Publication:
Aflatoxin B1 detoxification potentials of garlic, ginger, cardamom, black cumin, and sautéing in ground spice mix red pepper products

dc.contributor.authorHadero Medalcho, Tadewos
dc.contributor.authorAbegaz, Kebede
dc.contributor.authorDessalegn, Engeda
dc.contributor.authorMaté Caballero, Juan Ignacio
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.date.accessioned2023-10-17T07:03:32Z
dc.date.available2023-10-17T07:03:32Z
dc.date.issued2023
dc.date.updated2023-10-17T06:55:01Z
dc.description.abstractThe uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ¿, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMedalcho, T. H., Abegaz, K., Dessalegn, E., & Mate, J. (2023). Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products. Toxins, 15(5), 307. https://doi.org/10.3390/toxins15050307en
dc.identifier.doi10.3390/toxins15050307
dc.identifier.issn2072-6651
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/46552
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofToxins 2023, 15, 307en
dc.relation.publisherversionhttps://doi.org/10.3390/toxins15050307
dc.rights© 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAFB1 detoxificationen
dc.subjectAntioxidantsen
dc.subjectMajor spicesen
dc.subjectMixed red pepperen
dc.subjectPhytochemicalsen
dc.subjectSautéen
dc.titleAflatoxin B1 detoxification potentials of garlic, ginger, cardamom, black cumin, and sautéing in ground spice mix red pepper productsen
dc.typeinfo:eu-repo/semantics/article
dc.type.versionVersión publicada / Argitaratu den bertsioaes
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dspace.entity.typePublication
relation.isAuthorOfPublication07f561e3-cd60-49db-8027-099e2abf1733
relation.isAuthorOfPublication.latestForDiscovery07f561e3-cd60-49db-8027-099e2abf1733

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