Elmira Haghighi; Massoumeh Mehraban Sangatash; Seyed Ali Mortazavi; Mahboubeh Sarabi; Reyhaneh Noorbakhsh; Mohammad Armin
Abstract
The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad ...
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The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad and Quchan (10 samples from each city). The result showed that from 50 raisin samples, 44 samples (88%) were contaminated with fungi. The lowest and highest level of fungal contamination were observed in Quchan and Kashmar, respectively. Aflatoxigenic potential of fungi that isolated from contaminated samples were evaluated using Coconut Agar Medium and under UV light (365 nm). It is observed that 29 samples (65.9%) had Aflatoxigenic fungi. The presence of aflatoxin was confirmed by high pressure liquid chromatography. No sample had greater AFB1 levels than the maximum allowed levels (5 ng/g) in raisins accepted by ISIRI (Institute of Standards and Industrial Research of Iran). Although the amount of AFB1 in raisin varieties produced in Khorasan Razavi Province, does not appear to create a serious public health problem at present, because of Percapita consumption of raisins in Iran (22 kg/year) it is necessary to consider it as a serious health problem.
Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Mohammad Armin
Abstract
In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture ...
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In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.
