Effect of gamma radiation on reduction of mycotoxins in black pepper

Abstract

a b s t r a c tGamma ray was applied to reduce mycotoxins, i.e. ochratoxin A (OTA) and aflatoxins B 1 , B 2 , G 1 and G 2 (AFB 1 , AFB 2 , AFG 1 and AFG 2 ) in black pepper. Response surface methodology (RSM) was applied to evaluate the effect of dose of gamma ray ranging from 0 to 60 kGy and mycotoxin concentration ranging from 10 to 100 ng g À1 on the mycotoxin reduction. The maximum reduction was found at 60 kGy which was 52%, 43%, 24%, 40% and 36% for OTA, AFB 1 , AFB 2 , AFG 1 and AFG 2 , respectively. Results showed the gamma rays even at 60 kGy were not effective in completely destroying of ochratoxin and aflatoxins.

Aflatoxin in Agricultural Commodities and Herbal Medicine

“…Gamma irradiation was also reported to decrease the total aflatoxins and aflatoxin B 1 levels gradually, with increase in gamma irradiation dose from 0 to 10 kGy (Ghanem, Orfi, & Shamma, 2008;Gupta, Bajpai, Mishra, Saxena, & Singh, 2009;Kumari, et al, 2009). However, in another study a 24-43% reduction in aflatoxin contamination was observed with irradiation at 60 kGY (Jalili, Jinap, & Noranizan, 2010). Gaseos ozone was effectively used against aflatoxin B1 at 13.8 mg/L (Zorlugenc, Kiroglu Zorlugenc, Oztekin, & Evliya, 2008).…”

Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

“…Some researchers reported a significant reduction and in many cases the complete elimination of mycotoxins in various foods; (Jalili, Jinap, & Noranizan, 2010;Herzallah, Alshawabkeh, & AL Fataftah, 2008;Prado et al, 2003;Jalili, Jinap, & Noranizan, 2012); other data, instead, are in complete disagreement with these (Hooshmand & Klopenstein, 1995;Feuell, 1966). …”

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

“…The extrusion grits cooking caused significant reduction of FB1 in all treatments if compared with the not extruded used as control. The use of glucose resulted in a greater reduction (44.8-66.6%) compared to fructose (32.4-52.2%) or sucrose (26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42).7%) use.…”