The Effect of Ozone Gas on Reducing of Aflatoxin B1 in Bulgur of Dent Corn (Zea mays var. indentata)

Subject Areas : Microbiology

N. Farhadieh ¹ (M.Sc. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
O. Eyvazzadeh ² (Assistant Professor of the Department of Food Science, Collage of Agriculture, Varamin–Pishva Branch, Islamic Azad University, Varamin, Tehran, Iran.)
B. Ghiassi Tarzi ³ (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2021-06-03 Accepted : 2021-06-03 Published : 2021-06-22

Keywords: Aflatoxins B1, corn bulgur, ozone, toxicity,

Abstract :

Introduction: Aflatoxins are the secondary toxic metabolites of some fungi. Aflatoxins, especially aflatoxin B1, are highly toxic and may cause serious risks to human and animal health. In this study, the effects of ozonation processes on aflatoxin content of corn bulgur were investigated. Materials and Methods: In this investigation, corn bulgur was inoculated with Aspergillus flavus (2 × 107 CFU/ ml), was subjected to ozonation process at the concentrations of 7 and 9 mg/ L for 120 and 180 minutes. The effect of ozonation process on aflatoxins B1 values was investigated. HPLC apparatus was employed as a mean to determines aflatoxin qualitatively and quantity. Results: The results showed that the ozonation process reduced aflatoxins B1, and in all treatments (except control) was lower than the permissible limit defined by the national standard of Iran (5 ppb). Decrease of aflatoxin was influenced by the concentration and time of exposure to ozone, and the lowest level of aflatoxin B1 observed in ozonated corn bulgur at the concentration of 9 mg/ L for 180 minutes (p < 0.05). In relation to other aflatoxins (B2, G1 and G2), ozonation reduced the concentration significantly quall the highest concentration was detected in control (P <0.05). Overall, although other aflatoxins were affected by ozone, their depletion was modest, and this effect did not follow a regular pattern. Conclusion: According to the results, ozonation an effective, fast, and safe method to reduce aflatoxin B1 in corn bulgur.

References:

Anon. (2011). Human and Animal Feed - Measurement of group B and G aflatoxins by high-efficiency liquid chromatography and immunoafinite purification. Publications of Iran Institute of Standards and Industrial Research, Standard No. 6872.

Bashiri, P. (2011). Investigate the reduction of pistachio aflatoxin using ozone. PhD Thesis in Food Science and Technology. Mashhad Ferdowsi University [In persian].

Cullen, P., Tiwari, B., O'Donnell, C. & Muthukumarappan K. (2009). Modelling approaches to ozone processing of liquid foods. Trends in Food Science & Technology, 20(3-4),125-36.

De Alencar, E. R., Faroni, L. R. D., Soares, N. D. F., da Silva, W. A. & Carvalho, M. C. D. (2012). Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts. Journal of the Science of Food and Agriculture, 92, 899-905.

Farzaneh, M., Shi, Z. Q., Ghassempour, A., Sedaghat, N., Ahmadzadeh, M. & Mirabolfathy, M. (2012). Aflatoxin B1 degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran. Food Control, 23, 100-106.

Haggani, S. (2011). Corn Guide. Internal Journal of Technical Unit of Hazara III Agricultural Development Company, No. 12 [In persian].

Inan, F., Pala, M. & Doymaz, I. (2007). Use of ozone in detoxification  of aflatoxin B1 in red pepper. Journal of Stored Products Research, 43(4), 425-429.

Li, H., Xiong, Z. & Gui D. (2019). Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts. Journal of Food Processing and Preservation, 43(4), 13914.

Luo, X. H., Wang, R., Wang, L., Yongfu, L., Bian, Y& Chen, Z. X. (2014a). Effect of ozone treatment on aflatoxin B1 and safety evaluation of ozonized corn. Food Control, 37, 171-176.

Luo, X. H., Wang, R., Wang, L., Yongfu, L., Wang, Y. & Chen, Z. X. (2014b). Detoxification of aflatoxin in corn flour by ozone. Journal of the Science of Food and Agriculture, 94 (11), 2253-2258.

Magnoli, A. P., Tallone, L., Rosa, C. A. R., Dalcero, A. M., Chlacchiera, S. M. & Sanchez, R. M. T. (2008). Commercial bentonites as detoxifier of broiler feed contaminated with aflatoxin. Applied Clay Science, 40, 63-71.

McDonough, M. X., Campabadal, C. A., Mason, L. J., Maier, D. E., Denvir, A. & Woloshuk, C. (2011). Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins. Journal of Stored Products Research, 47, 249-254.

Mirhadi, M. (2001) Corn. Tehran, Agricultural Research and Training Organization [In persian].

Mirabalftahi. M, Karami. R, chit maker. M. (2018). The plan is to use ozone gas to reduce the contamination of pistachios with aflatoxins and fungi that produce them. Agricultural Research, Training and Promotion Organization [In persian].

Mirbagheri, W., Baradaran Nasiri, M., Emami, J. & Hosseini Sabet, M. (2016). Production and trade of basic agricultural products in the period of 1380-1395. Deputy of Infrastructure and Production Research. 15201.

Moosavian, M., Darvishnia. M. & Khosravinia, H. A. (2016). Comparison of Growth of Aspergillus flavus and Aspergillus parasiticus in Different Conditions of Temperature, Moisture and pH. Journal of Applied researches in Plant Protection. 6 (2), 37-47 [In persian].

Rahimi, M. (2014). Investigating the effect of two processes of roasting and ozonation on the amount of pistachio aflatoxin. Master Thesis in Food Industry. Islamic Azad University, Quds City Branch [In persian].

Ribeiro, J., Cavaglieri, L., Vital, H., Cristofolini, A., Merkis, C., Astoreca, A., Orlando, J., Carú, M., Dalcero, A. & Rosa CAR. (2011). Effect of gamma radiation on Aspergillus flavus and Aspergillus ochraceus ultrastructure and mycotoxin production. Radiation Physics and Chemistry, 80, 658–663.

Saalia, F. K. & Phillips, R. D. (2010). Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles. Food Control, 21, 1066-1069.

Tavakolipour, H ., Javanmard, M. & Zirjany, L. (2012). Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil. JFST, 36 (9), 11-19 [In persian].

Wu, Q., Jezkova, A., Yuan, Z., Pavlikova, L., Dohnal, V. & Kuca, K. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41, 1-7.