Efficiency of plant extracts on Aspergillus growth and aflatoxin B1 production in Zea mays

Al-Warshan, Salim H.S.; Hadi, Sara Thamer; Sultan, Linh Jaafar

doi:10.30848/pjb2023-4(22)

Cited by 4 publications

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“…The percentage of A. flavus isolates that produce AFB1 was high (75%). These results are consistent with some previous studies that reported that most A. flavus isolates have the ability to produce AFB1 [15] .The variation in isolates in their ability to produce AFB1 is attributed to genetic differences between isolates, and their ability is not only determined by the type of toxin produced but also by the quantity of toxin [16] .These results provide a clear indication of the extent of the danger posed by the presence of these fungal species to public health in the event that the simple conditions for their growth and production of fungal toxins are met, not only for Aspergillus spp but also for other fungal species that contaminate corn grains. The ability of clay minerals and activated charcoal derived from fermented and unfermented date palm kernels, respectively, tested in the experiment, proved effective in strongly binding with AFB1 molecules in the YES medium.…”

Section: Resultssupporting

confidence: 93%

Efficiency of Some Clays and Organic Materials on the Reduction of Aflatoxin B1 Produced from Isolates of the Fungus Aspergillus flavus Contaminating Corn Grains

Obaid,

Al-Warshan,

Abed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study was conducted to evaluate the effectiveness of certain types of clay minerals, activated charcoal made from common reed and date palm kernel, in reducing the levels of aflatoxin B1(AFB1) produced by Aspergillus flavus that contaminated corn grains in a liquid medium, Yeast Extract Sucrose (YES). The results showed the presence of nine species of fungal genera that contaminated corn grains, with the Aspergillus spp being the most predominant, accounting for 42%, followed by the Penicillium spp with 27%, and the Fusarium spp with a 21%. The genera Rhizopus spp, Mucor spp, and Cladosporium spp had a prevalence of 5%, 4%, and 1%, respectively. The results of the thin-layer chromatography (TLC) test, which was used to isolate A. flavus fungi from corn grains and detect the presence of AFB1, showed variations in their ability to produce AFB1. Seventy-five percent of the diagnosed A. flavus isolates showed the ability to produce AFB1. The results indicated that all types of minerals used in the study were effective in reducing the levels of AFB1 in liquid media. Top of Form Similarly, activated charcoal from common reed showed a high potential for AFB1 reduction, where the highest reduction percentage was 93.90% for the activated charcoal from fermented reed at a concentration of 30 mgml−1.

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Section: Resultssupporting

confidence: 93%

Efficiency of Some Clays and Organic Materials on the Reduction of Aflatoxin B1 Produced from Isolates of the Fungus Aspergillus flavus Contaminating Corn Grains

Obaid,

Al-Warshan,

Abed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…This gradual increase in T.N. aligns with the rise in protein percentage [22][23], attributed to moisture loss and increased whey exudation [24]. percentage in the labneh balls used in the control group just after production was 0.26 %.…”

Section: Resultssupporting

confidence: 52%

Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators

Ismael,

Hussein,

Almuharib

et al. 2024

BCHD

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Background: Labneh is a dairy product with many of the same benefits as yogurt. The total solids percentage is raised during production by draining the whey out of the yogurt. This is done by hanging the yogurt in cloth bags until the desired texture is achieved. Labneh, after being sweetened, can be used in place of cream cheese, sour cream, or cake cream. Labneh is known to have fewer calories than common condiments such as cream cheese and sour cream. This is due to its reduced fat content Labneh is a popular cuisine all over the world, particularly in the Middle East and the Balkan nations. In conclusion, the effect of fortification was clear in the results of the nutritional experiment conducted on mice, as zinc salts had an effect in maintaining the weight gain of the experimental animals, in addition to a role in strengthening the immune system.Objective: This study aimed to explore the effects of enhancing traditional labneh cheese with mineral salts—specifically sulfate and zinc acetate—at concentrations of 7.5 and 15 mg/kg. The focus was on evaluating the alterations in chemical composition, particularly nitrogenous compounds, and the micro-textural properties. Additionally, the study assessed how these enhancements influenced the sensory qualities of the labneh both immediately after production and following a storage period of twenty days.Materials and Methods: Raw, whole cow's milk (12% T.S., 4% fat) was used to make labneh in the lab. After being heated to 90 °C for five minutes in a water bath, the milk was cooled to 45 °C, and a CH1 starter was added. The mixture was then incubated at 45 °C for three to four hours. The cloth was allowed to cool at room temperature for one hour after it had coagulated completely. After chilling overnight at 15 degrees Celsius, it was salted at 5 degrees Celsius for 22 hours, by placing it in a clean cloth bag and storing it in the fridge.Results:The experiment revealed a non-significant rise in nitrogenous substances for the control group versus the zinc-treated labneh. However, there were no notable differences in nitrogen content between the control and zinc-enhanced groups. The treatment labneh balls were less white than the control treatment balls, suggesting that the fortification process with zinc salts caused this difference. Increased cohesion and hardness of the manufactured Labneh compared to the control treatment had an apparent effect on the micro-textural structure of the treated Labneh, as the interstitial spaces were reduced, and the casein tissue closed. In addition to its role in bolstering the immune system, the results of the nutritional experiment on rats showed that zinc salts influence maintaining the weight increase of the trial animals.Keywords: Labneh balls, zinc salts, texture, flavor, chemical composition, body weight.

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“…The volume of HCL consumed in titration with the sample V 2 =volume of HCL consumed in blank titrationMicrobial examinations: Soft white cheese samples were prepared for Microbial examinations by weighing 11 grams of the samples to be examined and mixing them with 99 ml of Ringers solution prepared by the British company BDH using a sterile glass electric blender, then prepared the decimal dilutions, and calculated the coliform and Staphylococcus aureus bacteria using the pouring plate method according to the[20] using the culture media: Mannitol Salt Agar and MaCconkey Agar supplied by the Indian company Himedia[19][20].Sensory evaluation: Sensory evaluation of white cheese was conducted by specialists in the Department of Food Sciences, College of Agriculture, University of Anbar, as outlined in the questionnaire prepared by Al-Warshan SH et al[21]. The assessment involved modifications, encompassing attributes such as flavor, texture, color, and taste (Table1a).…”

mentioning

confidence: 99%

“…The assessment involved modifications, encompassing attributes such as flavor, texture, color, and taste (Table1a). Each characteristic received a score ranging from 0 to 10[21].…”

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confidence: 99%

The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

Ismael,

Hadi

2024

FFHD

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Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage. Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period

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Efficiency of plant extracts on Aspergillus growth and aflatoxin B1 production in Zea mays

Cited by 4 publications

References 0 publications

Efficiency of Some Clays and Organic Materials on the Reduction of Aflatoxin B1 Produced from Isolates of the Fungus Aspergillus flavus Contaminating Corn Grains

Efficiency of Some Clays and Organic Materials on the Reduction of Aflatoxin B1 Produced from Isolates of the Fungus Aspergillus flavus Contaminating Corn Grains

Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators

The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

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