Evaluation of aflatoxin B1 in different parts of pistachio fruit and effects of processing stages

Subject Areas : Food Science and Technology

رزا  Dargahi ¹ (Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran)
معصومی  Masoumi ² (Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran)
محمد  Moradi ³ (Assistant Professor, Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran.)
S.R  Fani ⁴ (- Plant Protection Research Department, Yazd Agricultural and Natural Resources Research and Education Center, AREEO, Yazd, Iran)

Received: 2013-12-08 Accepted : 2015-02-25 Published : 2014-11-22

Keywords: Pistachio, Aflatoxin, Elisa, harvesting, Processing steps,

Abstract :

   Pistachio nut as the most important agricultural export products is facing challenges trough production and conception. Toxigenic Aspergillus species are able to grow and produce dangerous mycotoxins on pistachio nut. Distribution of aflatoxin in different pistachio samples collected pre- (early splitting and healthy pistachios in orchards) and post-harvest (steps in processing plants) was evaluated. Aflatoxin B1 content of samples was quantified using ELISA.  Overall, high content of aflatoxin B1 in pre-harvest was observed in early splitting pistachios which were 5 times higher than healthy ones. The mean value of aflatoxin B1 content in early splitting and healthy pistachio was 10.2 and 1.8 ng/g, respectively. In processing plant, the content of aflatoxin B1 in stained, small, floater and open shell pistachios was 21, 4, 15 and 2 times higher than unstained, large, sinker and closed shell pistachios, respectively. The presence of aflatoxin B1 in samples taken from orchards and processing plants indicates pre-harvest contamination by aflatoxin-producing fungi, which may exacerbate by inadequate post-harvest conditions. Physical properties of contaminated pistachios may be used to reduce aflatoxin levels in pistachio bulks during or after processing. ELISA, as practical, sensitive and cheap method, may apply to determine the aflatoxin content of pistachios.

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