Ochratoxin A in dried grapes in Hamadan province, Iran

Heidari

2016

Journal of Food Safety

Ochratoxin A (OTA) is a mycotoxin produced by fungal species which can contaminate cereal-based products such as bread. The objective of this study was to determine the stability of the mycotoxin during bread making. Bread was prepared on a pilot-plant scale by using wheat flour spiked OTA. During this process, mycotoxin level was determined after the first fermentation at 30C for 90 min, after the final fermentation at 30C for 10 min with sourdough and three types of yeast (active dry yeast, instant dry yeast and compressed yeast), and after baking at 200C for 20 min. OTA was confirmed to be relatively stable in the bread making process. The high stability of OTA was observed in the first fermentation, while the lowest stability was seen during the baking stage. Compressed yeast displayed the strongest impact on the mycotoxin during the bread making process. PRACTICAL APPLICATIONMycotoxins are toxic compounds produced by fungi which contaminate food and feed. Severe health problems and death have been reported from mycotoxin exposure. Cereal may be contaminated by mycotoxins in the field and/or after harvesting. Contaminated cereals can represent a direct source of human exposure, by their direct intake, or an indirect source through the consumption of products derived from animals fed with contaminated feed. Cereals have a variety of uses as foods, in an assortment that contains the usage of different processing methods, industrial or traditional. Food processing can have an effect on mycotoxin levels. Interest in knowing the effects of food processing on mycotoxins has increased during the last decade. The ochratoxin A (OTA) is one of the most common in cereal grains and its products especially flour-based foods. In this research, the effect of bread making process including fermentation using sourdough and three types of yeast and subsequently baking on OTA was investigated. The results showed that the compressed yeast had the most effect on mycotoxin decrease during the bread making process. The results of this research will be useful for bakery producers to lessen OTA contamination in bread. Also, it can be beneficial for other food industries which yield the fermentation products, to decontamination of food products.

“…; Coronel et al . , Heshmati and Mozafarinegad ). The European Commission has determined maximum permitted OTA limits of 3µg/kg in bread (European Commission ).…”

Section: Introductionmentioning

confidence: 97%

Stability of Ochratoxin a During Bread Making Process

Heidari

2016

Journal of Food Safety

“…Ochratoxin A (OTA) is the secondary metabolite of Aspergillus strains and penicillium (Heshmati & Mozaffari Nejad, ; Mansouri‐Nasrabadi, Milani, & Nazari, ; Valle‐Algarra et al, ). OTA has been classified as human carcinogenic, in the Group 2B, by the IARC (IARC, ).…”

Section: Introductionmentioning

confidence: 99%

“…OTA has been classified as human carcinogenic, in the Group 2B, by the IARC (IARC, ). Previous studies have shown that OTA is nephrotoxic mycotoxin with carcinogenic, immunotoxic, mutagenic, and neurotoxic properties (Heshmati & Mozaffari Nejad, ; Heshmati, Zohrevand, Khaneghah, Nejad, & Sant’Ana, ).…”

Section: Introductionmentioning

confidence: 99%

The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

Mozaffary

Food Science & Nutrition

Heshmati

2019

Self Cite

Ochratoxin A (OTA) occurrence in cereals is a permanent challenge in human health. In recent years, some studies have focused on the role of yeasts as adsorbing tools to eliminate OTA. The aim of the current research was to study the effects of different variables including Saccharomyces cerevisiae amount and the fermentation temperature on the reduction of OTA during bread baking. For this purpose, the OTA was spiked to the flour and then the bread was prepared. OTA levels in flour, dough, and bread were measured by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FD). The results revealed that yeast level and fermentation temperature had a significant effect on OTA reduction. The increase of the amount of S. cerevisiae from 1% to 2% w/w and the fermentation temperature from 25ºC to 30ºC resulted in the increment of OTA reduction from 31.17% to 59.41%. During baking, OTA reduction was 19.21%. In general, the utilization of 2% w/w S. cerevisiae and the fermentation temperature of 35 ºC could reduce considerable amount of OTA in the wheat bread.

“…OTA was eluted from the column by passing 1.5 ml of HPLC-grade methanol/acetic acid (98: 2, v/v). Then, 20 μl of eluate was injected into the HPLC (Heshmati & Mozaffari Nejad, 2015).…”

Section: Extraction Of Otamentioning

confidence: 99%

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Mansouri-Nasrabadi

Food Science & Nutrition

Nazari

2018

In this research, effects of washing and cooking processes on the decrease in ochratoxin A (OTA) residue in rice were investigated. Rice samples were washed one, two, and three times in the washing stage. Results showed that the washing stage was effective on OTA residue as 42.68% of OTA was removed. In the cooking stage, the effects of boiling time, salt content, and water‐to‐rice ratio on OTA residue were studied employing response surface methodology (RSM). The results showed that time and salt content, interaction between time and salt content, and interaction between salt content and water‐to‐rice ratio were effective on the amount of OTA residue. According to the results, the optimum levels for boiling time, salt content, and water‐to‐rice ratio were 9.6 min, 3.5% salt, and 4:1, respectively. At these conditions, 76% of the OTA in rice was reduced.