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The influence of UV, X and microwave radiation on the aflatoxin B1 concentration in nuts

Jabłońska J., Mańkowska D.

Biotechnology and Food Science

2014

Vol. 78, nr 2

111--119

In this paper we present results that indicate how electromagnetic irradiation influences aflatoxin B1 (AFB1) concentration in nuts. The aflatoxin level was determined by the immunoaffinity chromatography with fluorimetric detection. First, peanuts as certified reference material (initial AFB1 level fixed at 39.1 ng/g) underwent exposure to UV, gamma and microwave radiation. Decrease of aflatoxin content was strongly correlated with thickness of irradiated sample layer. 2mm layer samples exposed to ultraviolet for 30 min resulted in AFB1 concentration drop by 49.3%, but 10 mm layer samples exhibited limited UV penetration into the material, giving comparatively weaker drop in AFB1. In the samples exposed to microwave radiation in the range of 36 kJ - 150 kJ the residual aflatoxin content was about 50.0%, hardly depending on a dose of energy. The gamma radiation proved to be the most effective method. Individual samples exposed to 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy gamma radiation dose exhibited AFB1 concentration reduction by 56.8%, 57.8%, 60.9% and 74.3%, respectively. Next, we used this method to the decrease of aflatoxin content in commercial nut products by exposure to 10 kGy dose of gamma radiation. We received the residual aflatoxin content less than 40% for almonds.

Methods of allergen detection based on DNA analysis

Słowianek M., Majak I.

Biotechnology and Food Science

2011

Vol. 75, nr 2

39-44

Many allergens, such as hazelnut, peanut, charlock, celery, sesame, lupine, walnut, almond, macadamia nut, hickory, pistachio, wheat gliadins, may be present in food products, however, undeclared or as unintentional additives. Due to the growing number of allergic reactions, it is crucial to have fast, reliable methods of allergen detection in processed food products. This review summarizes the recent methods of allergen detection in food products based on PCR reactions, namely PCR-ELISA, Real-time PCR, PCR-PNA-HPLC, Duplex PCR and Multiplex Real-time PCR, describing their principles, applications, detection limits, drawbacks and advantages.