Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products
The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/15/5/307 |
| _version_ | 1797598171429339136 |
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| author | Tadewos Hadero Medalcho Kebede Abegaz Engida Dessalegn Juan Mate |
| author_facet | Tadewos Hadero Medalcho Kebede Abegaz Engida Dessalegn Juan Mate |
| author_sort | Tadewos Hadero Medalcho |
| collection | DOAJ |
| description | The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (<i>berbere</i>) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ℃, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at <i>p</i> < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products. |
| first_indexed | 2024-03-11T03:15:36Z |
| format | Article |
| id | doaj.art-977b28422ad24546b0706efb27b4fb71 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-11T03:15:36Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-977b28422ad24546b0706efb27b4fb712023-11-18T03:33:11ZengMDPI AGToxins2072-66512023-04-0115530710.3390/toxins15050307Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper ProductsTadewos Hadero Medalcho0Kebede Abegaz1Engida Dessalegn2Juan Mate3School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, EthiopiaSchool of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Hawassa P.O. Box 05, EthiopiaHawassa College of Teacher Education, Hawassa, EthiopiaPublic University of Navarra (UPNA), 31006 Navarra, SpainThe uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (<i>berbere</i>) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ℃, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at <i>p</i> < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.https://www.mdpi.com/2072-6651/15/5/307antioxidantsAFB1 detoxificationmajor spicesphytochemicalsmixed red peppersauté |
| spellingShingle | Tadewos Hadero Medalcho Kebede Abegaz Engida Dessalegn Juan Mate Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products Toxins antioxidants AFB1 detoxification major spices phytochemicals mixed red pepper sauté |
| title | Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products |
| title_full | Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products |
| title_fullStr | Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products |
| title_full_unstemmed | Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products |
| title_short | Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products |
| title_sort | aflatoxin b1 detoxification potentials of garlic ginger cardamom black cumin and sauteing in ground spice mix red pepper products |
| topic | antioxidants AFB1 detoxification major spices phytochemicals mixed red pepper sauté |
| url | https://www.mdpi.com/2072-6651/15/5/307 |
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