Incidence of Aflatoxins in Oil Seeds and Possible Transfer to Oil: A Review

Bordin, Keliani; Sawada, Mirian Megumi; Rodrigues, Christianne Elisabete da Costa; Fonseca, Carolina Rodrigues da; Oliveira, Carlos Augusto Fernandes de

doi:10.1007/s12393-014-9076-9

Cited by 30 publications

(41 citation statements)

References 60 publications

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“…Mahoney and Molyneux ( 2010 ) assumed that aflatoxins are not found in vegetable oils but there is increasing evidence that this does not apply to non-purified or crude vegetable oils (Shephard et al 2011 ). High incidences of aflatoxin contaminations in edible vegetable oils were even reported (Bordin et al 2014 ). The different processes used for vegetable oil extraction may partially explain these discrepancies.…”

Section: Commoditiesmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Section: Commoditiesmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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“…Aspergillus flavus and A. parasiticus are the main species of aflatoxin-producing fungi, although A. nomius and A. pseudotamarri are known to produce them, as well. The AFs group encompasses several different toxins, however, only the following four types are most abundant: aflatoxin B 1 (AFB 1 ), B 2 (AFB 2 ), G 1 (AFG 1 ), and G 2 (AFG 2 ) [32,34,35]. The metabolic products derived from AFs are aflatoxin M 1 (AFM 1 ) and M 2 (AFM 2 ) which are also referred to as important contaminants of this class [32,36,37].…”

Section: Mycotoxins Classes and Toxicitymentioning

confidence: 99%

“…Apart from the aforementioned problems, economic losses may be associated with increased costs for health care, finding alternative feed sources, prevention strategies, investment in testing methods, and for regulations [5,8,32,33]. Additionally, mycotoxins presence may impact on international commodity trade, propelled by increasing globalization [32,34].…”

Section: Mycotoxins Economic and Commercial Implicationsmentioning

confidence: 99%

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Pereira

Cunha

Fernandes

2019

Toxins

140

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Today, we have been witnessing a steady tendency in the increase of global demand for maize, wheat, soybeans, and their products due to the steady growth and strengthening of the livestock industry. Thus, animal feed safety has gradually become more important, with mycotoxins representing one of the most significant hazards. Mycotoxins comprise different classes of secondary metabolites of molds. With regard to animal feed, aflatoxins, fumonisins, ochratoxins, trichothecenes, and zearalenone are the more prevalent ones. In this review, several constraints posed by these contaminants at economical and commercial levels will be discussed, along with the legislation established in the European Union to restrict mycotoxins levels in animal feed. In addition, the occurrence of legislated mycotoxins in raw materials and their by-products for the feeds of interest, as well as in the feeds, will be reviewed. Finally, an overview of the different sample pretreatment and detection techniques reported for mycotoxin analysis will be presented, the main weaknesses of current methods will be highlighted.

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“…The addition of mushroom (a thickener) and condiments (for flavour and aroma) followed by a kneading step, which results in extracted oil, yielded a further reduction of 24.4% of the total aflatoxin level in the starting material. The toxin loss is most likely shared between the oil extract (Bordin et al, 2014) which we could not analyse and the additives (condiments). Many condiments (e.g.…”

Section: Resultsmentioning

confidence: 99%

Fate of aflatoxins during traditional melon cake and sauce processing

Ezekiel¹,

Somorin²,

Sulyok³

et al. 2018

Afr. J. Food Sci.

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Melon cake is a non-fermented, traditionally processed food product obtained from melon seeds, and it is consumed as a snack or added to soup. Melon sauce is obtained during the final step of melon cake processing and it is used with melon cake during soup making. This study focused on evaluating the fate of aflatoxin during traditional melon seed processing into melon cake and sauce as a combined product. Shelled melon seeds were purchased from local markets and traditionally processed into melon cake and sauce. Samples were obtained at each processing step and analysed for aflatoxins by LC-MS/MS. Aflatoxin B 1 (AFB 1), AFB 2 , AFG 1 and total aflatoxin (sum of AFB 1 , AFB 2 and AFG 1) levels in the starting raw material (melon seeds: 39.5, 3.5, 1.97 and 44.9 µg/kg) were reduced by 95, 82, 85 and 94%, respectively, in the finished product (boiled melon cake and sauce) ready for direct consumption. The traditional process of making melon cake and sauce reduced aflatoxin levels below the regulated limits and may lower aflatoxin exposure among melon consumers.

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Incidence of Aflatoxins in Oil Seeds and Possible Transfer to Oil: A Review

Cited by 30 publications

References 60 publications

Impact of food processing and detoxification treatments on mycotoxin contamination

Impact of food processing and detoxification treatments on mycotoxin contamination

Prevalent Mycotoxins in Animal Feed: Occurrence and Analytical Methods

Fate of aflatoxins during traditional melon cake and sauce processing

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