The prevalence and risk assessment of aflatoxin in sesame-based products
Main Article Content
Keywords
mycotoxin, contamination, risk assessment, traditional products, sesame based
Abstract
The contamination of aflatoxins (AFs) in 120 samples of sesame seeds, tahini, and tahini halva collected from Iran’s market were evaluated. The exposed risk due to ingestion of aflatoxin B1 (AFB1) via their consumption was estimated with the aid of the Monte Carlo simulation (MCS). The highest prevalence of AF (55%) was associated with sesame seed samples, followed by tahini (45%) and tahini halva (32.5%). The AFB1 concentration in sesame seeds, tahini, and tahini halva was in the ranges of 0.21–12.35, 0.23–5.81, and 0.27–3.56 μg/kg, respectively. The concentration of the total aflatoxin (TAF) in 7 (17.5%), 8 (20%), and 2 (5%) samples of sesame seeds, tahini, and tahini halva, respectively, was below the limit of European regulations (4 µg/kg), while the levels of AFB1 in 10 (25%), 7 (17.5%), and 6 (15%) samples of sesame seeds, tahini, and tahini halva, respectively, were higher than the European regulations (2 µg/kg). As the percentile 50 and 95 of margin of exposure (MOE) with AFB1 for sesame seed, tahini, and tahini halva was more than 10,000, it could conclude the intake of aflatoxin through the consumption of mentioned products did pose a not remarkable cancer risk for adults.
References
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Grumi, M., Kunova, A., Isotti, M., Barbiroli, A. and Pasquali, M., 2020. Occurrence of deoxynivalenol in beers commercialised in Italy. Italian Journal of Food Science 32(3): 712–720. 10.14674/IJFS-1826
Heshmati, A., Ghadimi, S., Ranjbar, A. and Khaneghah, A.M., 2019. Changes in aflatoxins content during processing of pekmez as a traditional product of grape. LWT 103: 178–185. 10.1016/j.lwt.2019.01.001
Heshmati, A., Zohrevand, T., Khaneghah, A.M., Nejad, A.S.M. and Sant’ana, A.S., 2017. Co-occurrence of aflatoxins and ochratoxin A in dried fruits in Iran: dietary exposure risk assessment. Food and Chemical Toxicology 106: 202–208. 10.1016/j.fct.2017.05.046
Hosseininia, A.R., Vahabzadeh, M., Rashedinia, M., Riahi-Zanjani, B. and Karimi, G., 2014. A survey of aflatoxins in sesame seeds imported into Khorasan Province, Iran. Mycotoxin Research 30(1): 43–46. 10.1007/s12550-013-0186-7
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Javanmardi, F., Khodaei, D., Sheidaei, Z., Bashiry, M., Nayebzadeh, K., Vasseghian, Y., et al. 2020. Decontamination of aflatoxins in edible oils: A comprehensive review. Food Reviews International 1–17. 10.1080/87559129.2020.1812635
Khaneghah, A.M., Fakhri, Y. and Sant’ana, A.S., 2018. Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: a systematic review and meta-analysis. Food Chemistry 268: 611–624. 10.1016/j.foodchem.2018.06.072
Kollia, E., Tsourouflis, K. and Markaki, P., 2016. Aflatoxin B1 in sesame seeds and sesame products from the Greek market. Food Additives & Contaminants Part B 9(3): 217–222. 10.1080/19393210.2016.1179349
Lee, B.M., Lee, E.M., Kang, D.J., Seo, J.-A., Choi, H.-K., Kim, Y.-S., et al. 2020. Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries. LWT 129: 109454. 10.1016/j.lwt.2020.109454
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Milicevic, B., Tomović, V., Danilović, B. and Savić, D., 2021. The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage. Italian Journal of Food Science 33(2): 24–34. 10.15586/ijfs.v33i2.1918
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Mozaffari Nejad, A.S., Heshmati, A. and Ghiasvand, T., 2020. The occurrence and risk assessment of aflatoxin M1 in cheeses samples from Hamadan, Iran. Iranian Journal of Pharmaceutical Research 19(4): 44–50. 10.22037/ijpr.2020.112399.13754
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Öğütcü, M., Arifoğlu, N. and Yılmaz, E., 2017. Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology 119(9): 1600189. 10.1002/ejlt.201600189
Osaili, T.M., Al-Nabulsi, A.A. and Aljaafreh, T.F., 2018a. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157: H7 and Listeria monocytogenes in tahini halva. International Journal of Food Microbiology 278: 20–25. 10.1016/j.ijfoodmicro.2018.04.029
Osaili, T.M., Al-Nabulsi, A.A., Aljaafreh, T.F. and Olaimat, A.N., 2018b. Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157: H7 and Listeria monocytogenes in tahini halva. LWT 98: 438–443. 10.1016/j.lwt.2018.09.017
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Rapa, M., Ciano, S., Gobbi, L., Ruggieri, R. and Vinci, G., 2021. Quality and safety evaluation of new tomato cultivars. Italian Journal of Food Science 33(2): 35–45. 10.15586/ijfs.v33i2.1921
Reddy, K.R., Farhana, N.I. and Salleh, B., 2011. Occurrence of Aspergillus spp. and aflatoxin B1 in Malaysian foods used for human consumption. Journal of Food Science 76(4): T99–T104. 10.1111/j.1750-3841.2011.02133
Sabry, B.A., Hathout, A.S., Nooh, A., Aly, S.E. and Shehata, M.G., 2016. The prevalence of aflatoxin and Aspergillus parasiticus in Egyptian sesame seeds. International Journal of Chemtech Research 9(11): 308–319.
Sebaei, A.S., Refai, H.M., Elbadry, H.T. and Armeya, S.M., 2020. First risk assessment report of aflatoxins in Egyptian tahini. Journal of Food Composition and Analysis 92: 103550. 10.1016/j.jfca.2020.103550
Sirhan, A.Y., Tan, G.H., Al-Shunnaq, A., Abdulra’uf, L. and Wong, R.C., 2014. QuEChERS-HPLC method for aflatoxin detection of domestic and imported food in Jordan. Journal of Liquid Chromatography & Related Technologies 37(3): 321–342. 10.1080/10826076.2012.745138
Tabata, S., 2007. Mycotoxin contamination in foods and foodstuffs in Japan Aflatoxins. JSM Mycotoxins 2006(Suppl 4): 123–129. 10.2520/myco1975.2006.Suppl4_123
Torlak, E. and Akan, I., 2013. Aflatoxin contamination in tahini. Quality Assurance and Safety of Crops & Foods 5(3): 221–225. 10.3920/QAS2012.0131
Var, I., Kabak, B. and Gök, F., 2007. Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control 18(1): 59–62. 10.1016/j.foodcont.2005.08.008
Wang, Y.-J., Nie, J.-Y., Zhen, Y., Li, Z.-X., Cheng, Y. and Farooq, S., 2018. Multi-mycotoxin exposure and risk assessments for Chinese consumption of nuts and dried fruits. Journal of Integrative Agriculture 17(7): 1676–1690. 10.1016/S2095-3119(18)61966-5
Xinyu, Z., Yi, W., Xue, H., Zixi, Y., Weiqiong, Y. and Zhaolin, L., 2020. Characterization of volatile compounds in five blueberry varieties using purge and trap coupled to gas chromatography-mass spectrometry. Italian Journal of Food Science 32(2): 482–497. 10.14674/IJFS-1675
Yao, Y.-G., Wang, W.-Y., Chen, L.-Y., Liu, H.-M., Yan, R.-Z., Li, S., et al. 2021. Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures. Quality Assurance and Safety of Crops & Foods 13(2): 13–24. 10.15586/qas.v13i2.876
Yazdanpanah, H., Mohammadi, T., Abouhossain, G. and Cheraghali, A.M., 2005. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food and Chemical Toxicology 43(7): 1135–1139. 10.1016/j.fct.2005.03.004
Zebib, H., Bultosa, G. and Abera, S., 2015. Physico-chemical properties of sesame (Sesamum indicum L.) varieties grown in Northern Area, Ethiopia. Agricuture Science 6(02): 238–246. 10.4236/as.2015.62024
Anthony, M.H., Ojochenemi, A.D., Yemi, A.H.R., Tahir, N., Okechukwu, O.J., Saidu, M.A., et al. 2014. Determination of aflatoxins in sesame, rice, millet and acha from Nigeria using HPLC. Chemical Science Transactions 3(4): 1516–1524. 10.7598/cst2014.749
AOAC International, 2002. AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC International, Gaithersburg, MD, USA.
Apeh, D., Ochai, D., Adejumo, A., Muhammad, H., Saidu, A., Atehnkeng, J., et al. 2016. Mycotoxicological concerns with sorghum, millet and sesame in Northern Nigeria. Analytical and Bioanalytical Chemistry 7: 336. 10.4172/2155-9872.1000336
Asadi, M., Beheshti, H.R. and Feizy, J., 2011. A survey of aflatoxins in sesame in Iran. Mycotoxin Research 27(4): 259. 10.1007/s12550-011-0102-y
Batrinou, A., Houhoula, D. and Papageorgiou, E., 2020. Rapid detection of mycotoxins on foods and beverages with enzyme linked immunosorbent assay. Quality Assurance and Safety of Crops & Foods 12(1): 40–49. 10.15586/QAS2019.654
Chain, E.P.O.C.I.T.F., Schrenk, D., Bignami, M., Bodin, L., Chipman, J.K., Del Mazo, J., et al. 2020. Risk assessment of aflatoxins in food. EFSA Journal18(3): e06040. 10.2903/j.efsa.2020.6040
Cui, P., Yan, H., Granato, D., Ho, C.-T., Ye, Z., Wang, Y., et al. 2020. Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea. Food and Chemical Toxicology 146: 111830. 10.1016/j.fct.2020.111830
De Souza, C., Khaneghah, A.M. and Oliveira, C.A.F., 2021. The occurrence of aflatoxin M1 in industrial and traditional fermented milk: a systematic review study. Italian Journal of Food Science 33(SP1): 12–23. 10.15586/ijfs.v33iSP1.1982
Di Sanzo, R., Carabetta, S., Campone, L., Bonavita, S., Iaria, D., Fuda, S., et al. 2018. Assessment of mycotoxins co-occurrence in Italian dried figs and in dried figs-based products. Journal of Food Safety 38(6): e12536. 10.1111/jfs.12536
Dravie, E.E., Kortei, N.K., Essuman, E.K., Tettey, C.O., Boakye, A.A. and Hunkpe, G., 2020. Antioxidant, phytochemical and physicochemical properties of sesame seed (Sesamum indicum L). Scientific African 8: e00349. 10.1016/j.sciaf.2020.e00349
Eghbaljoo-Gharehgheshlaghi, H., Shariatifar, N., Arab, A., Alizadeh-Sani, M., Sani, I.K., Asdagh, A., et al. 2020. The concentration and probabilistic health risk assessment of trace metals in three type of sesame seeds using ICP-OES in Iran. International Journal of Environmental Analytical Chemistry 1–15. 10.1080/03067319.2020.1804896
Elleuch, M., Bedigian, D. and Zitoun, A., 2011. Sesame (Sesamum indicum L.) seeds in food, nutrition, and health. In: Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel (Eds.), Nuts and seeds in health and disease prevention. Elsevier, Academic Press, London, pp. 1029–1036. 10.1016/B978-0-12-375688-6.10122-7
Elzupir, A.O., Suliman, M.A., Ibrahim, I.A., Fadul, M.H. and Elhussein, A.M., 2010. Aflatoxins levels in vegetable oils in Khartoum State, Sudan. Mycotoxin Research. 26(2): 69–73. 10.1007/s12550-010-0041-z
Emadi, A., Jayedi, A., Mirmohammadkhani, M. and Abdolshahi, A., 2021. Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition 1–11. 10.1080/10408398.2021.1881436
Esan, A.O., Fapohunda, S.O., Ezekiel, C.N., Sulyok, M. and Krska, R., 2020. Distribution of fungi and their toxic metabolites in melon and sesame seeds marketed in two major producing states in Nigeria. Mycotoxin Research 36(4): 361–369. 10.1007/s12550-020-00400-0
Fapohunda, S.O., Anjorin, T.S., Sulyok, M. and Krska, R., 2018. Profile of major and emerging mycotoxins in sesame and soybean grains in the Federal Capital Territory, Abuja, Nigeria European Journal of Biology Research 8(3): 121–130. 10.5281/zenodo.1307184
Gholami, M., Davan, S.T., Gholami, M., Bolandparvaz, S., Gholami, M., Chamanpara, P., et al. 2020. Effects of topical sesame oil extracted from Tahini (Ardeh) on pain severity in trauma patients: A randomized double-blinded placebo-controlled clinical trial. Bulletin of Emergency and Trauma 8(3): 179. 10.30476/BEAT.2020.82561
Grumi, M., Kunova, A., Isotti, M., Barbiroli, A. and Pasquali, M., 2020. Occurrence of deoxynivalenol in beers commercialised in Italy. Italian Journal of Food Science 32(3): 712–720. 10.14674/IJFS-1826
Heshmati, A., Ghadimi, S., Ranjbar, A. and Khaneghah, A.M., 2019. Changes in aflatoxins content during processing of pekmez as a traditional product of grape. LWT 103: 178–185. 10.1016/j.lwt.2019.01.001
Heshmati, A., Zohrevand, T., Khaneghah, A.M., Nejad, A.S.M. and Sant’ana, A.S., 2017. Co-occurrence of aflatoxins and ochratoxin A in dried fruits in Iran: dietary exposure risk assessment. Food and Chemical Toxicology 106: 202–208. 10.1016/j.fct.2017.05.046
Hosseininia, A.R., Vahabzadeh, M., Rashedinia, M., Riahi-Zanjani, B. and Karimi, G., 2014. A survey of aflatoxins in sesame seeds imported into Khorasan Province, Iran. Mycotoxin Research 30(1): 43–46. 10.1007/s12550-013-0186-7
INSO, 2020. Iranian National Standardization Organization. Food and feed – maximum tolerated level of mycotoxins. No: 5925. First Revision. Iranian National Standardization Organization., Karaj, Iran.
Javanmardi, F., Khodaei, D., Sheidaei, Z., Bashiry, M., Nayebzadeh, K., Vasseghian, Y., et al. 2020. Decontamination of aflatoxins in edible oils: A comprehensive review. Food Reviews International 1–17. 10.1080/87559129.2020.1812635
Khaneghah, A.M., Fakhri, Y. and Sant’ana, A.S., 2018. Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: a systematic review and meta-analysis. Food Chemistry 268: 611–624. 10.1016/j.foodchem.2018.06.072
Kollia, E., Tsourouflis, K. and Markaki, P., 2016. Aflatoxin B1 in sesame seeds and sesame products from the Greek market. Food Additives & Contaminants Part B 9(3): 217–222. 10.1080/19393210.2016.1179349
Lee, B.M., Lee, E.M., Kang, D.J., Seo, J.-A., Choi, H.-K., Kim, Y.-S., et al. 2020. Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries. LWT 129: 109454. 10.1016/j.lwt.2020.109454
Li, F.-Q., Li, Y.-W., Wang, Y.-R. and Luo, X.-Y., 2009. Natural occurrence of aflatoxins in Chinese peanut butter and sesame paste. Journal of Agricultural and Food Chemistry 57(9): 3519–3524. 10.1021/jf804055n
Milicevic, B., Tomović, V., Danilović, B. and Savić, D., 2021. The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage. Italian Journal of Food Science 33(2): 24–34. 10.15586/ijfs.v33i2.1918
Mokhtarian, M., Tavakolipour, H., Bagheri, F., Oliveira, C.A.F., Corassin, C.H. and Khaneghah, A.M., 2020. Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: a systematic review. Quality Assurance and Safety of Crops & Foods 12(4): 15–25. 10.15586/qas.v12i4.784
Mozaffari Nejad, A.S., Heshmati, A. and Ghiasvand, T., 2020. The occurrence and risk assessment of aflatoxin M1 in cheeses samples from Hamadan, Iran. Iranian Journal of Pharmaceutical Research 19(4): 44–50. 10.22037/ijpr.2020.112399.13754
Namiki, M., 2007. Nutraceutical functions of sesame: a review. Critical Reviews in Food Science and Nutrition 47(7): 651–673. 10.1080/10408390600919114
Öğütcü, M., Arifoğlu, N. and Yılmaz, E., 2017. Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology 119(9): 1600189. 10.1002/ejlt.201600189
Osaili, T.M., Al-Nabulsi, A.A. and Aljaafreh, T.F., 2018a. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157: H7 and Listeria monocytogenes in tahini halva. International Journal of Food Microbiology 278: 20–25. 10.1016/j.ijfoodmicro.2018.04.029
Osaili, T.M., Al-Nabulsi, A.A., Aljaafreh, T.F. and Olaimat, A.N., 2018b. Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157: H7 and Listeria monocytogenes in tahini halva. LWT 98: 438–443. 10.1016/j.lwt.2018.09.017
Pankaj, S., Shi, H. and Keener, K.M., 2018. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends in Food Science & Technology 71: 73–83. 10.1016/j.tifs.2017.11.007
Rapa, M., Ciano, S., Gobbi, L., Ruggieri, R. and Vinci, G., 2021. Quality and safety evaluation of new tomato cultivars. Italian Journal of Food Science 33(2): 35–45. 10.15586/ijfs.v33i2.1921
Reddy, K.R., Farhana, N.I. and Salleh, B., 2011. Occurrence of Aspergillus spp. and aflatoxin B1 in Malaysian foods used for human consumption. Journal of Food Science 76(4): T99–T104. 10.1111/j.1750-3841.2011.02133
Sabry, B.A., Hathout, A.S., Nooh, A., Aly, S.E. and Shehata, M.G., 2016. The prevalence of aflatoxin and Aspergillus parasiticus in Egyptian sesame seeds. International Journal of Chemtech Research 9(11): 308–319.
Sebaei, A.S., Refai, H.M., Elbadry, H.T. and Armeya, S.M., 2020. First risk assessment report of aflatoxins in Egyptian tahini. Journal of Food Composition and Analysis 92: 103550. 10.1016/j.jfca.2020.103550
Sirhan, A.Y., Tan, G.H., Al-Shunnaq, A., Abdulra’uf, L. and Wong, R.C., 2014. QuEChERS-HPLC method for aflatoxin detection of domestic and imported food in Jordan. Journal of Liquid Chromatography & Related Technologies 37(3): 321–342. 10.1080/10826076.2012.745138
Tabata, S., 2007. Mycotoxin contamination in foods and foodstuffs in Japan Aflatoxins. JSM Mycotoxins 2006(Suppl 4): 123–129. 10.2520/myco1975.2006.Suppl4_123
Torlak, E. and Akan, I., 2013. Aflatoxin contamination in tahini. Quality Assurance and Safety of Crops & Foods 5(3): 221–225. 10.3920/QAS2012.0131
Var, I., Kabak, B. and Gök, F., 2007. Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control 18(1): 59–62. 10.1016/j.foodcont.2005.08.008
Wang, Y.-J., Nie, J.-Y., Zhen, Y., Li, Z.-X., Cheng, Y. and Farooq, S., 2018. Multi-mycotoxin exposure and risk assessments for Chinese consumption of nuts and dried fruits. Journal of Integrative Agriculture 17(7): 1676–1690. 10.1016/S2095-3119(18)61966-5
Xinyu, Z., Yi, W., Xue, H., Zixi, Y., Weiqiong, Y. and Zhaolin, L., 2020. Characterization of volatile compounds in five blueberry varieties using purge and trap coupled to gas chromatography-mass spectrometry. Italian Journal of Food Science 32(2): 482–497. 10.14674/IJFS-1675
Yao, Y.-G., Wang, W.-Y., Chen, L.-Y., Liu, H.-M., Yan, R.-Z., Li, S., et al. 2021. Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures. Quality Assurance and Safety of Crops & Foods 13(2): 13–24. 10.15586/qas.v13i2.876
Yazdanpanah, H., Mohammadi, T., Abouhossain, G. and Cheraghali, A.M., 2005. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food and Chemical Toxicology 43(7): 1135–1139. 10.1016/j.fct.2005.03.004
Zebib, H., Bultosa, G. and Abera, S., 2015. Physico-chemical properties of sesame (Sesamum indicum L.) varieties grown in Northern Area, Ethiopia. Agricuture Science 6(02): 238–246. 10.4236/as.2015.62024
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Published
Jul 5, 2021
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