Monitoring of aflatoxin G1, B1, G2, and B2 occurrence in some samples of walnut

被引：0
作者：
Reza Habibipour
Parisa Rahimi Tamandegani
Abbas Farmany
机构：
[1] Islamic Azad University,Department of Microbiology, College of Basic Sciences, Hamedan Branch
[2] Islamic Azad University,Department of Chemistry, Young Researchers and Elite Club, Hamedan Branch
来源：
Environmental Monitoring and Assessment | 2016年 / 188卷
关键词：
Aflatoxin; Walnut; HPLC;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This research was conducted to monitor the aflatoxigenic fungi and aflatoxin contamination of walnut in the Hamedan province. For this purpose, 40 samples were analyzed. Aspergillus, Alternaria, Rhizopus, Cladosporium, Fusarium, yeast, and some different bacteria were isolated from walnuts. Aspergillus is the most frequent genus. Aspergillus flavus was predominantly isolated. HPLC was used for evaluation of aflatoxin contamination of walnut samples. Aflatoxins G1 (AFG1), B1 (AFB1), G2 (AFG2), and B2 (AFB2) were produced by 20 isolates. AFG1 and AFB1 were being predominant at concentration ranges of 1.7–18.2 and 0–8.2 ngg−1, respectively. Highest levels were found in one sample that was highly contaminated with Aspergillus flavus/Aspergillus parasiticus. Methyl beta cyclodextrin also was performed for detection of aflatoxigenic Aspergillus isolates. The results showed that only 31.6% (p < 0.05) of A. flavus and A. parasiticus isolates were able to produce aflatoxin. A significant difference was shown between shielded and unshielded walnut in aflatoxin contamination. The content of aflatoxin in most of the walnut samples did not reach to maximum tolerable limit for aflatoxin B1 in EU standard (p > 0.05). Thus, systematic and continues monitoring of walnuts is recommended.
引用
收藏
相关论文
共 132 条
[11]  
Camarda R(2001)New additive for culture media for rapid identification of aflatoxin-producing Pakistan Journal of Biological Science 4 858-860
[12]  
Locci L(2006) strains Acta Horticulturae 726 615-618
[13]  
Merlini G(2012)Biosensors and multiple mycotoxin analysis Food Additives & Contaminants. Part B, Surveillance 5 8-10
[14]  
Nasini E(2016)The effects of storage period and relative humidity on Tombul type hazelnut produced in Turkey Food Control 60 461-465
[15]  
Papadopoulos G(2012)Study on fungal contamination of pistachio seeds in Kerman Province, Iran, and some new fungi for Iranian pistachio mycoflora African Journal of Microbiology Research 6 6781-6784
[16]  
Cano-Sancho V(2007)Aflatoxin in raw walnut kernels marketed in Tehran, Iran Pakistan Journal of Nutrition 6 460-462
[17]  
Sanchis S(2009)Seasonal prevalence level of aflatoxin M Toxicological & Environmental Chemistry 91 241-249
[18]  
Marín AJ(2015) and its estimated daily intake in Pakistan Food Additives & Contaminants: Part B: Surveillance 8 266-270
[19]  
Ramos D(2013)Occurrence of fungal contamination in pistachio and peanut samples from retail shops in Sanandaj Province PloS One 8 e63077-977
[20]  
Danesh H(1994)Evaluation of fungal flora in some important nut products (pistachio, peanut, hazelnut and almond) in Tehran, Iran Proceeding of the 6th International Working Conference on Stored-product Protection 2 971-78
12345678910