Prediction, evaluation, confirmation, and elimination of matrix effects for lateral flow test strip based rapid and on-site detection of aflatoxin B1 in tea soups
FOOD CHEMISTRY
Authors: Chen, Wei; Cai, Fen; Wu, Qian; Wu, Yuhan; Yao, Bangben; Xu, Jianguo
Abstract
Mycotoxin contaminations of tea have been considered serious problems. The presence of interfering substances presents enormous challenges to accurate detection of hazardous analyzes in tea soups. In this work, we have carefully predicted, evaluated, and confirmed the matrix effects in tea that have an undesired influence on the detection of aflatoxin B1 (AFB1) in tea soups by lateral flow test strips (LFTS). After pretreatment of tea samples by simple dilution to change the acidic tea soups to alkaline environments, the matrix effects can be completely eliminated and the reliability of AFB1 analysis in tea soups can be effectively guaranteed. AFB1 contaminated samples of different tea soups can be accurately measured with detection limits down to 0.05 ppb. As the first pioneering report to study the matrix effects on AFB1 monitoring in tea soups by LFTS, we definitely expect this work to further widen the application of LFTS for hazard screening in food safety.
Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor
NATURAL PRODUCT RESEARCH
Authors: Das, Somenath; Kumar Singh, Vipin; Kumar Dwivedy, Abhishek; Kumar Chaudhari, Anand; Upadhyay, Neha; Singh, Akanksha; Krishna Saha, Ajay; Ray Chaudhury, Shaon; Prakash, Bhanu; Dubey, Nawal Kishore
Abstract
The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based food preservative against fungal and aflatoxin B-1 (AFB(1)) contamination of scented rice varieties. The chemical profile of MFEO revealed elemicin (27.08%), myristicine (21.29%) and thujanol (18.55%) as major components. The minimum inhibitory and minimum aflatoxin inhibitory concentrations of MFEO were 2.75 and 1.5 mg/ml, respectively. The MFEO was efficacious against a broad spectrum of food deteriorating fungi. MFEO caused decrease in ergosterol content of fungal plasma membrane and enhanced leakage of cellular ions, depicting plasma membrane as the site of action. The MFEO caused reduction in cellular methylglyoxal content, the aflatoxin inducer. This is the first report on MFEO as aflatoxin suppressor. The essential oil may be recommended as plant based food preservative after large scale trials and reduction in methylglyoxal suggests its application for development of aflatoxin resistant varieties through green transgenics.
COA
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