Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts |
| |
| Affiliation: | 1. Food and Drug Laboratory Research Center, Food and Drug Organization, MOH & ME, Tehran, Islamic Republic of Iran;2. Food and Drug Reference Control Laboratories Center, Food and Drug Organization, MOH & ME, Tehran, Islamic Republic of Iran;3. Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran;4. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil;1. Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain;2. REQUIMTE/Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, no 228, 4050-313 Porto, Portugal;1. State Key Laboratory of Food Science and Technology, School of Food Science of Jiangnan University, Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu, 214122, China;2. School of Foreign Studies, Shaanxi University of Technology, 723000, China;3. Department of Environmental Health Science, The University of Georgia, Athens, GA, 30602, USA;1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot 46100, Spain;2. School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica, BR 376 Km 14, São José dos Pinhais, PR 83010-500, Brazil;1. Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran;2. Department of Nutrition, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran;3. Laboratory of Food and Drug Analysis, Hamadan University of Medical Sciences, Hamadan, Iran;4. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121, CEP: 13083-862 Campinas, São Paulo, Brazil |
| |
| Abstract: | Nowadays, aflatoxin B1 (AFB1) could be considered as one of the most hazardous mycotoxins for humans, and nuts comprise one of the major responsible food categories for human exposure to this mycotoxin. Thus, complete elimination of AFB1 or reduction of its content in nut foods, such as pistachio attracted lots of attentions. In the current study, the efficacy of roasting process by incorporation of lemon juice and/or citric acid on the reduction of AFB1 in contaminated pistachio nuts (AFB1 at two levels of 268 and 383 ng/g) was investigated. Significant degradation of AFB1 (up 93.1% for AFB1) was recorded by applied treatment protocols. Although roasting of 50 g pistachio nuts with 30 ml water, 30 ml lemon juice and 6 g of citric acid at 120 °C for 1 h resulted to a significant degradation (93.1 ± 8.2%) of AFB1, this treatment altered the desired physical properties. Roasting with 30 ml water, 15 ml lemon juice and 2.25 g of citric acid at 120 °C for 1 h reduced the level of AFB1 in 49.2 ± 3.5% of the initial level without a noticeable change in desired appearance of pistachios. Hence, a synergistic effect between heating and lemon juice/citric acid in order to AFB1 degradation was observed. It could be concluded that roasting process with lemon juice and citric acid could be applied as a useful and safe degradation method of AFB1 in naturally contaminated pistachio nuts. |
| |
| Keywords: | Mycotoxin Citric acid Removal Lemon juice Heating |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
