Effect of Moisture on Aflatoxins Production of Isolated Aspergillus Flavus from Vietnamese Peanut
Main Article Content
Abstract
Aflatoxins are known as toxic chemical compounds having serious effect on animal’s and human’s health. Aflatoxins are prevalent in various foods in Vietnam. This study is conducted to demonstrate the effect of moisture on Aflatoxins production in peanut. Peanut kernel with 6%, 8%, 10%, 12% and 14% moisture are injected with 10³CFU/g of strain A. flavus TUHT115 then packaged in sealed PVC bag and kept at 25ºC in 4 months. The mold growth and Aflatoxin (AF) production are checked every two weeks. As the results, peanut sample with 6% and 8% moisture are not contaminated with AF after 4 months study; the samples with moisture 10%, 12% and 14% are detected to be contaminated with AF after 2 weeks study and only AFB1 & AFB2 are detected in studied samples. AFB1 contaminated level is higher than maximum permissible level (8 µg/kg) as regulated in QCVN 8-1:2011/BYT after 4ᵗʰ week and total AF is higher than maximum permissible level (15 µg/kg) after 6ᵗʰ week. This study also revealed that peanut moisture content of level from 10% and more are accumulated AFB1 and total AF have linear relative with moisture and time.
Keywords
peanut, peanut moisture, peanut preservative, Aflatoxin, A. flavus
Article Details
References
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[8] QCVN 8-1:2011/BYT - Quy chuẩn kỹ thuật quốc gia đối với giới hạn độc tố vi nấm trong thực phẩm, Bộ Y tế ban hành kèm theo Thông tư số 02/2011/TT-BYT ngày 13 tháng 01 năm 2011, Hà Nội, 2011.
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[2] Enjie Diao, et al., “Factors Influencing Aflatoxin Contamination in Before and After Harvest Peanuts: A review”, Journal of Food Research, 4 (2015) 148.
[3] J.R. Wartu, C.M.Z. Whong, and V.J. Umoh and A.W. Diya, "Occurrence of Aflatoxin Levels in Harvest and Stored Groundnut Kernels in Kaduna State, Nigeria", Toxicology and Food Technology (IOSR-JESTFT), IOSR Journal of Environmental Science 9 (2015) 62.
[4] Ronal T. Riley, “Naturally occurring chemical carcinogens”, World Cancer Report 2014, International Agency for Research on Cancer, World Health Organization, France, 2014.
[5] H.G. Chang and P. Markakis, “Effect of Moisture Content on Aflatoxin Production in Barley”, American Association of Cereal Chemists, Inc., 58 (1981) 89.
[6] G.H.C.M. Hettiarachchi and J. Gooneratne and W.K. Hirimburegama, “Effect of initial moisture content and relative humidity on the accumulation of aflatoxin in maize grain (zee mays) during storage”, J. Natn. Sci. Foundation Sri Lanka 2001. 29(2001) 29.
[7] TCVN 2384:1993: Lạc quả và hạt - Phương pháp thử, Bộ Khoa học Công nghệ và Môi trường, Hà Nội, 1993.
[8] QCVN 8-1:2011/BYT - Quy chuẩn kỹ thuật quốc gia đối với giới hạn độc tố vi nấm trong thực phẩm, Bộ Y tế ban hành kèm theo Thông tư số 02/2011/TT-BYT ngày 13 tháng 01 năm 2011, Hà Nội, 2011.
[9] Nguyễn Văn Tuấn, Phân tích dư lượng vi R, nhà xuất bản tổng hợp thành phố Hồ Chí Minh, Hồ Chí Minh, 2014.