A rapid fluorometric method for determination of aflatoxin B 1 in plant-derived food by using a thioflavin T-based aptasensor.
A fluorometric aptamer-based method is described for the determination of aflatoxin B1 (AFB1). The fluorescent dye thioflavin T (ThT) forms a complex with the aptamer against AFB1 (aptamer/ThT), and the fluorescence of the complex is strongly enhanced. On addition of AFB1, it will bind to the aptamer and release ThT. The fluorescence of free ThT is much weaker. […]
Effect of pretreatments on mycotoxin profiles and levels in dried figs.
The aim of this explorative study was to investigate how effective drying preservation methods are in reducing mycotoxin content in figs. Dried autochthonous varieties of white and dark figs (Petrovača Bijela and Šaraguja, respectively) were analysed for mycotoxins using an LC-MS/MS "dilute and shoot" method capable of determining 295 fungal and bacterial secondary metabolites. Before drying in a cabinet dryer […]
Use of a modified QuEChERS method for the determination of mycotoxin residues in edible nuts by nano flow liquid chromatography high resolution mass spectrometry.
A nanoflow liquid chromatography high resolution mass spectrometry method for the quantification of mycotoxins in nuts has been developed. Two strategies based on QuEChERS methodology were evaluated. Thus, EMR-lipid was compared with a conventional mixture of PSA and C18 dispersive solid phase extraction sorbents which have been commonly used in this type of matrices as […]
Assessing Aflatoxin Exposure Risk from Peanuts and Peanut Products Imported to Taiwan.
Aflatoxins are highly toxic and cause disease in livestock and humans. In order to assess Taiwan population exposure to aflatoxin from peanuts and peanut products, a total of 1089 samples of peanut candy, peanut butter, and peanuts etc. were collected in the period from 2011 to 2017 and analyzed using a liquid chromatography/tandem mass spectrometer. The overall mean contamination […]
Aptamer as capture agent in enzyme-linked apta-sorbent assay (ELASA) for ultrasensitive detection of Aflatoxin B1.
Aflatoxin B1 (AFB1), is one of the most toxic mycotoxins found to contaminate various food commodities like cereals, dried fruits, tree nuts, spices and crude vegetable oils. In spite of considerable progress in analytical techniques, there is still a need to develop rapid and highly sensitive detection platforms for AFB1. In this study, AFB1 specific aptamer was used as […]
A Critical Review of Aflatoxin Contamination of Peanuts in Malawi and Zambia: The Past, Present, and Future.
Peanut (Arachis hypogaea L.) is an important crop in Malawi and Zambia. The crop is valued for soil improvement in cereal-based cropping systems, for improving the livelihoods of farming households who consume it and also sell it for cash, and for earning foreign exchange when exported. Research and development efforts have resulted in an increase in both peanut production […]
Reveal Q+ MAX® for Detection of Total Aflatoxin in Corn, Almonds, Pistachios, Walnuts, and Peanuts.
Background: The Reveal Q+ MAX for Aflatoxin is a lateral flow immunochromatographic test intended for quantitative analysis within 6 min after aqueous extraction. Objective: Work was conducted to validate the performance of the Reveal Q+ MAX for Aflatoxin method in selected corn and nut matrixes. Methods: This method was validated under the requirements of the AOAC Research Institute Performance Tested MethodSM program. […]
Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination.
Aflatoxins are highly toxic compounds produced as secondary metabolites by some Aspergillus species, whose occurrence have been reported predominantly in several types of foods of low moisture content, while aflatoxin biotransformation products have been reported mainly in milk and milk products. This review deals with the occurrence of aflatoxins in some of the major food […]
Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate.
Infection of Aspergillus flavus, which can produce aflatoxin, is a major problem for peanut safe storage. Thermal inactivation kinetics of Aspergillus flavus is essential to design an effective heat treatment process. In this study, thermal inactivation kinetics of Aspergillus flavus in peanut kernel flour at four water activity (aw) levels (0.720, 0.783, 0.846, and 0.921) […]
New tools to screen wild peanut species for aflatoxin accumulation and genetic fingerprinting.
BACKGROUND: Aflatoxin contamination in peanut seeds is still a serious problem for the industry and human health. No stable aflatoxin resistant cultivars have yet been produced, and given the narrow genetic background of cultivated peanuts, wild species became an important source of genetic diversity. Wild peanut seeds, however, are not abundant, thus, an effective method […]