Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

Wen, Yunqi; Xu, Lili; Xue, Changhu; Jiang, Xiaoming

doi:10.3390/toxins12090535

Cited by 9 publications

(7 citation statements)

References 35 publications

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“…Moisture content plays an important role in reflecting the quality and stability of foods and TCMs [ 17 , 18 ]. Storage conditions with high moisture content are beneficial for the growth of microbes, leading to the production of more free fatty acids and even unpleasant odor [ 19 , 20 , 21 ]. Compared with normal ZSS, rancid samples had been placed in a high-temperature and -humidity condition, resulting in a higher moisture content, and became typical unqualified samples.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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“…The 2 g oil was titrated with 0.01 mol L −1 sodium thiosulfate standard solution and POV was expressed as reactive oxygen in mmol kg −1 of oil. The color of oil samples was determined according to GB/T 22460—2008 [ 18 ] with a Lovibond tintometer (Model F; The Tintometer, Amesbury, UK), and a cuvette of 25.4 mm was used to determine the red value (R‐value) and yellow value (Y‐value) of tea seed oil.…”

Section: Methodsmentioning

confidence: 99%

Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

Liu

Zhang

Shen

et al. 2021

Euro J Lipid Sci & Tech

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To reduce the contamination of benzo(a)pyrene (BaP) in refined oil during processing, the degumming, deacidification, decolorization, and deodorization processes are optimized to remove BaP and improve the quality of tea seed oil. The results show that decolorization is the most obvious refining process of removing BaP, which is mainly due to the addition of activated carbon and decolorization time. In addition, to ensure the quality of refined tea seed oil and remove BaP, the deodorization temperature and time should be strictly controlled. Comparing with crude oil, the removal rates of BaP in the optimized processes of degumming, deacidification, decolorization, and deodorization reached 16.26%, 18.36%, 92.76%, and 91.08%, respectively. The optimized refining processes can significantly decrease the level of BaP from 9.53 ± 0.02 µg kg−1 in crude tea seed oil to 0.85 ± 0.10 µg kg−1 in refined tea seed oil, and the other physicochemical indexes are in line with the international standard for refined oil. This study can provide useful guidance for the safe processing of refined tea seed oil. Practical Applications: BaP is an internationally recognized carcinogen. In view of the current situation of commercial edible oil being contaminated by BaP, it is particularly important to control the level of BaP in the refining process. To remove BaP while improving the quality of oil, the processes of degumming, deacidification, decolorization, and deodorization of tea seed oil were optimized, and the best refining processes were determined. The results have important practical significance, which could help to reduce the level of BaP and provide a useful reference for the safe production of refined tea seed oil.

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“…55 Therefore, harvesting the grains when ripe but with low moisture content and storing them in low-temperature dry conditions is the best way to prevent fungal reproduction and mycotoxin biosynthesis. 56,57 The Joint Expert Committee on Food Additives under the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/ WHO) stipulated that the tolerable daily intake (TDI) of ZEN was 0.5 μg per kg body weight in 2000. 58 EFSA revised the TDI to 0.25 μg per kg body weight in 2011.…”

Section: The Presence Of Zen In Food and Feedmentioning

confidence: 99%

Toxicity of zearalenone and its nutritional intervention by natural products

et al. 2022

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Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products

Cited by 9 publications

References 35 publications

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

Toxicity of zearalenone and its nutritional intervention by natural products

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