. The findings indicated that the evaluated processes could be influential for reducing aflatoxin levels in nuts.
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Affiliation(s)
- Alireza Emadi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran.,Deputy of Research and Technology, Semnan University of Medical Sciences, Semnan, Iran
| | - Ahmad Jayedi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Majid Mirmohammadkhani
- Social Determinants of Health Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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Ji J, Liu Y, Wang D. Comparison of de-skin pretreatment and oil extraction on aflatoxins, phthalate esters, and polycyclic aromatic hydrocarbons in peanut oil. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mahoney NE, Cheng LW, Palumbo JD. Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds. J Food Prot 2020; 83:2187-2192. [PMID: 32692817 DOI: 10.4315/jfp-20-218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Accepted: 07/19/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Blanching of almonds was examined for reducing the aflatoxin content of contaminated nuts. Almonds with intact pellicles were spiked with aflatoxin B1 (AFB1) and blanched at 85°C. Following blanching, almond kernels and pellicles contained 20 and 19% of the spiked AFB1, respectively. The blanching water contained an additional 41% of the spiked AFB1. In a separate study, postblanching water was spiked with AFB1 and used for subsequent blanching of uncontaminated almonds. The resulting blanched kernels acquired 3.3% of the AFB1 from the spiked water, demonstrating a low level of cross-contamination from reused contaminated blanching water. The effect of the blanching temperature on partitioning of AFB1 from almonds to blanching water was significant at a 20-ppb spiking level, but not at 100 ppb. AFB1 levels that were unaccounted for in the mass balance of blanching components were presumed to be lost due to binding to water-solubilized almond components and were independent of pH and blanching time. Blanching reduced total aflatoxins in naturally contaminated almonds by 13 to 76%, depending on almond quality, as well as blanching time and temperature. These results indicate that the association between almond components and aflatoxin generated through mold contamination is more complex than in spiking experiments. HIGHLIGHTS
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Affiliation(s)
- Noreen E Mahoney
- Foodborne Toxin Detection and Prevention Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710, USA
| | - Luisa W Cheng
- Foodborne Toxin Detection and Prevention Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710, USA
| | - Jeffrey D Palumbo
- Foodborne Toxin Detection and Prevention Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710, USA
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21
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Roohi R, Hashemi SMB, Mousavi Khaneghah A. Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14689] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Reza Roohi
- Faculty of Engineering, Department of Mechanical Engineering Fasa University Fasa Iran
| | | | - Amin Mousavi Khaneghah
- Faculty of Food Engineering, Department of Food Science University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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22
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Facile, one-pot biosynthesis and characterization of iron, copper and silver nanoparticles using Syzygium cumini leaf extract: As an effective antimicrobial and aflatoxin B1 adsorption agents. PLoS One 2020; 15:e0234964. [PMID: 32614844 PMCID: PMC7331986 DOI: 10.1371/journal.pone.0234964] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 06/06/2020] [Indexed: 12/28/2022] Open
Abstract
In this study, a facile, ecological and economical green method is described for the fabrication of iron (Fe), copper (Cu) and silver (Ag) nanoparticles (NPs) from the extract of Syzygium cumini leaves. The obtained metal NPs were categorized using UV/Vis, SEM, TEM, FTIR and EDX-ray spectroscopy techniques. The Fe-, Cu- and Ag-NPs were crystalline, spherical and size ranged from 40−52, 28−35 and 11−19 nm, respectively. The Ag-NPs showed excellent antimicrobial activities against methicillin- and vancomycin-resistance Staphylococcus aureus bacterial strains and Aspergillus flavus and A. parasiticus fungal species. Furthermore, the aflatoxins (AFs) production was also significantly inhibited when compared with the Fe- and Cu-NPs. In contrast, the adsorption results of NPs with aflatoxin B1 (AFB1) were observed as following order Fe->Cu->Ag-NPs. The Langmuir isotherm model well described the equilibrium data by the sorption capacity of Fe-NPs (105.3 ng mg-1), Cu-NPs (88.5 ng mg-1) and Ag-NPs (81.7 ng mg-1). The adsorption was found feasible, endothermic and follow the pseudo-second order kinetic model as revealed by the thermodynamic and kinetic studies. The present findings suggests that the green synthesis of metal NPs is a simple, sustainable, non-toxic, economical and energy-effective as compared to the others conventional approaches. In addition, synthesized metal NPs might be a promising AFs adsorbent for the detoxification of AFB1 in human and animal food/feed.
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Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, Grasl‐Kraupp B, Hogstrand C, Hoogenboom L(R, Leblanc J, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Marko D, Oswald IP, Piersma A, Routledge M, Schlatter J, Baert K, Gergelova P, Wallace H. Risk assessment of aflatoxins in food. EFSA J 2020; 18:e06040. [PMID: 32874256 PMCID: PMC7447885 DOI: 10.2903/j.efsa.2020.6040] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
EFSA was asked to deliver a scientific opinion on the risks to public health related to the presence of aflatoxins in food. The risk assessment was confined to aflatoxin B1 (AFB1), AFB2, AFG1, AFG2 and AFM1. More than 200,000 analytical results on the occurrence of aflatoxins were used in the evaluation. Grains and grain-based products made the largest contribution to the mean chronic dietary exposure to AFB1 in all age classes, while 'liquid milk' and 'fermented milk products' were the main contributors to the AFM1 mean exposure. Aflatoxins are genotoxic and AFB1 can cause hepatocellular carcinomas (HCCs) in humans. The CONTAM Panel selected a benchmark dose lower confidence limit (BMDL) for a benchmark response of 10% of 0.4 μg/kg body weight (bw) per day for the incidence of HCC in male rats following AFB1 exposure to be used in a margin of exposure (MOE) approach. The calculation of a BMDL from the human data was not appropriate; instead, the cancer potencies estimated by the Joint FAO/WHO Expert Committee on Food Additives in 2016 were used. For AFM1, a potency factor of 0.1 relative to AFB1 was used. For AFG1, AFB2 and AFG2, the in vivo data are not sufficient to derive potency factors and equal potency to AFB1 was assumed as in previous assessments. MOE values for AFB1 exposure ranged from 5,000 to 29 and for AFM1 from 100,000 to 508. The calculated MOEs are below 10,000 for AFB1 and also for AFM1 where some surveys, particularly for the younger age groups, have an MOE below 10,000. This raises a health concern. The estimated cancer risks in humans following exposure to AFB1 and AFM1 are in-line with the conclusion drawn from the MOEs. The conclusions also apply to the combined exposure to all five aflatoxins.
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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa. Antioxidants (Basel) 2020; 9:antiox9020146. [PMID: 32050504 PMCID: PMC7070796 DOI: 10.3390/antiox9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 12/25/2022] Open
Abstract
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant (k) and activation energy (Ea) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.
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Yang L, Song X, Zhou X, Zhou Y, Zhou Y, Gong D, Luo H, Deng Y, Yang D, Chen L. Residual behavior and risk assessment of butralin in peanut fields. ENVIRONMENTAL MONITORING AND ASSESSMENT 2019; 192:62. [PMID: 31865452 DOI: 10.1007/s10661-019-8013-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Accepted: 12/03/2019] [Indexed: 05/27/2023]
Abstract
Butralin is widely used to control single-leaf weeds and some dicotyledons. The application of butralin in the environment may cause residue beyond regulation criteria and residual toxicity. Therefore, it is important to detect and supervise the dissipation behavior of butralin in edible raw food and in the environment. The aim of this study was to monitor butralin in peanuts and soil under farmland conditions and examine the likely dietary risk assessment of butralin for Chinese people on the basis of residual concentrations. A method for the analysis of butralin residue and its dissipation in peanut plants and soil under field conditions was investigated. The results show that an analytical method for the quantization of butralin in peanuts and soil utilizing gas chromatography with electron capture detection (GC-ECD) was developed. Standard recovery experiments using three different butralin spiking levels of 0.01, 0.1, and 1.0 mg kg-1 in different samples (i.e., peanut kernels, shell, seedling, stalk, and soil) were conducted. The recoveries of butralin from all matrices ranged from 86 to 108% with relative standard deviations from 3 to 6% (n = 5). The limit of quantification (LOQ) of the method was 0.01 mg kg-1. After storage at - 20 °C for 365 days, the degradation rate of residues of butralin in peanut kernels was less than 30%, which met the storage stability test criteria for pesticide residues in stored commodities of plant origin. The dissipation half-lives of butralin ranged from 4.2 to 6.6 days and 4.6 to 6.6 days in peanut seedlings and soil, respectively, in farmland ecosystems. At the normal harvest time, the final residue concentrations of butralin in peanuts and soil were all below the LOQ. The final total risk quotient (RQ) values were much lower than RQ = 100%, which indicated that the long-run fitness risk associated with butralin residue in different groups of registered crops is correspondingly low for people in China. The current research results could offer guidance for the rational use of butralin and provide data support for the building of maximum residue limits (MRLs) in China.
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Affiliation(s)
- Lihua Yang
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
| | - Xiangxiang Song
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
| | - Xuguo Zhou
- Department of Entomology, University of Kentucky, Lexington, KY, 40546, USA
| | - Yuzhou Zhou
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
| | - Yaoyu Zhou
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China.
| | - Daoxin Gong
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China.
| | - Haifeng Luo
- College of Engineering, Hunan Agricultural University, Changsha, 410128, China.
| | - Yaocheng Deng
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
| | - Danxin Yang
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
| | - Ling Chen
- College of Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
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Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4371206] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degrade a wide range of chemical carcinogens. In the present study, aqueous extracts of judiciously selected natural dietary spices were evaluated for their ability to degrade aflatoxin B1 (AFB1). A total of 9 spices including garlic (Allium sativum), ginger (Zingiber officinale), black cumin (Nigella sativum), clove (Syzygium aromaticum), sacred basil (Ocimum basilicum), lemon grass (Cymbopogon citratusL. (DC)Stapf)), thyme (Thymus schimperi), fenugreek (Trigonella foenum-graecum), and lemon traditionally used by the Ethiopian Community for food flavoring and preservation were considered. Aflatoxin degradation efficacy of the spice extracts was studied through determination of the toxin in extract-treated and nontreated samples using LC-MS/MS. The degradation was characterized by electrochemical methods based on the characteristic oxidation peak of phenolic hydroxyl resulting from the degradation of the toxin after treatment with the extracts. Of the various spices, garlic showed the highest 35.8% (30 min) to 61.7% (1 hr) in spiked and 46.7% (30 min) to 68.3% (1 hr) and real-sample (contaminated maize) treatment reduction followed by lemon 34.2% (30 min) to 56.0% (1 hr) in spiked and 41.1% (30 min) to 60.6% (1 hr) in real-sample treatment at 25°C. The level of reduction was higher in real-sample treatment than that in spiked. This suggests adsorptive contribution by the matrix in addition to the chemical degradation. The current findings revealed nonobvious benefits of the use of natural dietary spices as effective solution for AFB1 degradation and decontamination of food.
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Probabilistic health risk assessment for dietary exposure to aflatoxin in peanut and peanut products in Taiwan. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Akram NA, Shafiq F, Ashraf M. Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate. Compr Rev Food Sci Food Saf 2018; 17:1325-1338. [PMID: 33350163 DOI: 10.1111/1541-4337.12383] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 12/19/2022]
Abstract
Peanut is a multipurpose oil-seed legume, which offer benefits in many ways. Apart from the peanut plant's beneficial effects on soil quality, peanut seeds are nutritious and medicinally and economically important. In this review, insights into peanut origin and its domestication are provided. Peanut is rich in bioactive components, including phenolics, flavonoids, polyphenols, and resveratrol. In addition, the involvement of peanut in biological nitrogen fixation is highly significant. Recent reports regarding peanut responses and N2 fixation ability in response to abiotic stresses, including drought, salinity, heat stress, and iron deficiency on calcareous soils, have been incorporated. As a biotechnological note, recent advances in the development of transgenic peanut plants are also highlighted. In this context, regulation of transcriptional factors and gene transfer for the development of stress-tolerant peanut genotypes are of prime importance. Above all, this review signifies the importance of peanut cultivation and human consumption in view of the scenario of changing world climate in order to maintain food security.
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Affiliation(s)
| | - Fahad Shafiq
- Dept. of Botany, Government College Univ. Faisalabad, Pakistan
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Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4570238] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, the reduction of aflatoxin M1 (AFM1) levels during lab-scale ergo production was investigated through determination of the residual levels of AFM1 using Enzyme Linked Immunosorbent Assay. The results showed gradual and incubation time dependent reduction of AFM1 level in the raw milk samples being fermented to ergo. The maximum reductions of 57.33 and 54.04% were recorded in AFM1 in natural and LAB inoculums initiated fermentations, respectively, in 5 days of incubation. Although a significant difference (P=0.05) in the AFM1 decrease in the two types of fermentations was recorded, such findings could vary with milk samples depending on initial load of the microorganisms as determined by hygienic conditions. However, the level of AFM1 in control (sterilized) samples showed only a 5.5% decrease during the entire period of incubation. Microbiological investigation showed increasing LAB counts with incubation time. A gradual decrease in pH of the milk samples was observed during fermentation. Considering the fact that both viable and dead bacterial cells could remove AFM1 during ergo production, the mechanism is proposed as predominantly involving noncovalent binding of the toxin with the chemical components of the bacterial cell wall.
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