EFFECT OF AQUEOUS OZONE ON ALFATOXIN DEGRADATION IN PISTACHIO OF OHADI CULTIVAR

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BASHIRI P.; HADAD KHODAPARAST M.H.; SEDAGHAT N.; TABATABAEI F.; NASSIRI MAHALATI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:3 Page(s): 215-221

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Title

EFFECT OF AQUEOUS OZONE ON ALFATOXIN DEGRADATION IN PISTACHIO OF OHADI CULTIVAR

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Keywords

HULLQ2

SHELLQ2

OHADI CULTIVARQ2

REDUCTIONQ1

DETOXIFICATIONQ2

NUTSQ2

Abstract

In this research effectiveness of immersing three types of contaminated pistachios fresh with HULL (exocarp or epicarp), dried in SHELL and dried with HULL from Ohady cultivar in ozonated water 0 ppm (control), 4 and 8 ppm ozone concentrations in aqueous solution for range of exposure times 0 (control), 2, 4, 6, 8, 10 and12 hours, to decrease of aflatoxin (B1, B2, G1, G2 and total) were investigated. Water temperature and pH were 10oC and 5.5 ± 0.3 respectively. For all samples, interaction between, ozone concentration and exposure times or pistachio type, were investigated. Aflatoxin (AF) B1 content was more and was reduced easily. Results showed that differences between the control samples (zero hour and/or 0ppm ozone) and treated pistachios for total aflatoxins and aflatoxin B1 were significant (P<0.05). For control samples, the means of aflatoxin REDUCTION for B1, B2, G1, G2 and total were, 5.6, 9.7, 14, 6, 15 and 6.4 percentage, respectively and for ozonated pistachios were 32.7, 8.55, 30.6, 34 and 35 percentage, by 4ppm ozone concentration. The results for 8ppm ozone concentration were, 47.9, 12.5, 45.8, 43.9 and 44.4 percentage, respectively. The results indicated that the effect of ozonated water on REDUCTION of aflatoxin content from the samples significantly depends on the level of ozone concentration and exposure times. The results also demonstrated that ozone susceptibility of aflatoxins to destruction were B1 & G1>G2 & B2 respectively.

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APA: Copy

BASHIRI, P., HADAD KHODAPARAST, M.H., SEDAGHAT, N., TABATABAEI, F., & NASSIRI MAHALATI, M.. (2013). EFFECT OF AQUEOUS OZONE ON ALFATOXIN DEGRADATION IN PISTACHIO OF OHADI CULTIVAR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(3), 215-221. SID. https://sid.ir/paper/143609/en

Vancouver: Copy

BASHIRI P., HADAD KHODAPARAST M.H., SEDAGHAT N., TABATABAEI F., NASSIRI MAHALATI M.. EFFECT OF AQUEOUS OZONE ON ALFATOXIN DEGRADATION IN PISTACHIO OF OHADI CULTIVAR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(3):215-221. Available from: https://sid.ir/paper/143609/en

IEEE: Copy

P. BASHIRI, M.H. HADAD KHODAPARAST, N. SEDAGHAT, F. TABATABAEI, and M. NASSIRI MAHALATI, “EFFECT OF AQUEOUS OZONE ON ALFATOXIN DEGRADATION IN PISTACHIO OF OHADI CULTIVAR,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 3, pp. 215–221, 2013, [Online]. Available: https://sid.ir/paper/143609/en

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