جستجوی مقالات مرتبط با کلیدواژه "wheat flour" در نشریات گروه "پزشکی"

Aflatoxins are secondary metabolites of fungi, which can have very dangerous consequences for human health in addition to spoiling food and changing organoleptic properties. Aflatoxin entering the body and targeting the liver as the main organ involved can cause liver and blood cancer. Hence, the aim of the present study is to measure aflatoxin B1 in corn flour and wheat flour supplied in Shahrekord using ELISA method in 2022.

In this study, 40 samples of flour, including 20 samples of corn flour and 20 samples of wheat flour, were randomly sampled from the supply centers and sent to the food hygiene laboratory to track and determine the amount of aflatoxin B1.

The results showed that all samples of wheat flour and corn flour contained aflatoxin 1B. The average of aflatoxin B1 in wheat flour and corn flour was calculated as 2.58 ± 0.95 and 3.47 ± 2.07 (µg/kg) of the sample, respectively; Among the 20 examined samples of corn flour, the concentration of aflatoxin B1 ranged from 3.4 (µg/kg) to 1.9 (µg/kg) and in 20 samples of wheat flour (µg/kg) from 7.90 to (µg/kg) was 1.4; Therefore, the concentration of none of the samples was higher than the Iranian standard.

The occurrence of aflatoxin B1 in all the samples examined in the current study is lower than the risk range determined by the Iranian standard, so in this case, its aasociated high risk does not threaten the health of consumers.

Background and

Mycotoxins are secondary metabolites of fungi that have carcinogenic effects. Ochratoxin A (OTA) is a highly toxic mycotoxin that can contaminate wheat grains and flour under various conditions of production, storage, and maintenance. Considering the carcinogenicity and mutagenicity of this toxin, it is necessary to monitor the contamination of wheat flour used in bakeries and to prevent this product from entering the bread supply chain. The aim of this study was to identify and determine the amount of OTA in wheat flour consumed by bakeries in Sari, during 2017 using high performance liquid chromatography (HPLC) method.

In this study, 30 samples of flour used in the preparation of lavash, barbari and sengak bread were collected from five different geographical areas of Sari (Mazandaran province) in 2017. The concentration of OTA was finally determined using HPLC device and through purification with an immunoaffinity column.

No concentration of OTA was observed in any of the tested samples. The results were in compliance with the mentioned reference values of OTA concentration in bakery products based on the Iranian National Standard Organization.

Based on the results, the flour used in breads is safe in terms of OTA. This amount is in accordance with the permissible limits set by the Iranian National Standard Organization and is acceptable for consumption.

Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated.

In this study, pieces of chicken breast were coated in different concentrations of wheat flour (0, 3, 5%) in two groups of coating containing 0 and 1% NaCl. All the treatments were fried at 170 ºC±3 for 5 minutes. The quality and characteristics of all treatments were investigated.
 

The results showed that the moisture contents of the samples were maintained by increasing concentrations of flour and consequently the amount of oil uptake of the samples were decreased. The sensory evaluation results indicated that flour coating improved the texture of the samples (p<0.05) but the appearance and color scored  less and the flour did not have a significant effect on the taste (p>0.05). The evaluation of color indices showed that the brightness of the coated fried samples was less than the control treatment. Therefore fried treatments containing 1% NaCl had lower L index as compared to the control group and coated treatments with 5% wheat flour had the highest L index. In all the fried treatments, a index did not differ significantly, but b index increased considerably.

This study showed that the application of wheat flour lead to produce low fat fried foods without adverse effect on the sensory attributes of the final product.

Fungi are one of the main causes of degradation in feeds and foodstuffs. Fungal infections in plants can result in reduced yield and quality of the products, which lead to economic losses. AflatoxinB1 (AFB1) is a secondary fungal metabolite produced in proper conditions. It is considered as a public health concern due to its adverse effect on human and animal. This study was carried out to determination of AFB1 in wheat flour and wheat bran samples of Alborz province factories.

A total of 180 wheat flour and 60 wheat bran samples were collected from 20 Alborz province factories. HPLC method with immune-affinity chromatography was applied to measure AFB1 in three types of flour including Barbary, Tafton, and Sangag (A, B, and C). It was performed both in different manufactures and within three groups of flours regardless of the type of manufactures. Statistical analysis was conducted by the One-way ANOVA with post-hoc test.

According to the findings, 144 out of 180 wheat flour samples and 54 out of 60 wheat bran samples were found to be contaminated with AFB1. The amount of AFB1 in wheat flour and wheat bran samples was detected to be 0.01-0.5 ng/g and 0.06-0.99 ng/g, respectively. The highest means of AFB1 in Sangag, Barbary, and Tafton flours from different manufactures were 0.5, 0.4 and, 0.3 ng/g, respectively. In addition, no significant difference was found within three groups of Barbary (A), Tafton (B), and Sangag (C) flours samples (p>0.05). Despite the contamination of wheat flour and wheat bran samples, there was no contamination higher than the standard limit of Iran Standard Institute (ISRI) and European Union (EU) 2 ng/g, 5 ng/g, respectively.

Since wheat flours are widely used in foods preparation, determination of contamination with AFB1 in wheat-based products is highly essential in order to prevent the potential adverse effects on health. As the level of AB1 in the current study was low, it is not a serious concern for consumers at this time.

The safest way to reduce mycotoxins in contaminated foods with it; it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae) in wheat flour samples that were collected in Chaloos city (Mazandaran province، North Iran). Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA، again. For statistical analysis، the statistical software SPSS18 and t-test was used. all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1. 1 and 10. 6 ppb، respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0. 5 and 9. 1 ppb، respectively. Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers'' health، thus reducing of this toxin in the food should be considered.

Occupational flour inhalation has been a culprit in commence of several pulmonary maladies, such as asthma. The flour particle is one of the most important factors which can cause occupational chronic respiratory disorders. We examined the relationship of occupational wheat flour inhalation in bakery and supermarket employees with pulmonary function, respiratory symptoms, and sputum eosinophilia for determining hyper-responsiveness. 110 subjects from traditional bakeries and 137 subjects from supermarket employees were enrolled in a cross-sectional study in Iran. Flour exposure concentrations, respiratory signs, sputum analysis, and respiratory volumes and capacities were measured based on the standard methods. Independent sample t-test was applied for analyses. Respirable concentration of flour in the bakery workers was two to four-fold of ACGIH’s threshold limit value in which bread-bakers with 2.2 mg/m3 experienced maximum exposures among all job titles in the bakeries. The supermarket employees had not exposure to flour dust. The respiratory volumes in both bakery and supermarket employees were in the normal range. However, the median of voluminal percentage in bakery workers except forced vital capacity was reduced (p < 0.001). The mean respiratory volume of bread-bakers was reduced compared with supermarket employees (p < 0.05). In addition, we observed increased respiratory symptoms in the bakery workers, again more prevalent in the bread-bakers. There was a significant correlation between flour exposure concentration and sputum eosinophilia in which the percentage of eosinophilia in the bread-bakers was more than other bakery and supermarket employees. Albeit there were reductions in the respiratory volumes, results indicate no obstructive spirometric pattern. Noteworthy, sputum eosinophilia might be a suitable screening method to detect airway hyper-responsiveness in workers exposed to known asthmogens.

Citrinin mycotoxin is produced by filamentous toxin producing fungi. Saccharomyces cerevisiae yeast has the ability to bind mycotoxins to its cell wall and thus reduce its toxicity. The aim of this study was to determine the amount of Citrinin mycotoxin and its reduction in wheat flour by Saccharomyces cerevisiae. In this study، 15 samples of wheat flour were randomly collected from the bakeries in the city of Babol. The amount of Citrinin contamination in samples was assessed by direct competitive ELISA measurement and then Saccharomyces cerevisiae was added to wheat flour. The amount of Citrinin contamination in the samples was measured by direct competetive ELISA for a second time. SPSS software (version 18)، Kolmogrov-Smirnov test and paired t-test was used for statistical analysis of data. The significance level for all tests was considered less than 0. 05. The highest and lowest concentration of this toxin in the studied samples were 35. 5 and 1. 1 ppb respectively، and after the effect of Saccharomyces cerevisiae on wheat flour، 0. 8 and 30 ppb respectively. The statistical results showed that the addition of Saccharomyces cerevisiae decreased the amount of Citrinin in flour samples (P<0. 05). Bread is among the most important and necessary food. To reduce its contaminating materials such as mycotoxins، less expensive and safe biological methods can be used.

By considering the importance of wheat gluten worldwide, gluten is evaluated by several methods which the choice of assessment might be influenced by several factors such as country, wheat classification and intended application. The application of Alveogarph is a new method as compared to other routine assessment methods for testing flours quality. In this project the quality of gluten from 4 different kinds of wheat flour with different extraction rates were assesed by application of Alveograph and Farinograph methods and the results were compared. 4 different varieties of wheat flours were obtained and subjected to chemical and rheological tests. the results indicated that W, L, Ie and G paremeters of Alveograph method decreased in flours with extraction rate of 64%, 82%, 90% and 93% respectively. The P parameter in flour with extraction rate 93% which contains more bran than others was higher. On the basis of Farinograph parameters, in flour with extraction rate of 64%, the stability time was higher and water absorption and degree of softening (after 10 min, 12 min) were lower and in flours containing higher amounts of bran, this parameters acted differently. Although Alveograph is a newer method as compared to Farinograph, the results indicated that for most of the factors investigated, the correlation coefficient is equal to one.

Silis (SiO2) is an oxide of silicon that its existence in food products is known as a contamination, classified as a human carcinogen. Some suggest it as an etiology of esophageal cancer. Golestan province has a high incidence and prevalence of esophageal cancer and is on the world belt of this disease. This study was designed to determine the concentration of silis in flour produced in Golestan province, north of Iran

This descriptive study was done in spring 2005. Census method was used to gather flour samples from flour manufactures. Samples were transported to laboratory. Base-melting method in nickel cruise was used in 550°c and the extract was reduced with acid. The complex was evaluated with spectrophotometer. Data entered into SPSS-12, and the differences between silis concentration in various regions were compared with non-parametric Kruskul Walis test.

Median silis concentration was 0.0030 grams, mean concentration was 0.008760 with 0.004265 standard deviation, minimum was 0.003 and maximum was. 018 grams in each 100 grams flour produced in province's factories. Mean silis concentrations were 0.012, 0.01 and 0.003 in Gorgan and the central part of the province, western and eastern part, respectively. The differences were not significant.

Although in earlier reports it was shown that silis level in the flour is high, but the findings of this study indicated that the above element is in normal range.