Occurrence and exposure assessment of aflatoxin B1 in Iranian breads and wheat-based products considering effects of traditional processing

Noroozi, Razieh; Kobarfard, Farzad; Rezaei, Mansour; Ayatollahi, Seyed Abdulmajid; Paimard, Giti; Eslamizad, Samira; Razmjoo, Fatemeh; Sadeghi, Ehsan

doi:10.1016/j.foodcont.2022.108985

Cited by 12 publications

(7 citation statements)

References 34 publications

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“…In most cases, the sample size was 5 g and the volume of extraction solvents used was in the range of 10–35 mL [ 19 , 32 , 33 ]. The SLE followed by the IACs summarized in Table 2 often required large amounts of extraction solvents, such as 25 mL of ACN:H 2 O:formic acid (79:20:1, v / v ) [ 34 ], 30 mL of pure MeOH [ 22 ]; or 25 mL of dichloromethane [ 27 ], 100 mL of MeOH/H 2 O (80:20, v / v ) [ 35 ]; or 100 mL of ACN:H 2 O (90:10%, v / v ) [ 36 ]. Larger sample sizes of up to 10 g were also commonly employed in the extraction of IACs [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…The SLE followed by the IACs summarized in Table 2 often required large amounts of extraction solvents, such as 25 mL of ACN:H 2 O:formic acid (79:20:1, v / v ) [ 34 ], 30 mL of pure MeOH [ 22 ]; or 25 mL of dichloromethane [ 27 ], 100 mL of MeOH/H 2 O (80:20, v / v ) [ 35 ]; or 100 mL of ACN:H 2 O (90:10%, v / v ) [ 36 ]. Larger sample sizes of up to 10 g were also commonly employed in the extraction of IACs [ 35 ]. The high cost associated with IACs is another factor that has limited their use in the cleanup phase [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…The method predominantly used for the analysis of mycotoxins in flours was solid–liquid extraction (SLE), followed by one or more immunoaffinity columns [ 21 , 35 , 36 , 39 ] (see Table 2 ). This method generally yielded good recoveries of the mycotoxins DON, ZEN, and AFB1 in wheat flour.…”

Section: Resultsmentioning

confidence: 99%

“…AFB1 results revealed that this mycotoxin was present in 48.3% of the corn flours (27 samples) and 33.3% of the rice flours, but not in the wheat flours (20 samples). Moreover, Noroozi et al [ 35 ] found that all the flour samples (n = 5) were contaminated with AFB1 at levels in the range from 0.5 to 3.4 µg/kg. In another study, the presence of AFB1 was evaluated in conventional and organic flour samples, and it was only found in corn flour samples (26%), revealing that the EU limit (2 mg/kg) was exceeded in one case [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

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Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Giannioti

Albero

Hernando

et al. 2023

Toxins

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Gluten-free cereal products have grown in popularity in recent years as they are perceived as “healthier” alternatives and can be safely consumed by celiac patients, and people with gluten intolerance or wheat allergies. Molds that produce mycotoxins contaminate cereal crops, posing a threat to global food security. Maximum levels have been set for certain mycotoxins in cereal flours; however, little is known about the levels of emerging mycotoxins in these flours. The aim of this study was to develop an efficient, sensitive, and selective method for the detection of four emerging (beauvericin and enniatins A1, B, and B1) and three regulated (aflatoxin B1, zearalenone, and deoxynivalenol) mycotoxins in gluten-free flours. Ultrasound-assisted matrix solid-phase dispersion was used in the extraction of these mycotoxins from flour samples. The validated method was utilized for the LC-MS/MS analysis of conventional and organic wholegrain oat and rice flours. Six of the seven target mycotoxins were detected in these samples. Multi-mycotoxin contamination was found in all flour types, particularly in conventional wholegrain oat flour. Despite the low detection frequency in rice flour, one sample was found to contain zearalenone at a concentration of 83.2 μg/kg, which was higher than the level set by the European Commission for cereal flours. The emerging mycotoxins had the highest detection frequencies; enniatin B was present in 53% of the samples at a maximum concentration of 56 μg/kg, followed by enniatin B1 and beauvericin, which were detected in 46% of the samples, and at levels reaching 21 μg/kg and 10 μg/kg, respectively. These results highlight the need to improve the current knowledge and regulations on the presence of mycotoxins, particularly emerging ones, in gluten-free flours and cereal-based products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Giannioti

Albero

Hernando

et al. 2023

Toxins

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“…It has been shown that in 87.5% of samples found to contain AFB1, its level was higher than the allowed level, which was 2 µg/kg from 2006 to 2023 [7]. Despite treatments applied during the production process, the natural occurrence of this mycotoxin has been observed in commercial bread loaves [8], as well as in maize and in wheat bread [9,10]. Consequently, to enhance AFB1 reduction in bakery products, the use of bio-preservatives in their formulation could be a good alternative to conventional procedures [11].…”

Section: Introductionmentioning

confidence: 99%

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

Lázaro,

Frangiamone,

Maietti

et al. 2024

Foods

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The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment 2 (E2), with high-AFB1-concentration breads (96.4–102.7 mg/kg). Eight breads were prepared, four for E1 (experiment 1) and another four for E2 (experiment 2), with each experiment having a control group (C), a garlic-enriched group (2%) (G), an AFB1 group (A), and an AFB1 + garlic group (A + G). Simulated digestion was performed on each type of bread, and gastric and intestinal digests were obtained. AFB1 content in flours, baked bread, and gastric and intestinal digests was measured by High-Performance Liquid Chromatography coupled to Fluorescence Detection. The results demonstrate dose-dependent AFB1 bioaccessibility and that the presence of garlic contributed to its reduction in both doses (7–8%). Moreover, garlic’s presence in AFB1-contaminated bread increased cell viability (9–18%) in differentiated Caco-2 cells and mitigated the arrest of S and G2/M phases provoked by AFB1 on Jurkat T cells and reduced apoptosis/necrosis, cellular reactive oxygen species (ROS), and mitochondrial ROS by 16%, 71%, and 24% respectively. The inclusion of garlic as a functional ingredient helped relieve the presence and effects of AFB1.

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In Vitro Bioaccessibility, Cytotoxicity Against Liver Cells and Degradation Modeling Aflatoxin B1 in Bread by Cold Atmospheric Pressure Plasma

Tabatabaei-Moradi,

Sharifan,

Hajizadeh

et al. 2024

Food Bioprocess Technol

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Occurrence and exposure assessment of aflatoxin B1 in Iranian breads and wheat-based products considering effects of traditional processing

Cited by 12 publications

References 34 publications

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

In Vitro Bioaccessibility, Cytotoxicity Against Liver Cells and Degradation Modeling Aflatoxin B1 in Bread by Cold Atmospheric Pressure Plasma

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