Home Articles List Article Information
Journal of Chemical Health Risks
Journal Archive
Volume Volume 9 (2019)
Volume Volume 8 (2018)
Volume Volume 7 (2017)
Volume Volume 6 (2016)
Volume Volume 5 (2015)
Volume Volume 4 (2014)
Volume Volume 3 (2013)
Volume Volume 2 (2012)
Volume Volume 1 (2011)
Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. (2018). Effect of Bread Making Process on Aflatoxin Level Changes. Journal of Chemical Health Risks, 4(4), -. doi: 10.22034/jchr.2018.544078
Jafar Milani; Seyed Saman Seyed Nazari; Elmira Bamyar; Gisou Maleki. "Effect of Bread Making Process on Aflatoxin Level Changes". Journal of Chemical Health Risks, 4, 4, 2018, -. doi: 10.22034/jchr.2018.544078
Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. (2018). 'Effect of Bread Making Process on Aflatoxin Level Changes', Journal of Chemical Health Risks, 4(4), pp. -. doi: 10.22034/jchr.2018.544078
Milani, J., Seyed Nazari, S., Bamyar, E., Maleki, G. Effect of Bread Making Process on Aflatoxin Level Changes. Journal of Chemical Health Risks, 2018; 4(4): -. doi: 10.22034/jchr.2018.544078

Effect of Bread Making Process on Aflatoxin Level Changes

Article 1, Volume 4, Issue 4, Autumn 2014  XML PDF (585.5 K)
DOI: 10.22034/jchr.2018.544078
Authors
Jafar Milani email 1; Seyed Saman Seyed Nazari2; Elmira Bamyar1; Gisou Maleki3
1Department of Food Science and Technology, Sari Agricultural Science and Natural Resource University, Sari, Iran
2Department of Chemistry, University of Mazandaran, Babolsar, Iran
3Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran
Receive Date: 30 November 2014,  Revise Date: 15 October 2019,  Accept Date: 29 October 2018 
Abstract
Wheat flour is a commodity with a high risk of aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and Gwere added to flour and then bread loaves were prepared. Three types of commercially available yeast including active dry yeast, instant dry yeast and compressed yeast were used for dough preparation. AFs levels in flour, dough, and bread were analyzed by high performance liquid chromatography (HPLC) with fluorescence detector. The results showed that maximum reduction in aflatoxin levels observed during first proof while the least decline was seen for the baking stage. The order of AFs reduction in bread making process was AFB1>AFB2>AFG1. Furthermore, the results indicated that the most effective yeast for AFs reduction was instant dry yeast.
Keywords
Aflatoxins; Bread; Dough; HPLC; Yeast
References
  1. Barkai-Golan R., Aspergillus micotoxins. In: Mycotoxins in Fruits and Vegetables. Barkai-Golan R., Paster N., Eds., Academic Press: 2008. pp. 116-120.
  2. Bley Nââ‚‌™Dede C., Duffy A.P., Jolly M.C., Wilson L.N., Flowers T.G., Economic risks of Aflatoxin Contamination in the Production and Marketing of Peanut in Benin. MSc Thesis, Auburn University, 2009, pp.12-14.
  3. Hwang J.H., Lee K.G., 2006. Reduction of aflatoxin B1 contamination in wheat by various cooking treatments. Food Chem. 98(1), 71-75.
  4. Plessas S., Pherson L., Bekatorou A., Nigam P., Koutinas A.A., 2005. Bread making using kefir grains as bakerââ‚‌™s yeast. Food Chem. 93(4), 585-589.
  5. Dunnewind B., Van Vliet T., Orsel R., 2002. Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs. J Cereal Sci. 36(3), 357-66.
  6. Van der Maarel M.J.E.C., Van der Veen B., Uitdehaag J.C.M., Leemhuis H., Dijkhuizen L., 2002. Properties and applications of starch-converting enzymes of the α-amylase family. J Biotechnol. 94(2), 137-155.
  7. Giray B., Girgin G., Engin A.B., Aydin S., Sahin G., 2007. Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control. 18(1), 23-29.
  8. Méndez-Albores A., Veles-Medina J., Urbina-Álvarez E., Martínez-Bustos F., Moreno-Martínez E., 2009. Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum. Anim Feed Sci Tech. 150, 316-329.
  9. Karami-Osboo R., Mirabolfathy M., Kamran R., Shetab-Boushehri M., Sarkari S., 2012. Aflatoxin B1 in maize harvested over 3 years in Iran. Food Control. 23, 271-274.
  10. Cheraghali A.M., Mohammadi H.R., Amirahmadi M., Yazdanpanah H., Abouhossain G., Zamanian F., 2005. Incidence of patulin contamination in apple juice produced in Iran. Food Control. 16, 165-167.
  11. Heshmati A., Milani J.M., 2010. Contamination of UHT milk by aflatoxin M1 in Iran. Food Control. 21(1), 19-22.
  12. Karami-Osboo R., Mirabolfathy M., 2008. Natural zearalenone contamination of wheat from Golestan province, northern Iran. Iran J Plant Pathol. 44: 60-65.
  13. Karami-Osboo R., Mirabolfathy M., Aliakbari F., 2010. Natural Deoxynivalenol Contamination of Corn Produced in Golestan and Moqan Areas in Iran. J Agric Sci Techol. 12, 233-239.
  14. Yazdanpanah H., Miraglia M., Calfapietra F.R., Brera C., 2001. Natural occurrence of aflatoxins and ochratoxin A in corn and barley from Mazandaran and Golestan in north provinces of Iran. Mycotoxin Res. 17, 21-30.
  15. Reiss J., 1978. Mycotoxins in foodstaffs. XI. Fate of aflatoxin B1 during preparation and baking of whole-meal wheat bread. Cereal chem. 55 (4), 421-423.
  16. Abbas H.K., Cartwright R.D., Xie W., Thomas Shier W., 2006. Aflatoxin and fumonisin contamination of corn (maize, Zea mays) hybrids in Arkansas. Crop Prot. 25(1), 1-9.
  17. Ventura M., Gomez A., Anaya I., Diaz J., Broto F., Agut M., Comellas L., 2004. Determination of aflatoxins B1, G1, B2 and G2 in medicial herbs by liquid chromatography- tandem mass spectrometry. J
Statistics
Article View: 240
PDF Download: 115