Preliminary Survey of Aflatoxins in Mashhad’s Roasted Red Skin Peanut Kernels during February to May 2016

Introduction: Aflatoxins (AFs) are a group of mycotoxins created as metabolic items for the most part by three types of Aspergillus including Aspergillus flavus, Aspergillus parasiticus and the uncommon Aspergillus nomius. Eighteen aflatoxins have been identified up to now, but only six of them have been found in food and feed. Methods: The occurrence of aflatoxins in 32 samples of roasted red skin peanut was determined using HPLC with a Chromolith column. All samples were purchased from retail shops and local markets in Mashhad city. The method was based on the extraction of samples and aflatoxins determination after post-column derivatization by Kobra Cell and fluorescence detection at excitation and emission wavelengths of 365 and 435 nm, respectively. Results: Mean levels of aflatoxins B1, B2, G1, G2 and total aflatoxins were found to be 57.17, 2.56, 12.51, 1.42 and 85.16 ng g-1, respectively. Aflatoxins B1 (AFB1) was detected in 12 samples (37.5%) with a mean value of 57.17 ± 90.32 ng g-1 and a maximum level of 243.61 ng g-1. AFB1 levels exceeded Iran maximum tolerate limit (5 ng/g) in 7 out of 32 peanut samples. 21.8% of these peanut samples exceeded the maximum tolerate limit set for total aflatoxins by codex and Iran (15 ng g-1). Conclusion: According to the obtained results, more effort is needed to control aflatoxin levels in Mashhad’s peanut. This survey provides valuable information on aflatoxin contamination in peanut products marketed in Iran as well.&nbsp

Survey of Mycotoxins in Wheat from Iran by HPLC Using Immunoaffinity Column Cleanup

Mycotoxins are small, toxic chemical products produced as secondary metabolites by a few fungal spices that readily colonise crops and contaminate them with toxins in the field or after harvest. In this study a liquid chromatographic method was developed for the simultaneous determination of aflatoxins (AFs) (B1, B2, G1, and G2), ochratoxin A (OTA) and zearalenone(ZEA) toxins in wheat. For this purpose, a total of 231 wheat samples were analyzed. Mycotoxins were extracted and purified from the samples using immunoaffinity (IAC) columns. 2.67% and 2.21% of examined wheat samples contained AFB1and OTA. The method was based on the extraction of AFs, OTA and ZEA finely ground wheat sample with 80% methanol and 60% acetonitrile solution, respectively. 2.60% and 2.16% of examined wheat samples contained AFB1 and OTA. LOD was 0.27, 0.04, 0.23, 0.04, 1.18 and 21.56 for AFB1, AFB2, AFG1, AFG2, OTA and ZEA, respectively.Considering these results, these special products should not be a health concern for these collectives; however, special attention needs on foods distribution in retail shops

Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization

Abstract Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28 mg/L and 462.75 mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and anthocyanin and polyphenol amounts were 256.32 mg/L and 433.71 mg/L, respectively. The optimal conditions of enzymatic pretreatment for the maximum yield were 1.5% enzyme concentration at 60 °C (the values of extracted anthocyanin and polyphenol were 279.64 mg/L and 484.93 mg/L, respectively). Conclusions Different extractionpretreatments demonstrated that the enzymatic pretreatment resulted in the highest extraction of anthocyanins and polyphenols from Berberis vulgaris L. Therefore, pectinase can act as a potential assisted extraction for the extraction process. Graphical Abstrac