The occurrence of aflatoxins in mustard and mustard products

Sahay, Sanjay; Prasad, T.

doi:10.1080/02652039009373912

Cited by 20 publications

(6 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of aflatoxin B1 in sunflower oils and mustard suggests that this mycotoxin could be present in sunflower and grapeseed meals [132,133]. In the same way, because zearalenone was found in rapeseed and maize oils it could also be present in the meals, but probably at a lower concentration than that observed in maize [131].…”

Section: Mycotoxin Contaminationmentioning

confidence: 99%

Worldwide Mycotoxins Exposure in Pig and Poultry Feed Formulations

Guerre

2016

Toxins

View full text Add to dashboard Cite

The purpose of this review is to present information about raw materials that can be used in pig and poultry diets and the factors responsible for variations in their mycotoxin contents. The levels of mycotoxins in pig and poultry feeds are calculated based on mycotoxin contamination levels of the raw materials with different diet formulations, to highlight the important role the stage of production and the raw materials used can have on mycotoxins levels in diets. Our analysis focuses on mycotoxins for which maximum tolerated levels or regulatory guidelines exist, and for which sufficient contamination data are available. Raw materials used in feed formulation vary considerably depending on the species of animal, and the stage of production. Mycotoxins are secondary fungal metabolites whose frequency and levels also vary considerably depending on the raw materials used and on the geographic location where they were produced. Although several reviews of existing data and of the literature on worldwide mycotoxin contamination of food and feed are available, the impact of the different raw materials used on feed formulation has not been widely studied.

show abstract

Section: Mycotoxin Contaminationmentioning

confidence: 99%

Worldwide Mycotoxins Exposure in Pig and Poultry Feed Formulations

Guerre

2016

Toxins

View full text Add to dashboard Cite

show abstract

“…The presence of mycotoxins has been reported in several vegetable oils around the world (Samarajeewa et al, 1983;Bordin et al, 2014). Aflatoxins have been reported in olive oils in Greece by Papachristou and Markaki (2004) and in Spain and Morocco by Cavaliere et al (2007) elsewhere in North Africa, in peanut oil in Senegal and China by Bao et al (2010) and in mustard oil, used for cooking in Northern India at concentrations of 55 to 87 ppb (Sahay and Prasad, 1990). The presence of aflatoxins in peanut oils is worrying.…”

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

View full text Add to dashboard Cite

Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption. Contribution/Originality: This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.

show abstract

“…Mustard is a susceptible substrate for aflatoxin contamination (Sahay and Prasad, 1990;Bilgrami et al, 1991). Bilgrami et al, (1991) found mustard seeds of preharvested crops to be contaminated with various levels of aflatoxin.…”

Section: Other Spices and Herbsmentioning

confidence: 99%

Detecting and controlling mycotoxin contamination of herbs and spices

Heperkan

2006

Handbook of Herbs and Spices

View full text Add to dashboard Cite

The occurrence of aflatoxins in mustard and mustard products

Cited by 20 publications

References 6 publications

Worldwide Mycotoxins Exposure in Pig and Poultry Feed Formulations

Worldwide Mycotoxins Exposure in Pig and Poultry Feed Formulations

The Oils Refining Process and Contaminants in Edible Oils: A Review

Detecting and controlling mycotoxin contamination of herbs and spices

Contact Info

Product

Resources

About