Aflatoxins: Properties, Toxicity and Detoxification

Kumar, Vankayalapati Vijaya

doi:10.19080/nfsij.2018.06.555696

Cited by 27 publications

(19 citation statements)

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“…AFs are destroyed by UV light in the presence of oxygen. The absorption maximums for various AFs are different: AFB1 shows maximum absorption at 223, 265, and 362 nm, AFB2 at 265 and 363 nm, AFG1 at 243, 257, 264, and 362 nm; meanwhile, AFG2 has its absorption maxima at 265 and 363 nm [76]. When AFG1, AFB1, and AFB2 were spiked in pure water and were treated by UV light, significant decreases in their concentrations (67.22, 98.25, and 29.77% decreases, respectively) were recorded [77].…”

Section: Physical Methodsmentioning

confidence: 96%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

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Section: Physical Methodsmentioning

confidence: 96%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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“…Aflatoxins are low molecular weight molecules, among 312-346 Da [29], composed of carbon, oxygen and hydrogen atoms (Figure 2). They are highly oxygenated heterocyclic compounds derived from difuranocumarinic, where the difuran group is attached to one side of the cumarin nucleus and the pentatone ring is connected to the other side, in the case of AF-B series, or the hexagonal lactone ring, in the case of AF-G series [28].…”

Section: Physical and Chemical Characteristicsmentioning

confidence: 99%

Mycotoxins in Pistachios (Pistacia vera L.): Methods for Determination, Occurrence, Decontamination

Mateus

Barros

Pena

et al. 2021

Toxins

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The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting in fungal contamination and its secondary metabolism. Aflatoxins (AFs) are the most common mycotoxins in pistachio and the most toxic to humans, with hepatotoxic effects. More mycotoxins such as ochratoxin A (OTA), fumonisins (FBs), zearalenone (ZEA) and trichothecenes (T2, HT2 and DON) and emerging mycotoxins have been involved in nuts. Because of the low levels of concentration and the complexity of the matrix, the determination techniques must be very sensitive. The present paper carries out an extensive review of the state of the art of the determination of mycotoxins in pistachios, concerning the trends in analytical methodologies for their determination and the levels detected as a result of its contamination. Screening methods based on immunoassays are useful due to their simplicity and rapid response. Liquid chromatography (LC) is the gold standard with new improvements to enhance accuracy, precision and sensitivity and a lower detection limit. The reduction of Aspergillus’ and aflatoxins’ contamination is important to minimize the public health risks. While prevention, mostly in pre-harvest, is the most effective and preferable measure to avoid mycotoxin contamination, there is an increased number of decontamination processes which will also be addressed in this review.

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“…There are over 300 mycotoxins, the most important of which include aflatoxins (AF), patulin, fumonisins, ochratoxins, ergotamine, deoxyvalenol, and zearalenone [33][34][35][36]. Aflatoxins are the main mycotoxins synthesized by Aspergillus flavus, A. parasiticus and A. nomius [37][38][39]. Aflatoxin-related contamination by fungi can occur in food and feed products (e.g., cocoa, spices, figs, rice, wheat, maize, sesame seeds, millet, and groundnuts) during the processes before and after harvesting [40][41][42][43][44][45][46][47][48][49][50][51][52].…”

Section: Introductionmentioning

confidence: 99%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

112

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

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Aflatoxins: Properties, Toxicity and Detoxification

Cited by 27 publications

References 0 publications

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Mycotoxins in Pistachios (Pistacia vera L.): Methods for Determination, Occurrence, Decontamination

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

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