Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 9, Issue 3 - Serial Number 25, October 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i3.29602

Authors

Parviz Bashiri^{* 1}; Mohammad Hossein Hadad Khodaparast²; Nasser Sedaghat²; Farideh Tabatabaei Yazdi²; Mehdi Nasiri mahalati³

¹Ferdowsi University of Mashhad

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In this research effectiveness of immersing three types of contaminated pistachios fresh with hull (exocarp or epicarp), dried in shell and dried with hull from Ohady cultivar in ozonated water 0 ppm (control), 4 and 8 ppm ozone concentrations in aqueous solution for range of exposure times 0(control), 2, 4, 6, 8, 10 and12 hours, to decrease of aflatoxin (B1, B2, G1, G2 and total) were investigated. Water temperature and pH were 10°C and 5.5± 0.3 respectively. For all samples, interaction between, ozone concentration and exposure times or pistachio type, were investigated. Aflatoxin (AF) B1 content was more and was reduced easily. Results showed that differences between the control samples (zero hour and/or 0ppm ozone) and treated pistachios for total aflatoxins and aflatoxin B1 were significant(P < 0.05). For control samples, the means of aflatoxin reduction for B1, B2, G1, G2 and total were, 5.6, 9.7, 14, 6, 15 and 6.4 percentage, respectively and for ozonated pistachios were 32.7, 8.55, 30.6, 34 and 35 percentage, by 4ppm ozone concentration. The results for 8ppm ozone concentration were, 47.9, 12.5, 45.8, 43.9 and 44.4percentage, respectively. The results indicated that the effect of ozonated water on reduction of aflatoxin content from the samples significantly depends on the level of ozone concentration and exposure times. The results also demonstrated that ozone susceptibility of aflatoxins to destruction were B1 & G1 >G2 & B2 respectively.

Keywords

Hull; Shell; Ohadi cultivar; reduction; Detoxification; Nuts

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