Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin
المؤلفون المشاركون
Washe, Alemayehu P.
Negera, Misgana
المصدر
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-02-04
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degrade a wide range of chemical carcinogens.
In the present study, aqueous extracts of judiciously selected natural dietary spices were evaluated for their ability to degrade aflatoxin B1 (AFB1).
A total of 9 spices including garlic (Allium sativum), ginger (Zingiber officinale), black cumin (Nigella sativum), clove (Syzygium aromaticum), sacred basil (Ocimum basilicum), lemon grass (Cymbopogon citratus L.
(DC) Stapf)), thyme (Thymus schimperi), fenugreek (Trigonella foenum-graecum), and lemon traditionally used by the Ethiopian Community for food flavoring and preservation were considered.
Aflatoxin degradation efficacy of the spice extracts was studied through determination of the toxin in extract-treated and nontreated samples using LC-MS/MS.
The degradation was characterized by electrochemical methods based on the characteristic oxidation peak of phenolic hydroxyl resulting from the degradation of the toxin after treatment with the extracts.
Of the various spices, garlic showed the highest 35.8% (30 min) to 61.7% (1 hr) in spiked and 46.7% (30 min) to 68.3% (1 hr) and real-sample (contaminated maize) treatment reduction followed by lemon 34.2% (30 min) to 56.0% (1 hr) in spiked and 41.1% (30 min) to 60.6% (1 hr) in real-sample treatment at 25°C.
The level of reduction was higher in real-sample treatment than that in spiked.
This suggests adsorptive contribution by the matrix in addition to the chemical degradation.
The current findings revealed nonobvious benefits of the use of natural dietary spices as effective solution for AFB1 degradation and decontamination of food.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Negera, Misgana& Washe, Alemayehu P.. 2019. Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1174378
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Negera, Misgana& Washe, Alemayehu P.. Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin. Journal of Food Quality No. 2019 (2019), pp.1-10.
https://search.emarefa.net/detail/BIM-1174378
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Negera, Misgana& Washe, Alemayehu P.. Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1174378
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1174378
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر