Logo-ajehe
Submitted: 04 Feb 2021
Revision: 04 May 2021
Accepted: 09 May 2021
ePublished: 29 Jun 2021
EndNote EndNote

(Enw Format - Win & Mac)

BibTeX BibTeX

(Bib Format - Win & Mac)

Bookends Bookends

(Ris Format - Mac only)

EasyBib EasyBib

(Ris Format - Win & Mac)

Medlars Medlars

(Txt Format - Win & Mac)

Mendeley Web Mendeley Web
Mendeley Mendeley

(Ris Format - Win & Mac)

Papers Papers

(Ris Format - Win & Mac)

ProCite ProCite

(Ris Format - Win & Mac)

Reference Manager Reference Manager

(Ris Format - Win only)

Refworks Refworks

(Refworks Format - Win & Mac)

Zotero Zotero

(Ris Format - Firefox Plugin)

Avicenna J Environ Health Eng. 2021;8(1): 17-21.
doi: 10.34172/ajehe.2021.03

Scopus ID: 85118238921
  Abstract View: 1150
  PDF Download: 632

Original Article

Changes in Aflatoxin Content During the Processing of Vinegar Obtained From Grape

Ali Heshmati 1 ORCID logo, Freshteh Mehri 1* ORCID logo, Amir Nili-Ahmadabadi 2, Amin Mousavi Khaneghah 3

1 Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
2 Department of Pharmacology and Toxicology, School of Pharmacy, Medicinal Plants and Natural Products Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
3 Department of Food Science, Faculty of Food Engineering,University of Campinas (UNICAMP), Rua Monteiro Lobato, 80.Caixa Postal: 6121, Campinas, São Paulo CEP: 13083-862, Brazil
*Corresponding Author: Correspondence to Freshteh Mehri, Tel: +98 81 38380572, Email: , Email: freshteh_mehri@yahoo.com

Abstract

Mycotoxins are known to be one of the most important food contaminants that pose potential health risks to humans. This study aimed to investigate the changes in total aflatoxin (TAF) content during grape vinegar production. Different types of aflatoxins including aflatoxin B1 (AFB1 ), B2 (AFB2 ), G1 (AFG1 ), and G2 (AFG2 ) were spiked into washed grape samples in the level of 5 μg/kg. Then grape samples were converted to vinegar. After different stages of vinegar processing including juicing, alcoholic fermentation, acetic acid fermentation, and pasteurization, sampling was performed and the level of each aflatoxin was measured using high performance liquid chromatography with fluorescence detector (HPLC-FD). Among different processing steps, the pasteurization operation had the least effect on the removal of aflatoxin. After juicing, the amount of AFB1 , AFB2 , AFG1 and AFG2 decreased by 14%, 11.18%, 13.77%, and 18.56%, respectively. Alcoholic fermentation had the greatest effect on the removal of aflatoxin so that it could reduce the levels of AFB1 , AFB2 , AFG1 and AFG2 by 41.87%, 45.34%, 45.37%, and 46.52%, respectively. Overall, during processing and conversion of grapes to vinegar, the values of AFB1 , AFB2 , AFG1 and AFG2 were reduced by 76.20%, 71.06%, 69.26%, and 75.85%, respectively. Processing grapes to vinegar can have a significant effect on the aflatoxin reduction.
First Name
 
Last Name
 
Email Address
 
Comments
 
Security code


Abstract View: 1143

Your browser does not support the canvas element.


PDF Download: 632

Your browser does not support the canvas element.