Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

Rastegar, Hossein; Shoeibi, Shahram; Yazdanpanah, Hassan; Amirahmadi, Maryam; Khaneghah, Amin Mousavi; Campagnollo, Fernanda B.

doi:10.1016/j.foodcont.2016.06.045

Cited by 103 publications

(48 citation statements)

References 21 publications

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“…Vijayanandraj et al [32], showed 58.1, 55.8, 36.4, and 33.6% reduction of AFB1 by Trigonella foenumgraecum (fenugreek), Curcuma longa, Syzygium aromaticum, and Ocimum basilicum, respectively. Rastegar et al [33] reported up to 93.1% reduction of AFB1 by the roasting process incorporating lemon juice and/or citric acid. Proctor et al [31] reported that increased spice extract concentration, exposure time, and temperature significantly increased the rate of reduction of AFB1.…”

Section: And 2(d))mentioning

confidence: 99%

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Negera

Washe

2019

Journal of Food Quality

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Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degrade a wide range of chemical carcinogens. In the present study, aqueous extracts of judiciously selected natural dietary spices were evaluated for their ability to degrade aflatoxin B1 (AFB1). A total of 9 spices including garlic (Allium sativum), ginger (Zingiber officinale), black cumin (Nigella sativum), clove (Syzygium aromaticum), sacred basil (Ocimum basilicum), lemon grass (Cymbopogon citratus L. (DC) Stapf)), thyme (Thymus schimperi), fenugreek (Trigonella foenum-graecum), and lemon traditionally used by the Ethiopian Community for food flavoring and preservation were considered. Aflatoxin degradation efficacy of the spice extracts was studied through determination of the toxin in extract-treated and nontreated samples using LC-MS/MS. The degradation was characterized by electrochemical methods based on the characteristic oxidation peak of phenolic hydroxyl resulting from the degradation of the toxin after treatment with the extracts. Of the various spices, garlic showed the highest 35.8% (30 min) to 61.7% (1 hr) in spiked and 46.7% (30 min) to 68.3% (1 hr) and real-sample (contaminated maize) treatment reduction followed by lemon 34.2% (30 min) to 56.0% (1 hr) in spiked and 41.1% (30 min) to 60.6% (1 hr) in real-sample treatment at 25°C. The level of reduction was higher in real-sample treatment than that in spiked. This suggests adsorptive contribution by the matrix in addition to the chemical degradation. The current findings revealed nonobvious benefits of the use of natural dietary spices as effective solution for AFB1 degradation and decontamination of food.

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Section: And 2(d))mentioning

confidence: 99%

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Negera

Washe

2019

Journal of Food Quality

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“…Safara et al () used citric acid to reduce the level of AFB 1 and AFB 2 in rice samples. According to Rastegar et al, (), the roasting process by incorporation of lemon juice and/or citric acid could reduce the level of AFB1 in contaminated pistachio nuts.…”

Section: Detoxification Strategiesmentioning

confidence: 99%

“…AF are a group of highly toxic secondary metabolic products of some Aspergillus spp. such as Aspergillus flavus and Aspergillus parasiticus (Mousavi Khaneghah, Chaves, & Akbarirad, ; Rastegar et al, ). In addition, their adverse effects on food quality, numerous life‐threatening diseases in humans and animals can be associated with their presence (Caceres, El, El, & Puel, ; Wagacha & Muthomi, ).…”

Section: Introductionmentioning

confidence: 99%

Aflatoxins in cereals: State of the art

Khaneghah

Eş

Raeisi

et al. 2018

Journal of Food Safety

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Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as secondary metabolites generated by some of fungal genera species raised serious concerns. AF as the highly toxic compounds could pass through metabolic processes in unaltered forms and consequently accumulate in the tissues of humans and animals. The consumption of AF contaminated cereal, cereal‐based products as both food and feed is considered as a serious issue, which should be controlled through conducting prevention strategies and legislation. However, in some cases, the detoxification or elimination process also can be approached. The current article took an overview regarding physicochemical properties of AF, as well as their absorption, digestion, metabolism, and excretion in cereals. Also, the chronic and acute aflatoxicosis along prevention strategies and control mechanisms were discussed. Practical applications Cereal and cereal‐based products can be considered as one of the most important sources of food as well as energy in many countries. Despite this, cereals and cereal‐based foods may present contamination by several mycotoxins, as one of the challenging issues in cereal‐based products. The adverse effects of contamination by mycotoxins on food safety and food quality are reserved huge concerns. The knowledge regarding the physicochemical properties of aflatoxins as well as their control can aid the food industry to keep the quality of food products in an acceptable level.

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“…One of the most concerning issues is the contamination of food products by mycotoxins, which have been recognized as serious threats for human health (Ahlberg, Joutsjoki, & Korhonen, 2015; Amirahmadi, Shoeibi, Rastegar, Elmi, & Mousavi Khaneghah, 2017;Khaneghah et al, 2018;Mousavi Khaneghah et al, 2017;Rastegar et al, 2017). Aflatoxins as one of the most studied types of mycotoxins could pose carcinogenic properties by cross-linking DNA and guanine (Bren, Guengerich, & Mavri, 2007).…”

Section: Introductionmentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

Cited by 103 publications

References 21 publications

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

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Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

Cited by 103 publications

References 21 publications

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Aflatoxins in cereals: State of the art

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

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Product

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review