Volume 13, Issue 3 (10-2017)                   HSR 2017, 13(3): 322-327 | Back to browse issues page

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Mohamad -Hassani F, Mirlohi M, Taghizadeh M. Prevalence of Ochratoxin A in Sangak Bread Flour and the Effect of Baking and Fermentation on this Contaminant. HSR 2017; 13 (3) :322-327
URL: http://hsr.mui.ac.ir/article-1-957-en.html
1- Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2- Associate Professor, Food Security Research Center AND Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract:   (776 Views)
Background: Ochratoxin A is a mycotoxin with recognized human health hazards which can be transferred through contaminated wheat and wheat products. The aim of this study was to examine flour samples specified for Sangak bread in terms of ochratoxin contamination levels and to study the effect of the baking process on toxin concentrations amongst the most contaminated products.Methods: Ochratoxin A concentration was examined in 30 flour samples using a competitive enzyme-linked immunosorbent assay (ELISA) commercial kit. The most contaminated samples were then screened and subjected to bakery processes including fermentation with yeast/yeast plus lactobacillus plantarum A7, and the concentration of ochratoxin A was measured during Sangak bread preparation.Findings: Ochratoxin A was detected in all tested samples; however, none of them exceeded the regulated limit (5 ng/g) in flour. Ochratoxin concentration ranged from limit of determination (LOD) to 1.723 ng/g and average ochratoxin was 1.025 ng/g. Both fermentation and baking significantly decrease the amount of ochratoxin A (P > 0.01) from primary levels. Fermentation processes using Saccharomyces cerevisiae and the mixture of Saccharomyces cerevisiae and L. plantarum, and baking reduced ochratoxin A by 7%, 15%, and 24%, respectively.Conclusion: Sangak flour and bread samples distributed in bakeries must have Ochratoxin A contamination levels of lower than the standard amounts. Traditional bakery practices including oven baking, dough fermentation using yeast and yeast plus lactic culture significantly decrease Ochratoxin A in dough.
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Type of Study: Research | Subject: education health and promotion
Received: 2020/07/16 | Accepted: 2017/10/15 | Published: 2017/10/15

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