Mycotoxins in Seeds and Nuts

Ono, Elisabete Yurie Sataque; Hirooka, Elisa Yoko; Rossi, Carolina Nachi; Ono, Mário Augusto

doi:10.1016/b978-0-12-375688-6.10013-1

Nuts and Seeds in Health and Disease Prevention 2011

DOI: 10.1016/b978-0-12-375688-6.10013-1

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Mycotoxins in Seeds and Nuts

Elisabete Yurie Sataque Ono¹,

Elisa Yoko Hirooka²,

Carolina Nachi Rossi³

et al.

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Cited by 2 publications

References 15 publications

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Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts

Medvecká,

Mošovská,

Mikulajová

et al. 2023

International Journal of Food Engineering

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Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.

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Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts

Medvecká,

Mošovská,

Mikulajová

et al. 2023

International Journal of Food Engineering

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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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Mycotoxins in Seeds and Nuts

Cited by 2 publications

References 15 publications

Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts

Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts

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

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