Effects of Extrusion Temperature and Dwell Time on Aflatoxin Levels in Cottonseed

Abstract

Cottonseed is an economical source of protein and is commonly used in balancing livestock rations; however, its use is typically limited by protein, fat, gossypol, and aflatoxin contents. Whole cottonseed was extruded to determine if the temperature and dwell time (multiple stages of processing) associated with the process affected aflatoxin levels. The extrusion temperature study showed that aflatoxin levels were reduced by an additional 33% when the cottonseed was extruded at 160 degrees C as compared to 104 degrees C. Furthermore, the multiple-pass extrusion study indicated that aflatoxin levels were reduced by an additional 55% when the cottonseed was extruded four times as compared to one time. To estimate the aflatoxin reductions due to extrusion temperature and dwell time, the least mean fits obtained for the individual studies were combined. Total estimated reductions of 55% (three stages of processing at 104 degrees C), 50% (two stages of processing at 132 degrees C), and 47% (one stage of processing at 160 degrees C) were obtained from the combined equations. If the extreme conditions (four stages of processing at 160 degrees C) of the evaluation studies are applied to the combined temperature and processing equation, the resulting aflatoxin reduction would be 76%.

Bromatologia e contaminação com fumonisina e aflatoxina em rações utilizadas na piscicultura da região de Londrina, Estado do Paraná, Brasil

“…Busser & Abbas (2002) reduziram 33% do teor de AFB 1 em sementes de algodão, fixando o tempo de extrusão e variando a temperatura de 104 e 160 º C. Cazzaniga et al (2001), comparando o efeito de extrusão, conseguiram eliminar 95% de deoxinivalenol (DON) e 10-25% de AFB 1 em farinha de milho, enquanto que Jackson et al (1996) reduziram fumonisinas 25 a 30% com temperatura de 125 º C e 90% à 175 º C, no processamento de alimentos à base de milho. Neste contexto, a fumonisina ocorreu em 61,29% das amostras extrusadas e 45,45% das amostras peletizadas (Tabela 2), em comparação à contaminação quase que total, detectada no milho 'in natura' por Hirooka et al (1996), Ono et al (1999) e Ono et al (2002).…”

Effect of Co- existing Filamentous Fungi on Growth Inhibition and Aflatoxin production by Aspergillus parasiticus

“…Many physical, chemical and biological methods have been applied for the removal and biosynthesis of aflatoxins, and also growth of aflatoxigenic moulds inhibition. However, few of these have practical applications (Buser and Abbas, 2002;Luias et al, 2002).…”

Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (<i>Sorghum L.</i> Moench)

“…In the case of afl atoxin contaminated cottonseed (339 ng/g AFB 1 ), reductions of 46 and 65% were observed, when samples were extrusion-cooked at 104 and 160ºC, respectively. Furthermore, multiple-pass extrusion produced an additional 55% of afl atoxin reduction when cottonseed was extruded four times as compared to one time (Buser and Abbas, 2002).…”

“…Reductions in mycotoxin levels, microbial contamination, and other toxic substances (such as trypsin inhibitors) are achieved during the cooking, particularly in the extrusion-cooking (Cazzaniga et al, 2001;Buser and Abbas, 2002;Castells et al, 2005). High temperature/short time extrusion-cooking methods are used in the industry to produce expanded products such as snack foods, breakfast cereals and pet foods (Rahman, 1995).…”