Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios

This study evaluated the efficiency of ozone for the degradation of aflatoxins in pistachio kernels and ground pistachios. Pistachios were contaminated with known concentrations of aflatoxin (AF) B-1, B-2, G(1), and G(2) Pistachio samples were exposed to gaseous ozone in a chamber at 5.0, 7.0 and 9.0 mgL(-1) ozone concentrations for 140 and 420 min at 20 degrees C and 70% RH. Aflatoxin degradation was determined by high performance liquid chromatography (HPLC). The efficiency of ozone for aflatoxin degradation in pistachios increased with increasing exposure time and ozone concentration. The results indicated that AFB(1) and total aflatoxins could be reduced by 23 and 24%, respectively, when pistachio kernels were ozonated at 9.0 mg L-1 ozone concentration for 420 min. Only a 5% reduction in AFB(1) and total aflatoxin levels could be achieved for ground pistachios under the same conditions. No significant changes occurred in pH, color, moisture content and free fatty acid values of pistachio kernels and ground pistachios. Fatty acid compositions of pistachios did not change significantly after the ozonation treatments. No significant changes were found between sweetness, rancidity, flavor, appearance and overall palatability of ozonated and non-ozonated pistachio kernels. Significant changes were observed in the organoleptic properties of ground pistachios, except rancidity, after 5.0 mgL(-1) ozone treatment for 140 min. Ozonation was found to be more effective for degrading aflatoxins in pistachio kernels than ground pistachios. (c) 2006 Society of Chemical Industry.