List of Articles Aflatoxins

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  1 - The Effect of Ozone Gas on Reducing of Aflatoxin B1 in Bulgur of Dent Corn (Zea mays var. indentata)
  N. Farhadieh O. Eyvazzadeh B. Ghiassi Tarzi
  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 bulgu More

  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. Manuscript profile
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  2 - Evaluation of Heavy Metals, Aflatoxins and Microbial Contamination in Sayer Date
  Rouhollah Shiralipour Maryam Alborzi Elnaz Fathizadeh
  Introduction: According to the nutritional investigations, date fruit (Phoenix dactylifera L.) has a good nutritional value and is potentially a strategic export product due to its widespread cultivation in Iran. Date fruit plays an important role in the diets of Irania More

  Introduction: According to the nutritional investigations, date fruit (Phoenix dactylifera L.) has a good nutritional value and is potentially a strategic export product due to its widespread cultivation in Iran. Date fruit plays an important role in the diets of Iranian people. For these reasons, monitoring the quality and safety of date is necessary and essential. Materials and Methods: In this survey, 15 samples of different brands of sayer date fruit were collected through Ahvaz market in order to analyse the heavy metals namely Pb and Cd, as well as Fe, Cu and Zn and detect aflatoxins B and G and evaluate the microbial contaminations. Sample preparations of date fruit were carried out according to AOAC 999.11 (Pb, Cd, Fe, Cu and Zn), ISIRI 6872 (aflatoxins) and ISIRI 10899-1 (yeast and mold) standard methods. Results: The mean values of Pb, Cd, Fe, Zn and Cu were 0.062, 0.040, 4.6, 1.5 and 2.5 µg g-1, respectively. There was no evidence to verify aflatoxins B and G existences in the collected samples. Microbial experiments have been performed on yeast and mold in date fruit samples. The results indicated no microbial contamination except in one sample suspicious to the presence of mold that was over the tolerable level according to ISIRI 16217. Conclusion: According to the results, the date fruit distributed in Ahvaz city was relatively healthy and safe to be consumed. Manuscript profile
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  3 - Non-destructive spectroscopic methods in the identification and quantitative measurement of various mycotoxins in pistachios
  Rouhollah Karami-Osboo fahimeh faridshaygan
  The problem of aflatoxin contamination of pistachios is one of the important research issues and one of the national and regional problems of this valuable product and pistachio exporting countries have always used this tactic against Iranian pistachios in order to comp More

  The problem of aflatoxin contamination of pistachios is one of the important research issues and one of the national and regional problems of this valuable product and pistachio exporting countries have always used this tactic against Iranian pistachios in order to compete in the international market. Many agricultural products are at risk of aflatoxin contamination and have been allowed in food due to health hazards. So in agriculture, we need controllers or processors of products, which are fast and cheap. The presence of fungi and the feeding of spores causes them to grow and produce more toxins in the product. The purpose of this study was to review the use of a spectroscopic method (surface-enhanced Raman SERS or FTIR) to detect the type and concentration of aflatoxin in pistachios using a simple method and rapid one-step extraction to discover and implement the method for analysis and Analysis is in place. The proposed SERS method can be used as a powerful tool to generate useful power for analysis with great accuracy and convenience to detect aflatoxins in many parts of the sample required for rapid analysis. Manuscript profile
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  4 - Pharmacognostical, physico-chemical and contamination studies of polyherbal formulation “Qurse pudina”
  Md Rafiul Haque Nikhat Tara Moumita Nandi
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  5 - Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan
  Z. Shakeri E. Rahimi A. Shakerian
  10.30495/jfh.2019.667054
  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) a More

  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. Manuscript profile
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  6 - Effect of different strains of Saccharomyces cerevisiae on reduction of aflatoxin B1, B2, G1 and G2
  R. Karami-Osboo M. Mirabolfathy
  Saccharomyces cerevisiae is one of the major microorganisms widely used in food fermentation, and the ability of its strains to reduce the level of aflatoxins has been reported. The aim of this study was to test the capability of S. cerevisiae strains on reduction of af More

  Saccharomyces cerevisiae is one of the major microorganisms widely used in food fermentation, and the ability of its strains to reduce the level of aflatoxins has been reported. The aim of this study was to test the capability of S. cerevisiae strains on reduction of aflatoxin B1, B2, G1 and G2 levels. For this reason, standard strains of PTCC 5052 and PTCC 5269 were cultivated on Yeast Mold Agar. Afterwards, cell suspension containing 107 cell/ml was spiked into PBS (pH= 7.2) containing 20 ng/ml of each B1, B2, G2 and G1 aflatoxins. Aflatoxin levels were determined using HPLC and immunoaffinity columns. The results show that different strains of S. cerevisiae reduced the aflatoxin levels in a different rate and various durations. At the time 320 min the PTCC 5052 strain reduced the aflatoxin B1, B2, G1 and G2 levels to 11.2 , 13.9, 8.0 and 8.1%, respectively; meanwhile, these results for the PTCC 5269  strain 9.5, 8.0, 2.3 and 16.2%, respectively. Results suggested that different strains of S. cerevisiae had a different reduction rate on aflatoxins. Moreover, the strains need to have sufficient time to absorb the maximum amounts of aflatoxin.  Manuscript profile
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  7 - Isolation and characterization of toxicogenic fungi strains from wheat and corn used in Kerman city
  Omidreza Sarrafi Mohammad Faezi Ghasemi Arash Chaichi Nosrati
  Mycotoxins are the secondary metabolites produced by Penicillium, Fusarium, and Aspergillus species. These metabolites are mainly produced by Aspergillus species. This study was aimed to isolation and characterization of the toxicogenic fungi strains from mostly consume More

  Mycotoxins are the secondary metabolites produced by Penicillium, Fusarium, and Aspergillus species. These metabolites are mainly produced by Aspergillus species. This study was aimed to isolation and characterization of the toxicogenic fungi strains from mostly consumed cereals (wheat, corn) used in Kerman city. This empirical basic study was carried out on 83 samples of wheat and corn collected from formal preservation units. Screening was conducted using sabouraud dextrose agar, sabouraud dextrose agar with chloramphenicol and PDA mediums. The isolated strains were identified according to morphologic characters. The presence of mycotoxins of pathogenic fungi was determined by HPLC. Overall, 37% of samples were infected with Aspergillus and A. flavus (14%) was the most frequent fungi. Also aflatoxins B1, B2 and G1 were isolated from Aspergillus using HPLC. Our results indicated the presence of toxigenic fungi on the mostly consumed cereals (wheat and corn). Therefore, a program must be planned to control the fungi on the cereals. Manuscript profile
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  8 - Effect of Bread Making Process on Aflatoxin Level Changes
  Jafar Milani Seyed Saman Seyed Nazari Elmira Bamyar Gisou Maleki
  10.22034/jchr.2018.544078
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