Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting
Abstract
:1. Introduction
2. Results and Discussion
2.1. Method Performance
Matrices | LOD μg/kg | LOQ μg/kg | ||||||
---|---|---|---|---|---|---|---|---|
AFB1 | AFB2 | AFG1 | AFG2 | AFB1 | AFB2 | AFG1 | AFG2 | |
Healthy apricot kernels a | 0.4 | 0.08 | 0.56 | 0.15 | 0.8 | 0.16 | 1.12 | 0.30 |
Discoloured apricot kernels b | 24 | 17.6 | - | - | 48 | 35.2 | - | - |
Apricot kernel skins c | 1.40 | 0.48 | 3.10 | 1.26 | 2.80 | 0.96 | 5.40 | 2.52 |
Commercial products d | 0.03 | 0.01 | 0.05 | 0.02 | 0.06 | 0.02 | 0.1 | 0.04 |
Matrices | AFB1 | Total AFS | ||||
---|---|---|---|---|---|---|
Spiking level (µg/kg) | Recovery (%) | RSDr (%) | Spiking level (µg/kg) | Recovery (%) | RSDr (%) | |
Almonds | 0.2 | 107 | 6.9 | 0.5 | 100 | 9.8 |
1.0 | 96 | 3.4 | 2.5 | 94 | 2.9 | |
Peeled almonds | 0.2 | 102 | 4.1 | 0.5 | 94 | 10.6 |
1.0 | 94 | 4.6 | 2.5 | 91 | 6.6 | |
Amaretti | 0.2 | 115 | 4.1 | 0.5 | 103 | 5.6 |
1.0 | 98 | 1.3 | 2.5 | 94 | 1.8 | |
Cantucci | 0.2 | 91 | 5.3 | 0.5 | 86 | 4.0 |
1.0 | 92 | 2.9 | 2.5 | 89 | 3.5 | |
Almond nougat | 0.2 | 98 | 5.3 | 0.5 | 85 | 7.1 |
1.0 | 96 | 3.2 | 2.5 | 91 | 2.5 |
2.2. Electronic Color Sorting (e-Sorting) of Apricot Kernels
2.3. Blanching, Peeling, and Manual Sorting of Apricot kernels
2.4. Occurrence of Aflatoxins in Commercial Products Containing Apricot Kernels and/or Almonds
Commercial Product | % of Almonds or Apricot Kernels | Origin | AFB1 (µg/kg) | Total AFs (µg/kg) |
---|---|---|---|---|
Almonds | 100% | Italy | 0.06 | 0.06 |
Almonds | 100% | California, US | n.d. | n.d. |
Almonds | 100% | California, US | n.d. | n.d. |
Almonds | 100% | Italy b | n.d. | n.d. |
Almonds | 100% | Italy | n.d. | n.d. |
Almonds | 100% | Italy b | n.d. | n.d. |
Almonds | 100% | Italy | n.d. | n.d. |
Peeled almonds | 100% | Italy | 0.06 | 0.07 |
Peeled almonds | 100% | California, US | 0.06 | 0.06 |
Peeled almonds | 100% | Italy b | 0.06 | 0.06 |
Peeled almonds | 100% | Italy | 0.06 | 0.06 |
Peeled almonds | 100% | California, US | n.d. | n.d. |
Peeled almonds | 100% | California, US | n.d. | n.d. |
Almond flour | 100% | Italy | 0.06 | 0.06 |
Chopped almonds | 100% | Italy b | 0.06 | 0.06 |
Bakery product (4% almonds) a | 100% | Italy b | 0.06 | 0.16 |
Bakery product (4% almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery product (3% chopped peeled almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery product (3% almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery product (3% peeled almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery product (4% peeled almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery product (4% peeled almonds) a | 100% | Italy b | n.d. | n.d. |
Bakery pastries | 7% Almonds | Italy b | n.d. | n.d. |
Mixed nuts snack (almonds, peanuts, sultana grapes, cranberry) | 25% Almonds | California, US | n.d. | n.d. |
Salt roasted almonds with EVO oil | 100% | Italy | 0.11 | 0.33 |
Salt roasted almonds | 100% | Italy b | n.d. | n.d. |
Smoked almonds | 100% | Italy b | n.d. | n.d. |
Sugared almonds | 100% | Italy | n.d. | n.d. |
Almonds soft nougat | 50% Almonds | Italy b | n.d. | n.d. |
Almonds nougat | 45% Almonds | Italy b | n.d. | n.d. |
Almonds nougat | 45% Almonds | Italy b | n.d. | n.d. |
Almonds soft nougat | 40% Almonds | Italy b | n.d. | n.d. |
Almonds nougat | 36% Almonds | Italy b | n.d. | n.d. |
Almonds soft nougat | 30% Almonds | Italy b | n.d. | n.d. |
Cantucci | 22% Almonds | Italy b | 0.06 | 0.07 |
Cantucci | 22% Almonds | Italy b | 0.06 | 0.06 |
Cantucci | 22% Almonds | Italy b | n.d. | n.d. |
Cantucci | 20% Almonds | Italy b | n.d. | n.d. |
Cantucci | 19% Almonds | Italy b | n.d. | n.d. |
Mean of positive samples | - | - | 0.07 | 0.11 |
Amaretti | 38% Apricot kernels, 4% Almonds, 4% Pistachios | Italy b | 1.30 | 1.79 |
Amaretti | 40% Apricot kernels, 5% Almonds | Italy b | 1.50 | 1.56 |
Amaretti | 20% Apricot kernels | Italy b | 0.55 | 0.99 |
Amaretti | 20% Apricot kernels | Italy b | 0.53 | 0.56 |
Amaretti | 19% Apricot kernels | Italy b | 0.40 | 0.41 |
Amaretti | 16% Apricot kernels, Sweet and bitter almonds | Italy b | 0.08 | 0.30 |
Amaretti | 20% Apricot kernels | Italy b | 0.06 | 0.06 |
Amaretti | 20% Apricot kernels | Italy b | n.d. | n.d. |
Mean of positive samples | - | - | 0.63 | 0.81 |
3. Experimental Section
3.1. Samples
3.2. Electronic Color Sorting of Apricot Kernels
3.3. Blanching, Peeling, and Manual Sorting of Apricot Kernels
3.4. Determination of AFB1, AFB2, AFG1 and AFG2
3.5. Chemicals and Reagents
3.6. HPLC-FLD Apparatus and Conditions
3.7. Calibration Curves
3.8. Recovery Experiments
3.9. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
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Zivoli, R.; Gambacorta, L.; Piemontese, L.; Solfrizzo, M. Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting. Toxins 2016, 8, 26. https://doi.org/10.3390/toxins8010026
Zivoli R, Gambacorta L, Piemontese L, Solfrizzo M. Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting. Toxins. 2016; 8(1):26. https://doi.org/10.3390/toxins8010026
Chicago/Turabian StyleZivoli, Rosanna, Lucia Gambacorta, Luca Piemontese, and Michele Solfrizzo. 2016. "Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting" Toxins 8, no. 1: 26. https://doi.org/10.3390/toxins8010026
APA StyleZivoli, R., Gambacorta, L., Piemontese, L., & Solfrizzo, M. (2016). Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting. Toxins, 8(1), 26. https://doi.org/10.3390/toxins8010026