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Study on Fungi and Ochratoxin A Contamination in Dried Fruits and Reduction by Physical Method |
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| รหัสดีโอไอ | |
| Creator | 1. Su-phi Wanasirakul 2. Nettra Somboonkaew 3. Atcharaporn Srijudanu 4. Amara Chinaphuti |
| Title | Study on Fungi and Ochratoxin A Contamination in Dried Fruits and Reduction by Physical Method |
| Publisher | Department of Agriculture |
| Publication Year | 2557 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 32 |
| Journal No. | 2 |
| Page no. | 188-200 |
| Keyword | ผลไม้อบแห้ง, โอคราทอกซินเอ, การลดการปนเปื้อนสารพิษ, ความร้อน, ochratoxin A, mycotoxin decontamination, heating, dried fruit |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | The aim of this study was to determine and reduce the contaminations of fungiand ochratoxin A (OTA) in imported and local dried fruits sold in market of Thailand.Three hundred and six samples were collected from 20 different types of dried fruits.Aspergillus niger, A. flavus, A. aculeatus, Rhizopus sp., Penicillium sp. and Fusarium sp.Were detected in 159 samples (from 14 fruit varieties). OTA contamination was analyzedby an enzyme-linked immunosorbent assay (ELISA) technique. OTA were detected in 19varieties of dried fruit (234 samples) between 0.10 and 24.10 ??g/kg. The highest OTAcontent was found in dried blueberry with 24.10 ??g/kg followed by white raisin (13.00 ?g/kg)and dried cranberry (9.55? ?g/kg). Thus, these three dried fruit varieties were selectedto decontaminate OTA using heat from hot air- or microwave ovens. Interactions ofheating times and power significantly influenced the reduction of OTA contamination. TheOTA levels in dried blueberry decreased by 28.46% after treated with microwave oven at400 watt for 45 second. Higher OTA reductions were detected in white raisin (84.56%)and dried cranberry (74.35%) after microwave-heat at 400 watt for 60 second and 800watt for 45 second, respectively. OTA contents in dried blueberry, white raisin and driedcranberry, heated at 80๘ ?C hot air oven for 60 minutes, were dropped by 43.30, 81.85 and83.59%, respectively. The results indicate that heating by either hot air- or microwave ovens could be an alternative method to reduce the OTA contamination in various dried fruits. |
