Extraction Methods’ Effects on Aflatoxin Concentration during Sunflower Oil Processing: First Report



Abstract Views
376

Downloads
269

Citations

Share

##plugins.themes.bootstrap3.article.sidebar##

Submitted Oct 1, 2021
Published Oct 31, 2021
10.24018/ejfood.2021.3.5.384

Abstract viewed = 376 times

Table of Contents

##plugins.themes.bootstrap3.article.main##

Sunflower oil is one of the most known edible vegetable oil in the world. Although there are few studies on the presence of aflatoxin in sunflower seeds there are no studies on aflatoxin transfer to sunflower oil. In this study, not only was it demonstrated that there could be a toxin transfer from aflatoxin-contaminated raw materials to the oil, but it was also investigated how the extraction methods used for oil extraction from oilseeds affect the amount of aflatoxin transferred to the oil. Sunflower seeds, which are aflatoxin free were spiked 5 and 10 µg/kg and oil extraction was performed. It was found the transfer of aflatoxin to the oil was statistically significant in terms of the methods and amounts of inoculation (p<0.05). The amount of total aflatoxin retained in the oil obtained from the sunflower seeds spiked with 5 µg/kg and 10 µg/kg of aflatoxins were respectively, 2.76 (55.2%) and 5.77 (57.7%) µg/kg in the cold press, 1.87 (37.4%) and 4.69 (46.9%) µg/kg in the press from roasted seeds, 0.91 (18.2%) and 1.96 (19.6%) µg/kg in the solvent (hexane) extraction. It was found that the best method is solvent (hexane) extraction for transfers the lowest aflatoxin to the oils.

Keywords: aflatoxin, extraction methods, oil, sunflower

References

  1. S. Nahar, M. Mushtaq, and M.H. Hashmi, “Seed-borne mycoflora of sunflower (Helianthus Annuus L.),” Pak. J. Bot, vol.37, no. 2, pp. 451-457, 2005.
     Google Scholar
  2. H.R. Beheshti and M. Asadi, “Aflatoxins in sunflower and safflower seeds from Iran,” Food Addit. Contam. Part, vol. 6, no.1, pp. 68-71, 2013.
     Google Scholar
  3. FAO. Food and Agriculture Organization of the United Nations Web Address (http://www.fao.org), 2018.
     Google Scholar
  4. H. Ma, N. Zhang, and L Qi, D. Sun, “Effects of different substrates and oils on aflatoxin B1 production by Aspergillus parasiticus.” Eur. Food Res. Technol, vol. 240, pp. 627-634, 2015.
     Google Scholar
  5. M.J. Sweeney and A.D.W. Dobson, “Molecular Biology of Mycotoxin Biosynthesis,” Microbiol. Lett, 1999, pp. 149-163.
     Google Scholar
  6. S. Dawar and A. Ghaffar, “Detection of aflatoxin in sunflower seed,” Pak. J. Bot, vol. 23. no.1, pp. 123-126, 1991.
     Google Scholar
  7. N. Banu, “Muthumary, J. Aflatoxin B1 contamination in sunflower oil collected from sunflower oil refinery situated in Karnataka,” Health, vol.2, pp. 974-987, 2010.
     Google Scholar
  8. A.O. Elzupir, M.A. Suliman, İ.A. İbrahim, M.H. Fadul and A.M. Elhussein, “Aflatoxins levels in vegetable oils in Khartoum State, Sudan,” Mycotoxin Res. vol.26, pp.69-73, 2010.
     Google Scholar
  9. S. Chulze, E. Varsavsky, S. Fusero, A. Dalcero and C. Farnochi, “Effect of the Lipid Fraction of Sunflower Seeds on Aflatoxin Production by Aspergillus Parasiticus,”. Mycol. Res. vol.95, no.2, pp. 254-256, 1991.
     Google Scholar
  10. A.A. Mariod, and Y.M.A. Idris, “Aflatoxin B1 levels in groundnut and sunflower oils in different Sudanese states,” Food Addit. Contam. Part B. vol.8, no.4, pp. 266-270, 2015.
     Google Scholar
  11. K. Bordin, M.M. Sawada, C.E.C. Rodrigues, C.R. Fonseca and C.A.F. Oliveira, “Incidence of aflatoxins in oil seeds and possible transfer to oil: a review,” Food Eng. Rev. vol. 6, pp. 20-28, 2014.
     Google Scholar
  12. S.C. Basappa and V.J. Sreenivasamurthy, “State of aflatoxin in groundnut oil,” Food Sci. Technol, vol. 11, pp.137-140, 1974.
     Google Scholar
  13. W.A. Parker and D. Melnick “Absence of aflatoxin from refined vegetable oils,” J. Am. Oil Chem. Soc. vol.43, pp. 635-638, 1966.
     Google Scholar
  14. U.S. Pal, R.K. Patra, N.R. Sahoo, C.K. Bakhara and M.K. Panda, “Effect of refining on quality and composition of sunflower oil,” J. Food Sci. Technol. vol. 52, no.7, pp. 4613-4618, 2015.
     Google Scholar
  15. AOAC Official Method 991.31. Aflatoxins in corn, raw peanuts, and peanut butter. Immunoaffinity Column (Aflatest) Method, First Action 1991, Final Action 1994.
     Google Scholar
  16. EURACHEM. The fitness for purpose of analytical methods. A laboratory guide to method validation and related topics. Middlesex, TW11 0LY, United Kingdom: EURACHEM Working Group. 1998.
     Google Scholar
  17. C. Das and H.N. Mishra, “Effect of aflatoxin B1 detoxification on physicochemical properties and quality of ground nut meal,” Food Chem. vol.70, pp. 483-487, 2000.
     Google Scholar
  18. L.Bao, C. Liang, M.W. Trucksess, Y. Xu, N. Lv, Z. Wu, P. Jing and F.S. Fry, “Determination of aflatoxins B1, B2, G1 and G2 in olive oil, peanut oil and sesame oil using immunoaffinity column cleanup, postcolumn derivatization, and liquid chromatography/fluorescence detection: collaborative study,” J. AOAC Int. vol.95, no.6, pp.1689-1700, 2012.
     Google Scholar
  19. L. Afsah-Hejri, S. Jinap, S. Arzandeh and H. Mirhosseini, “Optimization of HPLC conditions for quantitative analysis of aflatoxins in contaminated peanut,” Food Control, vol. 22, pp.381-388, 2011.
     Google Scholar
  20. J.A. Mmongoyo, F. Wu, J.E. Linz, M.G. Nair, J.K.Mugula, R.J. Tempelman and G.M. Strasburg, “Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania,” Plos One, vol.12, no. 4, pp.1-14, 2017.
     Google Scholar
  21. (EC) European Commission. Commission Regulation (EC) No 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. OJEU. L70/31, 2006.
     Google Scholar
  22. N. Mahoney and R.J. Molyneux, “A rapid analytical method for determination of aflatoxins in plant-derived dietary supplement and cosmetic oils,” J. Agric. Food Chem., vol.58, no.7, pp.4065-4070, 2010.
     Google Scholar
  23. H. Yazdanpanah, T. Mohammadi, G. Abouhossain and A.M. Cheraghali, “Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts,” Food Chem. Toxicol., vol.43, pp.1135-1139, 2005.
     Google Scholar
  24. H.R. Pluyer, E.M. Ahmed and C.I. Wei “Destruction of aflatoxin on peanut by oven and microwave roasting,” J. Food Prot., vol.50, pp. 504-508, 1987.
     Google Scholar
  25. S. Arzandeh and S. Jinap “Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling,” Int. J. Food Sci. Technol., vol. 46, pp. 485-491, 2011.
     Google Scholar
  26. I.Y.S. Rustom, “Aflatoxin in food and feed: occurence, legistation and inactivation by physical methods,” Food Chem., vol. 59, no. 1, pp.57-67, 1997.
     Google Scholar
  27. G.E. Mann, L.P. Codifer and F.G. Dollear, “Effect of heat on aflatoxin in oilseed meals,” J.Agricul. Food Sci., vol. 15, pp. 1090-1092, 1967.
     Google Scholar
  28. B. Kabak, A.D.W. Dobson and I. Var, “Strategies to prevent mycotoxin contamination of food and animal feed: a review,” Crit. Rev. Food Sci. Nutr., vol. 46, pp. 593-619, 2006.
     Google Scholar
  29. Turkish Standards Institute, Sunflower Seeds TSE. 309- 2010.
     Google Scholar
  30. Y.L. Zheng, D.P. Wiesenborn, K. Tostenson and N. Kangas, “Energy analysis in the screw pressing of whole and dehulled flaxseed,” J. Food Eng., vol. 66, pp. 193-202, 2005.
     Google Scholar
  31. I. Var, Ö. Atasever Savaş, S. Sağlam and O. Uçkun, “The effect of fermentation and cooking process on the amount of OTA in breads,” Food, vol.43, no.6, pp.1053-1060, 2018.
     Google Scholar
  32. (TGK) Turkish Food Codex, Contaminants Regulation. Official Gazette, No: 28157 (3rd Repeat). 29.12.2011.
     Google Scholar
  33. EEC. Council Directive 74/63/EEC on the fixing of maximum permitted levels for undesirable substances and products in feedingstuffs. OJEC. 1974. No. L 38.
     Google Scholar
  34. S. Uluata, “Characterization of some vegetable oils,” Ph.D. Thesis, Department Chemistry Institute of Science, İnönü University, Malatya, pp.116, 2010.
     Google Scholar


Most read articles by the same author(s)