Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation |
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| Authors: | M Jalili S Jinap MA Noranizan |
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| Institution: | 1. Food Safety Research Centre (FSRC), Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;3. Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;4. Department of Food Industries and Agriculture Research, National Standard Organization of Iran, Karaj, Iran;1. Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland;2. Department of Mathematical and Statistical Methods, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland;1. Department of Microbiology & Immunology, Brody School of Medicine, East Carolina University, Greenville, NC, United States;2. Department of Pharmacology & Toxicology, Brody School of Medicine, East Carolina University, Greenville, NC, United States;1. Water Pollution Control Department, National Research Center, El Bohouth Street Dokki, Cairo, P.O. Box 12622, Egypt;2. Inorganic Chemistry Department, National Research Centre, El Bohouth Street Dokki, Cairo, P.O. Box 12622, Egypt;3. Food Toxicology and Contaminants Department, National Research Centre, El Bohouth Street Dokki, Cairo, P.O. Box 12622, Egypt;1. Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Doornfontein Campus, 2028, Gauteng, South Africa;2. Department of Biochemistry, School of Mathematical and Natural Sciences, University of Venda, Thohoyandou, South Africa;3. Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Ghent University, Ghent, B-9000, Belgium;1. School of Food Science and Technology, Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou, Henan 450001, People''s Republic of China;2. College of Life Sciences, Henan Normal University, Xinxiang, Henan 453007, People''s Republic of China |
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| Abstract: | Irradiation is an important means of decontamination of food commodities, especially spices. The aim of the current study was to investigate the efficacy of gamma radiation (60Co) for decontaminating ochratoxin A (OTA) and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) residues in artificially contaminated black and white pepper samples. The moisture content of the pepper samples was set at 12% or 18%, and the applied gamma dose ranged from 5 to 30 kGy. Mycotoxin levels were determined by high-performance liquid chromatography (HPLC) after immunoaffinity column (IAC) chromatography. Both the gamma irradiation dose and moisture content showed significant effects (P<0.05) on mycotoxin reduction. The maximum toxin reductions, found at 18% moisture content and 30 kGy, were 55.2%, 50.6%, 39.2%, 47.7% and 42.9% for OTA, AFB1, AFB2, AFG1 and AFG2, respectively. |
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