Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

• Published in: Food control Vol. 47; pp. 154 - 160
• Main Authors: Hontanaya, C., Meca, G., Luciano, F.B., Mañes, J., Font, G.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.01.2015; Elsevier
• Subjects: Aflatoxins; Antimycotoxigenic activity; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Glucosinolates; Hygiene and safety; Isothiocyanates; LC–MS/MS; Mustard flours; Aflatoxins; Glucosinolates; Antimycotoxigenic activity; Isothiocyanates; LC–MS/MS; Mustard flours; Sulfur compounds; Nuts; Glucosinolate; Mycotoxin; Liquid chromatography; Flour; Fungi; Toxin; Aspergillus parasiticus; LC-MS/MS; Production; Aflatoxin B1; Fungi Imperfecti; Inhibition; Mustard
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2014.07.008

Aflatoxins (AFs) are naturally occurring mycotoxin compounds produced by several species of Aspergillus, as Aspergillus flavus and Aspergillus parasiticus and are mutagenic, teratogenic, and carcinogenic compounds that have been implicated as causative agents in human hepatic and extra hepatic carcinogenesis. In this study, the reduction of the AFs present in dried fruits (peanut, cashew, walnut, almond, hazelnut and pistachio), produced by A. parasiticus CECT 2681, by isothiocyanates (ITCs) generated by the enzymatic hydrolysis of the glucosinolates (GLCs) present in oriental and yellow mustard flours was evaluated. The AFs reduction activity through ITCs application in dried fruits was carried out using a model and food system experiments. The quantification of the AFs in the food products analyzed was carried out employing the technique of the liquid chromatography (LC) coupled to the mass spectrometry detection in tandem (MS/MS). The ITCs produced through GLCs hydrolysis reduced the A. parasiticus growth in the food products tested and in particular in the model system experiments the AFs B1, B2, G1 and G2 reduction ranged meanly from 83.1 to 87.2% using the oriental mustard flour, whereas employing the yellow flour the mean reduction observed ranged from 27.0 to 32.5%. In the food system experiments carried out employing only the oriental mustard flour the mean AFs reduction observed ranged from 88 to 89%. •Glucosinolates characterization of yellow and oriental mustard flours.•Inhibition of the Aspergillus parasiticus and AFs production in model system.•Inhibition of the Aspergillus parasiticus and AFs production in food system.