The Effects of Segregating Stained Nuts on Reducing the Aflatoxin Content of
Ahmad-Aghaei, Fandoghi and Kale-Ghoochi Pistachio Cultivars
Ahmad Shakerardekani (PhD)1,2*, Fatemeh Mirdamadiha (MSc)1
1 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research,
Education and Extension Organization (AREEO), Rafsanjan, Iran
2 Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
Received: 17 Aug. 2018 Accepted: 1 Dec. 2018
Introduction: The physical specifications of pistachios after processing are associated with the presence of aflatoxin. The classification of pistachio nuts based on the appearance of raw dried pistachios could have a very important effect on the amount of aflatoxin.
Materials and Methods: Samples of three commercial pistachio cultivars (Ahmad-Aghaei, Fandoghi, and Kale-Ghoochi) were categorized to different groups, which were large, medium, tiny, damaged, non-split yellow-brown stain and dark-greyish stain. The thin layer chromatography method was applied for the measurement of aflatoxins at the wavelength of 366 nm.
Results: The yellow-brown stained nuts in Ahmad-Aghaei, Fandoghi and Kale-Ghoochi cultivars were 2.3, 4.6 and 1.1%, and the grey-black stained nuts were 4.6, 4.7 and 1.2%, respectively. By completely separating stained nuts, the amount of aflatoxin in Ahmad-Aghaei, Fandoghi and Kale-Ghoochi lots decreased more than 89.0%. There were significant differences (p<0.05) in the aflatoxin amounts of stained pistachio cultivars.
Conclusion: This study pointed out that physical separation of the stained nuts from the pistachio lots could reduce the amount of aflatoxin in the final lots.
►Please cite this article as follows:
Shakerardekani A, Mirdamadiha F. The effects of segregating stained nuts on reducing the aflatoxin content of ahmad-aghaei, fandoghi and kale-ghoochi pistachio cultivars. Pistachio and Health Journal. 2018; 1 (4): 32-37