Effect of thermal processing and traditional flavouring mixture on mycotoxin reduction in pistachio
| Autor: | M. Jalili, L. Rashidi, J. Selamat |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Aflatoxin
Chemistry Sodium 010401 analytical chemistry Public Health Environmental and Occupational Health chemistry.chemical_element 04 agricultural and veterinary sciences Toxicology 040401 food science 01 natural sciences 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology Thermal Food science Mycotoxin Ochratoxin Microwave Food Science Roasting |
| Zdroj: | World Mycotoxin Journal. 13:381-389 |
| ISSN: | 1875-0796 1875-0710 |
| DOI: | 10.3920/wmj2019.2486 |
| Popis: | The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min). The residual mycotoxins were determined by high-performance liquid chromatography. The results showed that all treatments were able to reduce mycotoxin content (aflatoxin B1, B2, G1, G2 and OTA) significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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