This study was designed to develop a sensitive liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the simultaneous detection and quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples with particular focus on the optimization of the sample preparation protocol and method validation. All 25 mycotoxins were extracted in a single step with a mixture of methanol/ethyl acetate/water (70:20:10, v/v/v). The method limits of quantification (LOQ) varied from 0.3 μg/kg to 106 μg/kg. Good precision and linearity were observed for most of the mycotoxins. The method was applied for the analysis of naturally contaminated peanut cake, cassava flour and maize samples from the Republic of Benin. All samples analyzed (fifteen peanut cakes, four maize flour and four cassava flour samples) tested positive for one or more mycotoxins. Aflatoxins (total aflatoxins; 10-346 μg/kg) and ochratoxin A (
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http://dx.doi.org/10.1021/jf2009364 DOI Listing Publication Analysis
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January 2025
Animal Production Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
Cassava (Manihot esculenta Crantz) is a crucial crop in tropics and subtropics, primarily cultivated for its tuber. However, its foliage is rich in protein and can supply essential elements for ruminants. The objective of this study was to evaluate the phytochemical compounds by Gas chromatography-MS (GC-MS) and the main phenolic by High Pressure Liquid Chromatography (HPLC) present in cassava foliage, along with the fermentation pattern using a semi-automated gas production (GP) system.
View Article and Find Full Text PDFToxins (Basel)
November 2024
CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip Pro WATEX (Romer).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Analysis and Testing Center, Jiangnan University, Wuxi 214122, China. Electronic address:
Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel.
View Article and Find Full Text PDFJ Sci Food Agric
November 2024
Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Background: The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat).
View Article and Find Full Text PDFHeliyon
November 2024
Centro de Investigaciones Aplicadas a Polímeros, Departamento de Ciencias de los Alimentos y Biotecnología, Escuela Politécnica Nacional, Quito, 170517, Ecuador.
This study explores the production of bio-composites from barley, wheat, and cassava flours, reinforced with varying ratios of oil palm residues. The research emphasizes principles of circular economy and sustainability. Both flours and reinforcements underwent characterization to elucidate how their physicochemical properties affect the mechanical behavior of the bio-composites.
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