Prevalence and probabilistic health risk assessment of aflatoxins B1, B2, G1, and G2 in Iranian edible oils

Nabizadeh, Samaneh; Shariatifar, Nabi; Shokoohi, Esmail; Shoeibi, Shahram; Gavahian, Mohsen; Fakhri, Yadolah; Azari, Ali; Khaneghah, Amin Mousavi

doi:10.1007/s11356-018-3510-0

Cited by 74 publications

(23 citation statements)

References 59 publications

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“…From Sudan, Mariod & Idris [39] documented that 54.8% of samples of groundnuts and 14.5% (out of 8) sunflower oil samples were found to be contaminated with AFB1. Nabizadeh et al [40] have examined 97 edible oil samples of six categories (olive, sunflower, canola. Blend, frying, unrefined olive oil).…”

Section: Occurrence Of Afs Inedible Seeds and Oil Samplesmentioning

confidence: 99%

Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Waqas¹,

Iqbal²,

Razis³

et al. 2021

Preprint

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A total of 744 samples of vegetable seeds and oil (soybean, sunflower, canola, olive, corn, and mustard) were collected for the presence of aflatoxin B1 (AFB1) and total aflatoxins (AFs). The results have shown that 92 (56.7%) samples of branded and 108 (57%) samples of non-branded edible seeds were observed to be contaminated with AFs. The maximum mean of AFB1 and total AFs in non-branded soybean seeds was 21.01 ± 4.70 and 36.37 ± 6.10 µg/kg, respectively. Furthermore, all samples of edible seeds have concentrations of AFB1 greater than the proposed limit of European Union (EU, 2 µg/kg) and 12 (7.40%) samples of branded seeds and 14 (7.40%) samples of non-branded seeds were found in the range ≥ 50 µg/kg. About 78 (43.3%) samples of branded edible oil and 103 (48.3%) sample of non-branded edible oil were observed to be positive with AFs, and the elevated average of AFB1 (14.29 ± 2.51 µg/kg) and total AFs (25.61 ± 7.50) µg/kg were found in non-branded soybean oil samples. Furthermore, 16 (8.88%) and 6 (3.33%) samples of branded vegetable oil have levels of total AFs in a range (21 - 50 µg/kg) and ≥ 50 µg/kg, respectively. The findings have indicated significant difference of AFs levels between branded and non-branded vegetable oil samples (t = 22.274 and p = 0.000) at α = 0.05 and significant difference of AFs levels in vegetable seeds and oil samples ( t = -17.75, p = 0.000) at α =0.05. The highest dietary intake was found in non-branded sunflower oil sample (0.90 µg/kg/day) in female individuals (16-22 age group), followed by the dietary intake of 0.69 µg/kg/day body weight in male individuals (16-22 age group).

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Section: Occurrence Of Afs Inedible Seeds and Oil Samplesmentioning

confidence: 99%

Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Waqas¹,

Iqbal²,

Razis³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…These moulds decrease the nutrition values of crop-based products besides the further changes in their appearance, lead to economic losses (Dronavalli & Kang, 2019). Aflatoxin production is optimal at moderately high temperatures; thus, contamination is most severe and common in warm, humid climates (Khaneghah et al, 2018a,b;Khaneghah et al, 2019;Nabizadeh et al, 2018). Dietary severe exposure to aflatoxins has been connected to the high occurrence of liver cancer, growth retardation, reduced immunity and increased mutagenic, genotoxic and teratogenic effects (Mahmood Fashandi et al, 2018;McCullough & Lloyd, 2019).…”

Section: Introductionmentioning

confidence: 99%

Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

Roohi

Hashemi

Khaneghah

2020

Int J of Food Sci Tech

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Aflatoxins as the remarkable food safety issues are toxic compounds produced by some of the fungus among variety of food and feed products, while their decontamination has been investigated through some proposed kinetics based on the various conversion factors. Among them, in terms of the chemicalbased decontamination techniques, the zero-, first-and second-order reaction mechanisms are utilised conventionally alone or in combination with the Arrhenius model. However, the equilibrium adsorption, statistical inactivation models and the first-order reaction kinetics are the most common mathematical description of the physical based decontamination techniques. Finally, for biological based decontamination techniques, as several interconnected factors are involved, the response surface analysis (RSM) and the central composite design (CCD) methods are highly used. In this regard, the present review was aimed to provide an overview regarding the modelling approaches in aflatoxins decontamination based on the kinetics and thermodynamics aspects of the processes.

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“…Aflatoxins have been known as the most hazardous group of mycotoxins produced from Aspergillus type, mainly A. flavus and A. parasiticus (Mousavi Khaneghah et al., 2018; Nabizadeh et al., 2018). Production of these toxins in grains and nuts can be influenced by numerous factors, including region, season, temperature, and humidity through both preharvesting and postharvesting (Kalli et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage temperature on fungal growth and aflatoxin formation in oils extracted from wild almond nuts

Hashemi

Moosavi

Asadi‐Yousefabad

et al. 2020

J. Food Process. Preserv.

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Vegetable oils are one of the main ingredients used in different food products. Therefore, their safety is always a global concern, while contamination of oils can occur at various steps of oil production and food processing (Hashemi et al., 2011, 2017; Ma et al., 2016). Additionally, with an increase in the world population, global climate changes, and natural disasters, the current sources of food materials would be going on shortages. In this regard, investigation to discover some new kinds of oils with better nutritional profiles

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Prevalence and probabilistic health risk assessment of aflatoxins B1, B2, G1, and G2 in Iranian edible oils

Cited by 74 publications

References 59 publications

Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Occurrence of Aflatoxins in Edible Vegetable Seeds and Oil Samples Available in Retail Markets and Estimation of Dietary Intake in Consumers

Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

Effect of storage temperature on fungal growth and aflatoxin formation in oils extracted from wild almond nuts

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