The occurrence of aflatoxin B1 contamination in peanuts and peanut products marketed in southern Brazil

Hoeltz, Michele; Einloft, Tiago Centeno; Oldoni, Verônica Possebon; Dottori, H.; Noll, Isa Beatriz

doi:10.1590/s1516-89132012000200019

Cited by 18 publications

(5 citation statements)

References 12 publications

(13 reference statements)

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“…In the analysis, 8.6% of the peanut samples and 20.9% of the samples of foods containing peanuts were found to have AFB1 levels of >20.00 ppb. Tese results were interpreted as revealing that peanuts added to products in the form of mixtures are of lower quality [25]. A similar situation might have happened with the products containing lower amounts of peanuts in the present study.…”

Section: Discussionsupporting

confidence: 77%

Determination of Aflatoxin B1 Contents in Peanut Protein Snack Bars

Ağagündüz

Şahin

Yaşar

et al. 2023

Journal of Food Biochemistry

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Peanuts, which are rich in nutrients, are used in many products and are often a primary ingredient of protein bars. However, when the necessary production and storage conditions are not met, mycotoxins, and particularly aflatoxin B1 (AFB1), which is the most toxic and most common mycotoxin, may pose a great risk. This study was undertaken to indirectly examine the appropriateness of storage conditions for peanut protein bars sold at different supply points and to identify the presence of AFB1 in compliance with the relevant legal limitations. In February and March 2022, different varieties of peanut protein bars without added sugars were obtained from local markets and nonmarket store chains (places where sports products, cosmetic products, and protein bars are sold) in Ankara, Turkey. AFB1 contents were analysed by the enzyme-linked immunosorbent assay (ELISA) method. The limit imposed by the Turkish Food Codex regulation on contaminants is 5 ppb. While 38.3% of the samples were under that limit, 61.7% were above. No significant difference was found for the place of sale ( p = 0.542 and χ2 = 2.150), selling conditions ( p = 0.497 ), product ingredients, or remaining shelf-life ( p = 0.804 ) regarding the level of AFB1 in the samples. However, it was determined that samples with peanut percentages lower than 17.0% had higher amounts of AFB1 ( p < 0.001 ), and other available ingredients might affect the AFB1 content of peanut bars. It was concluded that most samples (n = 37.0, p < 0.001 , t = −8.607) posed a risk in terms of AFB1. Considering the shelf-life of such products and that peanuts can produce AFB1 during their shelf-life, it would be beneficial to monitor the frequency of supervision and prevent the sale of peanut bars with AFB1 contents higher than the limits.

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Section: Discussionsupporting

confidence: 77%

Determination of Aflatoxin B1 Contents in Peanut Protein Snack Bars

Ağagündüz

Şahin

Yaşar

et al. 2023

Journal of Food Biochemistry

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“…Based on this classification, isolates KDH7 and KL27b can be classified as moderate producers, suggesting that are risk of AFB1 contamination of grounduts by A. flavus. AFB1 concentration from 24.0 to 87.5 μg/kg has been found in peanuts while in peanut products, from 22.0 to 84.6 μg/kg (Hoeltz et al, 2012). Amiri et al (2013) reported that AFB1 was detected in several types of nuts including peanuts, almonds, walnuts and hazelnuts with high concentration levels (0.016 -15.744 µg/kg).…”

Section: Aflatoxin B1 Gene Detection and Quantificationmentioning

confidence: 99%

Aspergillus species from groundnuts (Arachis hypogaea) and mycotoxin production by toxigenic species

Kamaruddin¹,

Zakaria²

2019

MJM

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Aims: Groundnut is an important food crop and is susceptible to contamination by Aspergillus. The present study was conducted to identify Aspergillus spp. from groundnuts as well as to detect mycotoxin production by toxigenic species. Methodology and results: Molecular identification using ITS region, β-tubulin and calmodulin genes identified six species, A. niger, A. tubingensis, A. flavus, A. aculeatus, A. sydowii and A. fumigatus. Phylogenetic tree of combined sequences showed the isolates from the same species were grouped with reference strains in the same clade, thus the species identity was confirmed. Detection of mycotoxin biosynthesis genes can give an indication of mycotoxin production. Two ochratoxin A genes, PKS15KS and PKS15C-MeT were detected in seven A. niger isolates but none of the isolates produced ochratoxin A when quantification was conducted using Ultra-High Performance Liquid Chromatography. Two aflatoxin B1 biosynthesis genes, Nor-1 (norsolorinic acid) and Ver-1 (Versicolorin) genes were detected in A. flavus but only KDH7 and KL27b isolates produced aflatoxin B1 with concentrations of 1.0 μg/g and 1.1 μg/g, respectively. Conclusion, significance and impact of the study: Various species of Aspergillus found on groundnuts may lead to potential mycotoxin contamination as toxigenic species were also recovered. The occurrence of Aspergillus spp. can reduce the quality of the legumes as well as reducing their shelf life.

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“…Several countries have imposed strict regulations for the presence of aflatoxin in food and feed, with limits ranging from 0 to 35 µg/kg [11]. The European Union has the strictest regulations regarding the presence of aflatoxins in food, with maximum acceptable limits of AF-B1 and total aflatoxins of 2 µg/kg and 4 µg/kg, respectively [12,13].…”

Section: Introductionmentioning

confidence: 99%

Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts

Mukubesa

Nguenha

Hong

et al. 2022

Foods

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Controlling microbial contamination in foods using effective clean and green technologies is important in producing food with less contaminants. This study investigates the effect of photosensitization treatment using naturally occurring curcumin on inactivating Aspergillus flavus spores on peanuts. Light dosages of 76.4 J/cm2 and 114.5 J/cm2 at 420 nm were employed in combination with curcumin concentrations from 25 to 100 μM. The inactivation efficiency of the treatment towards spores in suspension achieved a maximum 2 log CFU/mL reduction in viable spores with 75 μM of curcumin at a light dosage of 114.5 J/cm2 (p < 0.05). The in vivo study was then designed using the optimum conditions from the in vitro experiment. The photosensitization treatment at three different curcumin concentrations (50, 75, 100 μM) extended the shelf-life of raw peanuts by 7 days when treated with 75 μM of curcumin combined with a 114.5 J/cm2 light dosage and stored at 25 °C. The treatment effectively reduced average levels of aflatoxin B1 (AF-B1) on peanuts stored for 7 days at 25 °C from 9.65 mg/kg of untreated samples to 0.007 and 0.006 mg/kg for 75 and 100 μM curcumin (p < 0.05) respectively. The results show the potential use of curcumin-based photosensitization treatment in inactivating fungal growth and reducing AF-B1 concentration on raw peanuts.

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The occurrence of aflatoxin B1 contamination in peanuts and peanut products marketed in southern Brazil

Abstract: ABSTRACT

Cited by 18 publications

References 12 publications

Determination of Aflatoxin B1 Contents in Peanut Protein Snack Bars

Determination of Aflatoxin B1 Contents in Peanut Protein Snack Bars

Aspergillus species from groundnuts (Arachis hypogaea) and mycotoxin production by toxigenic species

Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts

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