Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

Di Vita, Pitonzo Rosa and Avellone Giuseppe

Journal of Food Research, 2014, vol. 3, issue 4

Abstract: The widespread contamination of food by mycotoxins may present a serious hazard to human and animal health. The gamma rays were applied to reduce ochratoxin A (OTA) and aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1 and AFG2) in almonds artificially contaminated. In the present study we investigated the effect of gamma irradiation dosages, ranging from 0 to 15 kGy and the reduction of mycotoxins concentration in almond samples. In order to determine the efficiency of the method, a high-performance liquid chromatography method with fluorescence detection was used, the mycotoxins were extracted from almond samples and then purified with immunoaffinity columns. The maximum reduction was found at 15 kGy and it was 19.25%, 10.99%, 21.11%, 16.62%, 23.90% for AFB1, AFB2, AFG1, AFG2 and OTA respectively. Results showed that gamma radiations even at 15 kGy, were not effective in completely destroying aflatoxins and ochratoxin A.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2014
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