Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan

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SHAKERI Z.; RAHIMI E.; SHAKERIAN A.

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Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:9 | Issue:2 (34) Page(s): 61-69

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Title

Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan

Author(s)

SHAKERI Z. | RAHIMI E. | SHAKERIAN A. | Issue Writer Certificate

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Abstract

Aflatoxins are a group of closely related carcinogenic metabolites produced by certain species of Aspergillus. The objective of this study was to detect the level of aflatoxin in nuts. A total of 80 samples of nuts including, pistachio (20), almond (20), hazelnut (20) and walnut (20) were collected and were analyzed (using HPLC) for aflatoxin B and aflatoxin G in Isfahan during 2016. The aflatoxins B1, B2, G1, G2, and total aflatoxin were found in 2. 5%, 5. 5%, 5. 7%, 7. 2%, and 10% of the analyzed sample (by an average concentration of 8. 32, 5. 635, 3. 067, 1. 705 and 10. 375 ppb), respectively. The concentration of AFB1 in 66. 67% and the concentration of AFT in 37. 5% from positive samples were higher than the approved limit (5 ppm) of Iranian National Standard. The percentage of pistachio AF-positive nuts was significantly (p<0. 05) more than other analyzed nuts (almond, hazelnut, and walnut). The results showed that contamination of nuts in Isfahan (especially pistachio) to aflatoxins was not satisfactory and can adversely affect the consumer's health.

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APA: Copy

SHAKERI, Z., RAHIMI, E., & SHAKERIAN, A.. (2019). Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan. JOURNAL OF FOOD HYGIENE, 9(2 (34) ), 61-69. SID. https://sid.ir/paper/222768/en

Vancouver: Copy

SHAKERI Z., RAHIMI E., SHAKERIAN A.. Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan. JOURNAL OF FOOD HYGIENE[Internet]. 2019;9(2 (34) ):61-69. Available from: https://sid.ir/paper/222768/en

IEEE: Copy

Z. SHAKERI, E. RAHIMI, and A. SHAKERIAN, “Evaluation of aflatoxin content in pistachio, almond, hazelnut and walnut in Isfahan,” JOURNAL OF FOOD HYGIENE, vol. 9, no. 2 (34) , pp. 61–69, 2019, [Online]. Available: https://sid.ir/paper/222768/en

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