Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan

Subject Areas : Food Science and Technology

Z. Shakeri ¹ , E. Rahimi ² , A. Shakerian ³

1 - M.Sc Graduate of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 - Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran - Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran - Research Center of Nutrition and Organic Products (R.C.N.O.P), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

Received: 2016-10-23 Accepted : 2019-08-13 Published : 2019-06-22

Keywords: Pistachio, Almond, HPLC, Walnut, Aflatoxins, Hazelnut,

Abstract :

Aflatoxins are a group of closely related carcinogenic metabolites produced by certain species of Aspergillus. The objective of this study was to detect the level of aflatoxin in nuts. A total of 80 samples of nuts including, pistachio (20), almond (20), hazelnut (20) and walnut (20) were collected and were analyzed (using HPLC) for aflatoxin B and aflatoxin G in Isfahan during 2016. The aflatoxins B1, B2, G1, G2, and total aflatoxin were found in 2.5%, 5.5%, 5.7%, 7.2%, and 10% of the analyzed sample (by an average concentration of 8.32, 5.635, 3.067, 1.705 and 10.375 ppb), respectively. The concentration of AFB1 in 66.67% and the concentration of AFT in 37.5% from positive samples were higher than the approved limit (5 ppm) of Iranian National Standard. The percentage of pistachio AF-positive nuts was significantly (p < 0.05) more than other analyzed nuts (almond, hazelnut, and walnut). The results showed that contamination of nuts in Isfahan (especially pistachio) to aflatoxins was not satisfactory and can adversely affect the consumer's health.

References:

 

• · Abdolahi-Ezzatabadi, M. (2011).  Pistachio market, price, Quality, Hedonic pricing. Agricultural Economic Research, 3(3): 157-172. [In Persian]


• · Arino, A., Herrera, M., Estopanan, G., Rota, M.C. and etc. (2009). Aflatoxins in bulk and pre-packed pistachios sold in spain and effect of roasting. Food Control, 20(7): 811-814.


• · Arrus, K., Blank, G., Abramson, d., Clear, R. and Holley, R.A,(2005). Aflatoxin production by Aspergillus flavus in Brazil nuts. Journal of Stored Products Resarch, 41(15): 513-527.


• · Cheraghali, A.M., Yazdanpanah, H., Doraki, N.and etc. (2007). Incidence of aflatoxins in Iran pistachio nuts. Food and Chemical Toxicology, 45(12): 812-816.


• · Chun, H.S., Kim, H.J., OK, H.E., Hwang, J.B. and Chung, D.H. (2007). Determination of aflatoxin levels in nuts and their products consumed in South Korea. Food Chemistry, 102(1): 385-391.


• · Dini, A., Khazaeli, P., Roohbakhsh, A., Madadlou, A., Pourenamdari, M. and etc. (2009-2011). Aflatoxin contamination level in iran’s pistachio nuts during years. Food Control, 30(5): 540-544.


• · El tawila, M.M., Soliman, A.A., Mashali, R. and Mashaal, N. (1992). Aflatoxins and hepatocellular carcinoma (study of fort Egyptian patients). The Bulletin of the High Institute of Pablic Health, XXII, 29(1): 121-124.


• · Feizy, J., Beheshti, H.R., Fahim, N.K., Janati, S.F. and Davari, G. (2010). Survey of aflatoxins in rice from Iran using immunoaffinity column clean-up and HPLC with fluorescence detection. Food Additives and Contaminants, 3(4): 263-267.


• · Georgiadou, M., Dimou, A. and Yanniotis, S. (2012). Aflatoxin contamination in pistachio nuts: A farm to storage study. Food Control, 26(3): 580-586.


• · Ghali, R., Belouaer, I., Hdiri, S., Ghorbel, H., Maaroufi, K. and Hedilli, A. (2009). Simultaneous HPLC determination of aflatoxins B1, B2, G1 and G2 in Tunisiam sorghum and pistachios. Journal of Food Composition and Analysis, 22(5): 751-755.


• · Institute of Standards and Industrial Research of Iran. (2002). Food and feed Mycotoxins-Maximum tolerated levels.5925, 1^st Edition. 1-58.


• · Juan, C., Zinedine, A., Molto, J.C., Idrissi, L. and Manes, J. (2008). Aflatoxins levels in dried fruits and nuts from Rabat-Salé area, Morocco, Food control, 19(2):849-853.


• · Kenneth, C.E., Kerri, K., Beverly, G.M., Peter, J.C. (2007). Aflatoxin-producing Aspergillus species from Thailand. Journal of Food microbiology, 114(5): 153-159.


• · Leong, Y. H., Ismail, N., Latif, A.A. and Ahmad, R. (2010). Aflatoxin occurrence in nuts and commercial nutty products in Malaysia. Food Control, 21(2): 334-338.


• · Li, F.Q., Yoshizawa, T., Kawamura, O., Luo, X.Y. and Li, Y.W. (2001). Aflatoxins and fumonisin in corn from the high-incidence area for human hepatocellular carcinoma in Guangxi, China. Journal of Agricultural and Food Chemistry, 49(3): 4122-4126.


• · Luttfullah, G. and Hussain, A. (2011). Studies on contamination level of aflatoxins in some dried fruits and nuts of Pakistan. Food Control, 22(1): 426-429.


• · Park, J. W., Kim, E. K. and Kim, Y.B. (2004). Estimation of the daily exposure of Koreans to aflatoxins B1 through food consumption. Food Additives and Contaminants, 21(2): 70-75.


• · Pittet, A. (1998). Natural occurrence of mycotoxins in foods and feeds – an updated review. Revue. Med. Vet. 149(11) P: 479-492.


• · Rodrigues, P., Venancio, A. and Lima, N. (2012). Mycobiota and mycotoxins of almonds and chestnuts with special. Food Research International, 48(5): 76-90.


• · Shadbad, M.R.S., Ansarin, M., Tahavori, A., Ghaderi, F. and Nemati, M. (2012). Determination of aflatoxins in nuts of Tabriz confectionaries by ELISA and HPLC methods. Advanced Pharmaceutical Bulletin, 2 (1): 123-126.