Möchten Sie über diese Zeitschrift informiert bleiben? Klicken Sie bitte auf die Buttons, um unsere Alerts zu abonnieren.
Möchten Sie über diese Zeitschrift informiert bleiben? Klicken Sie bitte auf die Buttons, um unsere Alerts zu abonnieren.
Effect of thermal processing and traditional flavouring mixture on mycotoxin reduction in pistachio
in World Mycotoxin JournalSearch for other papers by M. Jalili in
Current site
Google Scholar
Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
Search for other papers by J. Selamat in
Current site
Google Scholar
Search for other papers by L. Rashidi in
Current site
Google Scholar
The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min). The residual mycotoxins were determined by high-performance liquid chromatography. The results showed that all treatments were able to reduce mycotoxin content (aflatoxin B1, B2, G1, G2 and OTA) significantly (P<0.05), up to 85.7±2.5% (during roasting) and up to 72.5±2.6% (during heating by microwave radiation). The highest reduction of AFs and OTA (ranging from 51.7±2.3 to 85.7±2.5%) was found when the contaminated (naturally and artificially) samples were soaked in the traditional mixture for 24 h and roasted at 150 °C. It could be concluded that the traditional flavouring method in combination with the roasting process or heating by microwave radiation could be applied as a useful and safe method for mycotoxin degradation in pistachio. Although, complete elimination of mycotoxins was not achieved, the method reduced mycotoxins more than 60% without adverse effect on the taste and appearance of pistachios.
Kauf
Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):
Institutszugang
Melden Sie sich mit Open Athens, Shibboleth oder Ihren institutionellen Anmeldedaten an.
Persönliche Anmeldung
Melden Sie sich mit Ihrem brill.com-Konto an
-
Ahlberg, S.H., Joutsjoki, V. and Korhonen, H.J., 2015. Potential of lactic acid bacteria in aflatoxin risk mitigation. International Journal of Food Microbiology 207: 87-102.
'Potential of lactic acid bacteria in aflatoxin risk mitigation ' () 207 International Journal of Food Microbiology : 87 -102.
-
Ahmadi, L. and Roney, S.K., 2014. Pharmacological and phytochemical properties of unripe grape juice (verjuice): a review. Austin Journal of Nutrition and Metabolism 1: 1-9.
'Pharmacological and phytochemical properties of unripe grape juice (verjuice): a review ' () 1 Austin Journal of Nutrition and Metabolism : 1 -9.
-
Aiko, V., Edamana, P. and Mehta, A., 2016. Decomposition and detoxification of aflatoxin B1 by lactic acid. Journal of the Science of Food and Agriculture 96: 1959-1966.
'Decomposition and detoxification of aflatoxin B1 by lactic acid ' () 96 Journal of the Science of Food and Agriculture : 1959 -1966.
-
Ardic, M., Karakaya, Y., Atasever, M. and Durmaz, H., 2008. Determination of aflatoxin B1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA. Food and Chemical Toxicology 46: 1596-1599.
'Determination of aflatoxin B1 levels in deep-red ground pepper (isot) using immunoaffinity column combined with ELISA ' () 46 Food and Chemical Toxicology : 1596 -1599.
-
Arzandeh, S. and Jinap, S., 2011. Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modeling. International Journal of Food Science and Technology 46: 485-491.
'Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modeling ' () 46 International Journal of Food Science and Technology : 485 -491.
-
Atanda, O.O., Akpan, I. and Oluwafemi, F., 2007. The potential of some spice essential oils in the control ofA. parasiticus CFR 223 and aflatoxin production. Food Control 18: 601-607.
'The potential of some spice essential oils in the control ofA. parasiticus CFR 223 and aflatoxin production ' () 18 Food Control : 601 -607.
-
Awuor, A.O., Montgomery, J., Yard, E., Martin, C., Daniel, J. and Zitomer, N., 2016. Evaluation of efficacy, acceptability and palatability of calcium montmorillonite clay used to reduce aflatoxin B1 dietary exposure in a crossover study in Kenya. Food Additives and Contaminants Part A 34: 93-102.
'Evaluation of efficacy, acceptability and palatability of calcium montmorillonite clay used to reduce aflatoxin B1 dietary exposure in a crossover study in Kenya ' () 34 Food Additives and Contaminants Part A : 93 -102.
-
Bittner, A., Cramer, B., Harrer, H. and Humpf, H.U., 2015. Structure elucidation andin vitro cytotoxicity of ochratoxin α amide, a new degradation product of ochratoxin A. Mycotoxin Research 31: 83-90.
'Structure elucidation andin vitro cytotoxicity of ochratoxin α amide, a new degradation product of ochratoxin A ' () 31 Mycotoxin Research : 83 -90.
-
Bullerman, L.B. and Bianchini, A., 2007. Stability of mycotoxins during food processing. International Journal of Food Microbiology 119: 140-146.
'Stability of mycotoxins during food processing ' () 119 International Journal of Food Microbiology : 140 -146.
-
Chen, W., Li, C., Zhang, B., Zhou, Z., Shen, Y., Liao, X., Yang, J., Wang, Y., Li, X., Li, Y. and Shen, X.L., 2018. Advances in bio-detoxification of ochratoxin A – a review of the past five decades. Frontiers in Microbiology 9: 1386.
'Advances in bio-detoxification of ochratoxin A – a review of the past five decades ' () 9 Frontiers in Microbiology : 1386.
-
Chinaphuti, A., 1999. Decontamination of aflatoxin in food using microwave oven. JSM Mycotoxins 2: 272-276.
'Decontamination of aflatoxin in food using microwave oven ' () 2 JSM Mycotoxins : 272 -276.
-
Cramer, B., Königs, M. and Humpf, H.U., 2008. Identification andin vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting. Journal of Agricultural and Food Chemistry 56: 5673-5681.
'Identification andin vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting ' () 56 Journal of Agricultural and Food Chemistry : 5673 -5681.
-
El-Aziz, A.R.M., Al-Othman, M.R., Al-Sohaibani, S.A., Mahmoud, M.A. and Kasi, M., 2012. Prevention of aflatoxin contamination of maize byAspergillus flavus through aqueous plant extracts in Saudi Arabia. African Journal of Microbiology Research 6: 6931-6935.
'Prevention of aflatoxin contamination of maize byAspergillus flavus through aqueous plant extracts in Saudi Arabia ' () 6 African Journal of Microbiology Research : 6931 -6935.
-
European Commission (EC), 2006a. Commission Regulation No. 401/2006 of 23 February 2006. Laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in food stuffs. Journal of the European Union L70: 31-34.
-
Guo, B.Z., Widstrom, N.W., Cleveland, T.E. and Lynch, R.E., 2000. Control of preharvest aflatoxin contamination in corn: fungus-plant-insect interactions and control strategies. Recent Research Developments in Agricultural and Food Chemistry 4: 165-176.
'Control of preharvest aflatoxin contamination in corn: fungus-plant-insect interactions and control strategies ' () 4 Recent Research Developments in Agricultural and Food Chemistry : 165 -176.
-
Herzallah, S., Alshawabkeh, K. and Al Fataftah, A., 2008. Aflatoxin decontamination of artificially contaminated feeds by sunlight, γ-radiation, and microwave heating, poultry science association. Journal of Applied Poultry Research 17: 515-521.
'Aflatoxin decontamination of artificially contaminated feeds by sunlight, γ-radiation, and microwave heating, poultry science association ' () 17 Journal of Applied Poultry Research : 515 -521.
-
Hwang, J.H. and Lee, K.G., 2006. Reduction of aflatoxin B1 contamination in wheat by various cooking treatments. Food Chemistry 98: 71-75.
'Reduction of aflatoxin B1 contamination in wheat by various cooking treatments ' () 98 Food Chemistry : 71 -75.
-
International Agency for Research on Cancer (IARC), 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 56. IARC, Lyon, France.
-
International Agency for Research on Cancer (IARC), 2012. Aflatoxins. In: Chemical agents and related occupations. IARC monographs on the evaluation of carcinogenic risks to humans. Vol. 100F. IARC, Lyon, France, pp. 225-248
-
Jalili, M., 2015. A review on aflatoxins reduction in food. Iranian Journal of Health, Safety and Environment 3: 445-459.
'A review on aflatoxins reduction in food ' () 3 Iranian Journal of Health, Safety and Environment : 445 -459.
-
Jalili, M. and Jinap, S., 2012. Role of sodium hydrosulphite and pressure on the reduction of aflatoxins and ochratoxin A in black pepper. Food Control 27: 11-15.
'Role of sodium hydrosulphite and pressure on the reduction of aflatoxins and ochratoxin A in black pepper ' () 27 Food Control : 11 -15.
-
Jalili, M., Jinap, S. and Adzahan, N., 2009. Survey of aflatoxins in retail samples of whole and ground black and white peppercorns. Food Additives and Contaminants Part B 2: 178-182.
'Survey of aflatoxins in retail samples of whole and ground black and white peppercorns ' () 2 Food Additives and Contaminants Part B : 178 -182.
-
Jalili, M., Jinap, S. and Radu, S., 2010. Natural occurrence of ochratoxin A contamination. in commercial black and white pepper products. Mycopathologia 170: 251-258.
'Natural occurrence of ochratoxin A contamination ' () 170 Mycopathologia : 251 -258.
-
Joshua, H., 1993. Determination of aflatoxins by reversed-phase high performance liquid chromatography with post-column in-line photochemical derivatization and fluorescence detection. Journal of Chromatography A 654: 247-254.
'Determination of aflatoxins by reversed-phase high performance liquid chromatography with post-column in-line photochemical derivatization and fluorescence detection ' () 654 Journal of Chromatography A : 247 -254.
-
Kohiyama, G.Y., Yamamoto Ribeiro, M.M., Galerani Mossini, S.A., Bando, E., Bomfima, N.S., Nerilo, S.B., Oliveira Rocha, G.H., Grespan, R., Graton Mikcha, J.M. and Machinski, M., 2015. Antifungal properties and inhibitory effects upon aflatoxin production ofThymus vulgaris L. byAspergillus flavus link. Food Chemistry 173: 1006-1010.
'Antifungal properties and inhibitory effects upon aflatoxin production ofThymus vulgaris L ' () 173 Food Chemistry : 1006 -1010.
-
Lombaert, G.A., Pellaers, P., Neumann, G., Kitchen, D., Huzel, V., Trelka, R., Kotello, S. and Scott, P.M., 2004. Ochratoxin A in dried vine fruits on the Canadian retail market. Food Additives and Contaminant 21: 578-585.
'Ochratoxin A in dried vine fruits on the Canadian retail market ' () 21 Food Additives and Contaminant : 578 -585.
-
Mendez-Albores, A., Campos-Aguilar, A.Z., Moreno-Martínez, E. and Vázquez-Durán, A., 2013. Physical and chemical degradation of B-aflatoxins during the roasting and dutching of cocoa liquor. Journal of Agricultural Science and Technology 15: 557-567.
'Physical and chemical degradation of B-aflatoxins during the roasting and dutching of cocoa liquor ' () 15 Journal of Agricultural Science and Technology : 557 -567.
-
Oliveira, G., Da Silva, D.M., Pereira, R.G., Paiva, L.C., Prado, G. and Batista, L.R., 2013. Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans. Food Control 34: 651-656.
'Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans ' () 34 Food Control : 651 -656.
-
Ozkarsli, M., 2003. Effect of traditional-roasting and microwave-roasting on aflatoxin B1 in peanuts. Diss. MSc-thesis, Cukurova University Institute of Natural and Applied Sciences, Adana, Turkey.
'Effect of traditional-roasting and microwave-roasting on aflatoxin B1 in peanuts', ().
-
Pitt, J.I., Taniwaki, M.H. and Cole, M.B., 2013. Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of food safety objectives. Food Control 32: 205-215.
'Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of food safety objectives ' () 32 Food Control : 205 -215.
-
Rastegar, H., Shoeibi, S., Yazdanpanah, H., Amirahmadi, M., Mousavi Khaneghah, A., Campagnollo, F.B. and Sant’Ana, A.S., 2017. Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts. Food Control 71: 279-284.
'Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts ' () 71 Food Control : 279 -284.
-
Rustom, I.Y.S., 1997. Aflatoxin in food and feed: occurrence, legislation and inactivation by physical methods. Food Chemistry 59: 5747-5752.
'Aflatoxin in food and feed: occurrence, legislation and inactivation by physical methods ' () 59 Food Chemistry : 5747 -5752.
-
Shephard, G.S., 2003. Aflatoxin and food safety: recent African perspectives. Journal of Toxicology 22: 267-286.
'Aflatoxin and food safety: recent African perspectives ' () 22 Journal of Toxicology : 267 -286.
-
Sueck, F., Hemp, V., Specht, J., Torres, O, Cramer, B. and Humpf, H.U., 2019. Occurrence of the ochratoxin A degradation product 2'R-ochratoxin A in coffee and other food: an update. Toxins 11: 329.
'Occurrence of the ochratoxin A degradation product 2'R-ochratoxin A in coffee and other food: an update ' () 11 Toxins : 329.
-
Tabata, S., Kamimura, H., Ibe, A., Hashimoto, H. and Tamura, Y., 1994. Degradation of aflatoxins by food additives. Journal of Food Protection 57: 42-47.
'Degradation of aflatoxins by food additives ' () 57 Journal of Food Protection : 42 -47.
-
Udomkun, P., Nimo Wiredu, A., Nagle, M., Müller, J., Vanlauwe, B. and Bandyopadhyaye, R., 2017. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – a review. Food Control 76: 127-138.
'Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – a review ' () 76 Food Control : 127 -138.
-
Williams, J.H., Phillips, T.D., Jolly, P.E., Stiles, J.K., Jolly, C.M. and Aggarwal, D., 2004. Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions. American Journal of Clinical Nutrition 80: 1106-1122.
'Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions ' () 80 American Journal of Clinical Nutrition : 1106 -1122.
-
Xiong, B., 2017. Food safety and food imports in Europe: the risk of aflatoxins in pistachios. International Food and Agribusiness Management Review 20: 129-141.
'Food safety and food imports in Europe: the risk of aflatoxins in pistachios ' () 20 International Food and Agribusiness Management Review : 129 -141.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 259 | 81 | 16 |
| Gesamttextansichten | 24 | 0 | 0 |
| PDF-Downloads | 25 | 1 | 0 |
Effect of thermal processing and traditional flavouring mixture on mycotoxin reduction in pistachio
in World Mycotoxin JournalSearch for other papers by M. Jalili in
Current site
Google Scholar
PubMed
Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
Search for other papers by J. Selamat in
Current site
Google Scholar
PubMed
Search for other papers by L. Rashidi in
Current site
Google Scholar
PubMed
The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min). The residual mycotoxins were determined by high-performance liquid chromatography. The results showed that all treatments were able to reduce mycotoxin content (aflatoxin B1, B2, G1, G2 and OTA) significantly (P<0.05), up to 85.7±2.5% (during roasting) and up to 72.5±2.6% (during heating by microwave radiation). The highest reduction of AFs and OTA (ranging from 51.7±2.3 to 85.7±2.5%) was found when the contaminated (naturally and artificially) samples were soaked in the traditional mixture for 24 h and roasted at 150 °C. It could be concluded that the traditional flavouring method in combination with the roasting process or heating by microwave radiation could be applied as a useful and safe method for mycotoxin degradation in pistachio. Although, complete elimination of mycotoxins was not achieved, the method reduced mycotoxins more than 60% without adverse effect on the taste and appearance of pistachios.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 259 | 81 | 16 |
| Gesamttextansichten | 24 | 0 | 0 |
| PDF-Downloads | 25 | 1 | 0 |
