title: Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas.
abstract: Reduction of the AFs produced by Aspergillus parasiticus CECT 2681 in wheat tortillas by isothiocyanates (ITCs) from oriental and yellow mustard flours was evaluated in this study. Polyethylene plastic bags were introduced with wheat tortillas contaminated with A. parasiticus and treated with 0, 0.1, 0.5 or 0.1 g of either oriental or yellow mustard flour added with 2 ml of water. The wheat tortillas were stored at room temperature during 1 month. The quantification of the AFs produced was analyzed by liquid chromatography (LC) coupled to the mass spectrometry detection in tandem (MS/MS). Gaseous allyl isothiocyanate (AITC) from oriental mustard was more effective than p-hydroxybenzyl isothiocyanate (p-HBITC) from yellow mustard to inhibit the production of AFs. More importantly, 1 g of AITC was able to reduce >90 % of AFs B1, B2, G1 and G2. p-HBITC is less stable and volatile than AITC, leading to a much lower AFs (average of 17.7 to 45.2 %). Further studies should investigate the use of active packaging using oriental mustard flour and water to reduce the production of AFs by Aspergillus species in bakery goods.
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: Juan Manuel
authors.initials: JM
authors.lastname: Quiles
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: Lara
authors.initials: L
authors.lastname: Manyes
authors.affiliation: School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, São José dos Pinhais, 83010-500 Brazil.
authors.forename: Fernando Bittencourt
authors.initials: FB
authors.lastname: Luciano
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: Jordi
authors.initials: J
authors.lastname: Mañes
authors.affiliation: Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Meca
keywords: Aflatoxins; Glucosinolates; Isothiocyanates; LC-MS/MS; Mustard flours; Mycotoxin reduction