Rapid detection of aflatoxin B1 in paddy rice as analytical quality assessment by near infrared spectroscopy
Keywords:
near infrared spectroscopy, aflatoxin B1, paddy rice, partial least square regressionAbstract
Abstract: A rapid identification method for aflatoxin B1 in paddy rice samples was developed by using near infrared spectroscopy under a wavelength range of 1 000-2 500 nm. Eighty paddy rice samples were collected from both natural and artificial infection with aflatoxin B1 to build the calibration models based on the partial least square regression method. The best predictive model to detect aflatoxin B1 in paddy rice was obtained using standard normal variate detrending spectra, with a correlation of 0.850, and a standard error of prediction of 3.211%. Therefore, the result showed that near infrared spectroscopy could be a useful instrumental method for determining aflatoxin B1 in paddy rice. The near infrared spectroscopy methodology can be applied to the monitoring of aflatoxin fungal contamination in postharvest paddy rice during storage and may become a powerful tool for the safety of grain and grain products. Keywords: near infrared spectroscopy, aflatoxin B1, paddy rice, partial least square regression DOI: 10.3965/j.ijabe.20140704.014 Citation: Zhang Q, Jia F G, Liu C H, Sun J K, Zheng X Z. Rapid detection of aflatoxin B1 in paddy rice as analytical quality assessment by near infrared spectroscopy. Int J Agric & Biol Eng, 2014; 7(4): 127-133.References
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[20] Hernandez-Hierro J M, Garcia-Villanova R J, Gonzalez-Martin I. Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market. Analytica Chimica Acta, 2008; 622: 189–194.
[21] Fernández-Ibañez V, Soldado A, Martínez-Fernández A, de la Roza-Delgado B. Application of near infrared spectroscopy for rapid detection of aflatoxin B1 in maize and barley as analytical quality assessment. Food Chemistry, 2009; 113: 629–634.
[22] Tripathi S, Mishra H N. A rapid FT-NIR method for estimation of aflatoxin B1 in red chili powder. Food Control, 2009; 20: 840–846.
[23] Sirisomboon C D, Putthang R, Sirisomboon P. Application of near infrared spectroscopy to detect aflatoxigenic fungal contamination in rice. Food Control, 2013; 33: 207–214.
[24] AL-warshan S H S, AL-Hadethy O N. Effect of container, medium weight, and moisture content on aflatoxin B1 production on rice. Al-Anbar Journal of Agricultural Sciences, 2012; 10(1): 11–17.
[25] Sautour M, Dantigny P, Divies C, Bensoussan M. A temperature-type model for describing the relationship between fungal growth and water activity. International Journal of Food Microbiology, 2001; 67(1-2): 63–69.
[26] Mousa W, Ghazali F M, Jinap S, Ghazali H M, Radu S. Modeling growth rate and assessing aflatoxins production by Aspergillus flavus as a function of water activity and temperature on polished and brown rice. Journal of food science, 2013; 78(1): 56–63.
[27] Abdullah N, Nawawi A, Othman I. Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research, 2000; 36: 47–54.
[28] Genkawa T, Uchino T, Inoue A, Tanaka F, Hamanaka D. Development of a low-moisture-content storage system for brown rice: storability at decreased moisture contents. Biosystems Engineering, 2008; 99: 515–522.
[29] Osborne B G, Fearn T. Near infrared spectroscopy in food analysis. Longman Scientific and Technical, 1986; 36-39.
[30] Williams P C, Norris K. Method development and implementation of near-infrared spectroscopy in industrial manufacturing processes. In Near-Infrared Technology in the Agricultural and Food Industries, 2nd ed., St. Paul: American Association of Cereal Chemists. 2001.
[2] Shephard G S. Impact of mycotoxins on human health in developing countries. Food Additives Contaminants, 2008; 25: 146–151.
[3] Reddy K R N, Reddy C S, Muralidharan K. Detection of Aspergillus spp. and aflatoxin b1 in rice in India. Food Microbiology, 2009; 26: 27–31.
[4] Godet M, Munaut F. Molecular strategy for identification in Aspergillus section Flavi. Fems Microbiology Letters, 2010; 304: 157–168.
[5] IARC. Monographs on the evaluation of carcinogenic risks of chemicals to humans. Lyon: International Agency for Cancer Research. 1993. pp. 245–395.
[6] Binder E M. Managing the risk of mycotoxins in modern feed production. Animal Feed Science Technology, 2007; 133: 149–166.
[7] Regulation (EU) No 165/2010. Commission Regulation (EC) No 165/2010 of 26 February. Amending regulation (EU) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union. L50/8eL50/12. 2010.
[8] AACC International. Approved methods of the American Association of Cereal Chemists (10th ed.). Methods 39-70 A, 44-15 A, and 46-10. St. Paul, MN: The Association. 2000.
[9] USDA. Grain inspection handbook. Grain book II. Washington, DC: Grain Inspection, Packers and Stockyard Administration. 2004.
[10] Var I, Kabak B, Gok F. Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control, 2007; 18(1): 59–62.
[11] Manetta A C, Giuseppe L D, Giammarco M, Fusaro I, Simonella A, Gramenzi A, et al. High-performance liquid chromatography with post-column derivatisation and fluorescence detection for sensitive determination of aflatoxin M1 in milk and cheese. Journal of Chromatography A, 2005; 1083(1-2): 219–222.
[12] Moricz A M, Fater Z, Otta K H, Tyihak E, Mincsovics E. Over pressured layer chromatographic determination of aflatoxin B1, B2, G1 and G2 in red paprika. Microchemical Journal, 2007; 85(1): 140–144.
[13] Zheng Z M, Humphrey C W, King R S, Richard J L. Validation of an ELISA test kit for the detection of aflatoxin B1 in grain and grain products by comparison with HPLC. Mycopathologia, 2005; 159: 255–263.
[14] Sun X L, Zhao L, Tang J, Gu X H, Zhou J, Chu F S. Development of an immunochromatographic assay for detection of aflatoxin B1 in foods. Food Control, 2006; 17: 256–262.
[15] Batista L R, Chalfoun S M, Prado G, Schwan R F, Wheals A E. Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.). International Journal of Food Microbiology, 2003; 85(3): 293–300.
[16] Millar S, Robert P, Devaux M F, Guy R C E, Maris P. Near-infrared spectroscopic measurements of structural changes in starch-containing extruded products. Applied Spectroscopy, 1996; 50: 1134–1139.
[17] McClure W F. Review: 204 years of near infrared technology: 1800–2003. Journal of Near Infrared Spectroscopy, 2003; 11: 487–518.
[18] Berardo N, Pisacane V, Battilani P, Scandolara A, Pietri A, Marocco A. Rapid detection of kernel rots and mycotoxins in maize by near-infrared reflectance spectroscopy. Journal of Agricultural and Food Chemistry, 2005; 53: 8128–8134.
[19] Abramovic B, Jajic I, Abramovic B, Cosic J, Juric V. Detection of deoxynivalenol in wheat by fourier transform infrared spectroscopy. Acta Chimica Slovenica, 2007; 54: 859–867.
[20] Hernandez-Hierro J M, Garcia-Villanova R J, Gonzalez-Martin I. Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market. Analytica Chimica Acta, 2008; 622: 189–194.
[21] Fernández-Ibañez V, Soldado A, Martínez-Fernández A, de la Roza-Delgado B. Application of near infrared spectroscopy for rapid detection of aflatoxin B1 in maize and barley as analytical quality assessment. Food Chemistry, 2009; 113: 629–634.
[22] Tripathi S, Mishra H N. A rapid FT-NIR method for estimation of aflatoxin B1 in red chili powder. Food Control, 2009; 20: 840–846.
[23] Sirisomboon C D, Putthang R, Sirisomboon P. Application of near infrared spectroscopy to detect aflatoxigenic fungal contamination in rice. Food Control, 2013; 33: 207–214.
[24] AL-warshan S H S, AL-Hadethy O N. Effect of container, medium weight, and moisture content on aflatoxin B1 production on rice. Al-Anbar Journal of Agricultural Sciences, 2012; 10(1): 11–17.
[25] Sautour M, Dantigny P, Divies C, Bensoussan M. A temperature-type model for describing the relationship between fungal growth and water activity. International Journal of Food Microbiology, 2001; 67(1-2): 63–69.
[26] Mousa W, Ghazali F M, Jinap S, Ghazali H M, Radu S. Modeling growth rate and assessing aflatoxins production by Aspergillus flavus as a function of water activity and temperature on polished and brown rice. Journal of food science, 2013; 78(1): 56–63.
[27] Abdullah N, Nawawi A, Othman I. Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research, 2000; 36: 47–54.
[28] Genkawa T, Uchino T, Inoue A, Tanaka F, Hamanaka D. Development of a low-moisture-content storage system for brown rice: storability at decreased moisture contents. Biosystems Engineering, 2008; 99: 515–522.
[29] Osborne B G, Fearn T. Near infrared spectroscopy in food analysis. Longman Scientific and Technical, 1986; 36-39.
[30] Williams P C, Norris K. Method development and implementation of near-infrared spectroscopy in industrial manufacturing processes. In Near-Infrared Technology in the Agricultural and Food Industries, 2nd ed., St. Paul: American Association of Cereal Chemists. 2001.
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Published
2014-08-25
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Qiang, Z., Fuguo, J., Chenghai, L., Jingkun, S., & Xianzhe, Z. (2014). Rapid detection of aflatoxin B1 in paddy rice as analytical quality assessment by near infrared spectroscopy. International Journal of Agricultural and Biological Engineering, 7(4), 127–133. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1211
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Agro-product and Food Processing Systems
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