Detoxification of aflatoxin B1 in peanut meal by heating and gamma irradiation

Download

index.pdf

Date

2015

Author

Aygün, Şükran Gizem

Metadata

Show full item record

Item Usage Stats

364
views

149
downloads

Aflatoxin is one type of mycotoxin, which is synthesized by some molds as by-products under certain conditions and needed to be controlled because of several health risks when present in foods and feeds. Due to these health related effects, prevention of aflatoxin in food and feed is essential. According to the Turkish Food Codex Communiqué on Undesirable Substances in Feed, the maximum limit of aflatoxin B1 in feed materials is defined as 0.02 ppm. In case of unavoidable aflatoxin contamination, there are variety of techniques for detoxification of aflatoxins such as fermentation, extraction, extrusion, solar treatment, oxidizing agents and gamma irradiation. In the scope of this thesis, naturally aflatoxin contaminated peanut meal were subjected to different treatments (roasting (120°C, 160°C and 200°C) and gamma irradiation (10 kGy)) in order to reduce Aflatoxin B1 content to the levels specified by Food Codex. Studies on residual toxicity after treatments were also carried out to test whether the toxicity increases due to by products formed upon treatments. According to the results obtained from our experiments; high temperature roasting (200°C) and gamma irradiation (10 kGy) were more effective on aflatoxin B1 reduction (~80%). Roasting especially at high temperatures (200°C) and gamma irradiation reduced the level of protein content of peanut meal samples. Minimum reduction in the protein content was observed in samples treated with gamma irradiation. In addition to the reduction levels, used techniques did not have an increasing effect on toxicity of Aflatoxin B1.

Subject Keywords

Peanuts., Aflatoxins., Peanuts, Peanut products.

URI

http://etd.lib.metu.edu.tr/upload/12618804/index.pdf
https://hdl.handle.net/11511/24696

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01) The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
ANTIOXIDANT RESPONSES OF PEANUT (ARACHIS HYPOGAEA L.) SEEDLINGS TO PROLONGED SALT-INDUCED STRESS KAVAS, MUSA; Akca, Oya Ercan; Akcay, Ufuk Celikkol; Peksel, Begum; Eroğlu, Seçkin; Öktem, Hüseyin Avni; Yucel, Meral (2015-01-01) In this study, the effects of long-term NaCl treatment were investigated in two cultivars of peanut designated as drought-resistant and drought-sensitive. Growth parameters, changes in the concentrations of MDA, H2O2 and proline, and the activities of antioxidant enzymes were determined under salinity stress. Growth parameters indicated the superiority of cv. Florispan to cv. Gazipasa under milder salinity stress treatment. However, comparative analysis of the two cultivars showed that MDA, H2O2, ion leakag...
Resveratrol as a Growth Substrate for Bacteria from the Rhizosphere Kurt, Zöhre; Spain, Jim C. (2018-05-01) Resveratrol is among the best-known secondary plant metabolites because of its antioxidant, anti-inflammatory, and anticancer properties. It also is an important allelopathic chemical widely credited with the protection of plants from pathogens. The ecological role of resveratrol in natural habitats is difficult to establish rigorously, because it does not seem to accumulate outside plant tissue. It is likely that bacterial degradation plays a key role in determining the persistence, and thus the ecological...
Investigation of cytocidal effect of K5 type yeast killer protein on sensitive microbial cells Sertkaya, Abdullah; İzgü, Kadri Fatih; Department of Biology (2005) Some yeasts secrete polypeptide toxins, which are lethal to other sensitive yeast cells, gram-positive pathogenic bacteria and pathogenic fungi. Therefore these are designated as killer toxins. Killer toxins are suggested as potent antimicrobial agents especially for the protection of fermentation process against contaminating yeasts, biological control of undesirable yeasts in the preservation of foods. Moreover they are promising antimicrobial agents in the medical field; due to immune system suppressing ...
Microbial detoxification of groundnut meal naturally contaminated with aflatoxin using rhodococcus erythropolis Doğan, Önay Burak; Çekmecelioğlu, Deniz; Bozoğlu, Faruk; Department of Food Engineering (2015) Aflatoxins are highly mutagenic toxins with carcinogenic effects produced as secondary metabolites by fungal species Aspergillus flavus and Aspergillus parasiticus under certain conditions. Chronic or acute consumption of aflatoxins found in food and feed products possesses great health risks. It is particularly an important problem in animal feed from food waste and by-products. Therefore there is growing need to eliminate aflatoxins from contaminated products. In this study, first the optimum growth condi...

Citation Formats

Ş. G. Aygün, “Detoxification of aflatoxin B1 in peanut meal by heating and gamma irradiation,” Ph.D. - Doctoral Program, Middle East Technical University, 2015.