Impacts of Dehydroacetic Acid and Ozonated Water on Aspergillus flavus Colonization and Aflatoxin B1 Accumulation in Iranian Pistachio
- سال انتشار: 1395
- محل انتشار: فصلنامه کنترل کیفیت مخاطرات مواد غذایی، دوره: 3، شماره: 3
- کد COI اختصاصی: JR_JFQHC-3-3_003
- زبان مقاله: انگلیسی
- تعداد مشاهده: 305
نویسندگان
Medical Biotechnology Research Center, Ashkezar Branch, Islamic Azad University, Ashkezar, Yazd, Iran
Department of Medical Parasitology and Mycology, Medical School, Shahid Sadoughi University of Medical Sciences, Yazd, Ira n
Medical Biotechnology Research Center, Ashkezar Branch, Islamic Azad University, Ashkezar, Yazd, Iran
School of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
چکیده
Background: Aflatoxins (AFs) are the most prevalent carcinogenic mycotoxins, produced mainly by Aspergillus flavus and A. parasiticus. The general purpose of the present study was to use Dehydroacetic Acid (DHA) and Ozonated Water (OW) to control A. flavus growth and accumulation of Aflatoxin B1 (AFB1) in Iranian pistachios. Methods: Three treatment pistachio groups were separately immersed in DHA (1 N) and OW (10 mg/L), and also combination of DHA and OW. Then, each group was contaminated with 1×103 A. flavus cell suspensions. Also, sterile distilled water as well ascyclohexamide solutions were considered as negative and positive control, respectively.The solution inhibitory characteristics were assessed by enumeration of viable as well as cultivable fungal conidia on the samples. High Performance Liquid Chromatography (HPLC) technique was used for AFB1 determination. Data were analyzed by One way ANOVA and Tukey T-tests using SPSS, Inc, Chicago, IL software (v. 16.0).Results: DHA and combinations of DHA and OW groups which exhibited no growth of A. flavus, had the most antifungal activity (p< 0.05) in comparison with the other groups. The highest AFB1 contamination content was seen in negative control samples (6.19±0.33μg/kg) and also OW treated ones (6.1±0.32 μg/kg). The least AFB1 level was detected in DHA treated group (1.5±0.21 μg/kg) and combinations of DHA and OW (1.59±0.21 μg/kg). However, no AFB1 was found in positive control samples. Conclusion: We found that DHA showed antifungal and inhibitory activities more than OW in Iranian pistachios. Application of DHA is recommend for Iranian food industries as a potential mean for prevention of the fungi growth and AFB1 accumulation in pistachios nuts.کلیدواژه ها
Pistacia، Aflatoxins، Aspergillus flavus، Dehydroacetic Acid، Ozoneمقالات مرتبط جدید
- بررسی خصوصیات فیزیکی (حسی و بافتی) و میکروبی، گوشت مرغ تازه در دمای ۴ درجه سانتی گراد با پوشش کیتوزان ژلاتین و عصاره سیر آویشن
- بررسی خصوصیات شیمیایی و میکروبی گوشت مرغ تازه در دمای نگهداری یخچال با پوشش کیتوزان ژلاتین و عصاره سیر آویشن
- Characteristics of combined oleogels and their applications in the food industry
- یک سلامت برای ایمنی مواد غذایی، امنیت غذایی و تولید مواد غذایی پایدار
- چگونه محصولات نانوایی با شاخص گلیسمی پایین تولید کنیم؟
اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.