Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper

Despite the serious side effects of aflatoxins (AFs) and ochratoxin A (OTA) on human health, there is no published method for the reduction of AFs and OTA in black and white peppers. In light of this, this thesis describes methods that can be used to reduce AFs and OTA in black and white peppers. Th...

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Main Author:	Jalili, Maryam
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Aflatoxins Ochratoxins. Black pepper (Plant).
Online Access:	http://psasir.upm.edu.my/id/eprint/19644/1/FSTM_2010_15_F.pdf
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spelling	my-upm-ir.196442013-04-03T07:14:20Z Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper 2010-10 Jalili, Maryam Despite the serious side effects of aflatoxins (AFs) and ochratoxin A (OTA) on human health, there is no published method for the reduction of AFs and OTA in black and white peppers. In light of this, this thesis describes methods that can be used to reduce AFs and OTA in black and white peppers. The separation and quantification of OTA by high performance liquid chromatography (HPLC) in black and white peppers was optimized. The influence of three variables: type of solvent, solvent-volume-to-sample-size (v/w), and amount of sodium chloride (NaCl) (g) on recovery of OTA was evaluated. The response surface methodology (RSM) was applied to determine the optimum amount of NaCl and solventvolume-to-sample-size on the extraction of OTA from black and white peppers. This optimized method proved to be reliable with recovery values ranging from 94.3 to 102.0%. In order to assess occurrence of AFs and OTA in pepper commercialized in Malaysia, samples of black and white pepper were randomly collected from supermarkets and wholesales located in Peninsular Malaysia. Results showed that 58.3 and 67.5% of samples were contaminated with AFs and OTA, with concentrations ranging from 0.1- 25.8 and 0.30-33.0 ng/g, respectively. In order to reduce AFs and OTA in black and white pepper, a method was established by using gamma ray at doses within the range 5 to 30 kGy at 12 and 18% p pper moisture contents. Results showed that the method could not completely reduce OTA and AFs even at dose of 30 kGy and 18% moisture content. The second method proposed applied chemical compounds including acids, alkalis, salts and oxidizing agents for reduction of AFs and OTA. The highest reduction (41.9 – 57.3%) was obtained by using alkaline compounds. This study also optimized a method for reducing AFs and OTA in white pepper. The RSM was used to evaluate the effect of four variables, i.e., time (20-60 min), temperature (30-70 ºC), calcium hydroxide (0-1%) and hydrogen peroxide (1-3%), on reducing AFs and OTA during soaking. A treatment time of 57.8 min, temperature of 62 ºC, calcium hydroxide concentration of 0.6% (w/v), and hydrogen peroxide concentration of 2.8% (v/v) were found to be the optimum conditions for achieving the highest value of mycotoxin reduction and the best value for color. Maximum reduction at the optimum conditions ranged from 70.7 for AFB2 to 100% for AFG1, respectively. Since hydrogen peroxide caused damage to the surfaces of black pepper, this method was not applicable for black pepper. Therefore, the effect of sodium hydrosulfite at different concentrations (0.25, 0.5, 1, 1.5 and 2%) during boiling and sterilization was investigated. The boiling was done at 100 °C and atmospheric pressure for 30 min while sterilization was done under high pressure (1.5 bar) and 121 ºC for 15 min. The maximum reductions were obtained by applying sterilization at 2% of Na2S2O4 and corresponded to 96.0, 96.1, 77.7, 100% and 100% for OTA, AFB1, AFB2, AFG1 and AFG2, respectively. By applying these methods to black and white peppers,more than 95% reduction of OTA and the aflatoxins B1, and G1, which are the most dangerous mycotoxins, was obtained. Aflatoxins Ochratoxins. Black pepper (Plant). 2010-10 Thesis http://psasir.upm.edu.my/id/eprint/19644/ http://psasir.upm.edu.my/id/eprint/19644/1/FSTM_2010_15_F.pdf application/pdf en public phd doctoral Universiti Putra Malaysia Aflatoxins Ochratoxins. Black pepper (Plant). Faculty of Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Aflatoxins Ochratoxins. Black pepper (Plant).
spellingShingle	Aflatoxins Ochratoxins. Black pepper (Plant). Jalili, Maryam Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
description	Despite the serious side effects of aflatoxins (AFs) and ochratoxin A (OTA) on human health, there is no published method for the reduction of AFs and OTA in black and white peppers. In light of this, this thesis describes methods that can be used to reduce AFs and OTA in black and white peppers. The separation and quantification of OTA by high performance liquid chromatography (HPLC) in black and white peppers was optimized. The influence of three variables: type of solvent, solvent-volume-to-sample-size (v/w), and amount of sodium chloride (NaCl) (g) on recovery of OTA was evaluated. The response surface methodology (RSM) was applied to determine the optimum amount of NaCl and solventvolume-to-sample-size on the extraction of OTA from black and white peppers. This optimized method proved to be reliable with recovery values ranging from 94.3 to 102.0%. In order to assess occurrence of AFs and OTA in pepper commercialized in Malaysia, samples of black and white pepper were randomly collected from supermarkets and wholesales located in Peninsular Malaysia. Results showed that 58.3 and 67.5% of samples were contaminated with AFs and OTA, with concentrations ranging from 0.1- 25.8 and 0.30-33.0 ng/g, respectively. In order to reduce AFs and OTA in black and white pepper, a method was established by using gamma ray at doses within the range 5 to 30 kGy at 12 and 18% p pper moisture contents. Results showed that the method could not completely reduce OTA and AFs even at dose of 30 kGy and 18% moisture content. The second method proposed applied chemical compounds including acids, alkalis, salts and oxidizing agents for reduction of AFs and OTA. The highest reduction (41.9 – 57.3%) was obtained by using alkaline compounds. This study also optimized a method for reducing AFs and OTA in white pepper. The RSM was used to evaluate the effect of four variables, i.e., time (20-60 min), temperature (30-70 ºC), calcium hydroxide (0-1%) and hydrogen peroxide (1-3%), on reducing AFs and OTA during soaking. A treatment time of 57.8 min, temperature of 62 ºC, calcium hydroxide concentration of 0.6% (w/v), and hydrogen peroxide concentration of 2.8% (v/v) were found to be the optimum conditions for achieving the highest value of mycotoxin reduction and the best value for color. Maximum reduction at the optimum conditions ranged from 70.7 for AFB2 to 100% for AFG1, respectively. Since hydrogen peroxide caused damage to the surfaces of black pepper, this method was not applicable for black pepper. Therefore, the effect of sodium hydrosulfite at different concentrations (0.25, 0.5, 1, 1.5 and 2%) during boiling and sterilization was investigated. The boiling was done at 100 °C and atmospheric pressure for 30 min while sterilization was done under high pressure (1.5 bar) and 121 ºC for 15 min. The maximum reductions were obtained by applying sterilization at 2% of Na2S2O4 and corresponded to 96.0, 96.1, 77.7, 100% and 100% for OTA, AFB1, AFB2, AFG1 and AFG2, respectively. By applying these methods to black and white peppers,more than 95% reduction of OTA and the aflatoxins B1, and G1, which are the most dangerous mycotoxins, was obtained.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Jalili, Maryam
author_facet	Jalili, Maryam
author_sort	Jalili, Maryam
title	Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
title_short	Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
title_full	Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
title_fullStr	Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
title_full_unstemmed	Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper
title_sort	detection and reduction of aflatoxin and orchratoxin a in black and white pepper
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	2010
url	http://psasir.upm.edu.my/id/eprint/19644/1/FSTM_2010_15_F.pdf
_version_	1747811432248901632

Detection and Reduction of Aflatoxin and Orchratoxin A in Black and White Pepper

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