Evidence map›Paper›PMID 40442344›Full record

ArticleScientific reports2025

Determination of Aflatoxins B1, B2, G1, and G2 concentrations in cheese puffs made from corn flour in Iran.

Samrand Reshadi, Roshanak Daie Ghazvini, Seyed Jamal Hashemi, Heydar Bakhshi, Pegah Ardi, Nafiseh Shakibamehr, Mahdi Babaie, Shojaat Dashtipour, Zahra Rafat

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Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Samrand ReshadiRazi Vaccine and Serum Research Institute, Karaj, Iran.
Roshanak Daie GhazviniDepartment of Medical Parasitology and Mycology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. rdaie@tums.ac.ir.
Seyed Jamal HashemiDepartment of Medical Parasitology and Mycology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Heydar BakhshiDepartment of Medical Parasitology and Mycology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Pegah ArdiDepartment of Medical Parasitology and Mycology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Nafiseh ShakibamehrRazi Vaccine and Serum Research Institute, Karaj, Iran.
Mahdi BabaieRazi Vaccine and Serum Research Institute, Karaj, Iran.
Shojaat DashtipourRazi Vaccine and Serum Research Institute, Karaj, Iran.
Zahra RafatDepartment of Medical Parasitology and Mycology, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran.

Funding

Tehran University of Medical Sciences, Tehran, Iran. 41152
6 · The paper itself

Abstract

As a highly fundamental crop with a strategic role in human and animal nutrition, corn is frequently contaminated with mycotoxins. Mycotoxin contamination of corn poses substantial risks to human health. This study aimed to evaluate the concentration of aflatoxins levels in three popular brands of cheese puffs prepared from corn flour. This cross-sectional study was carried out on 27 specimens of cheese puffs produced by three famous brands. Aflatoxins were extracted from dry specimens with methyl alcohol. The obtained leachate was diluted with distilled water and subsequently passed through an HPLC column containing antibodies specific to B- and G-group aflatoxins. Finally, the obtained data were analyzed statistically using t-test and chi-squared test. The highest concentration of aflatoxins in brands A, B, and C was observed in specimens A1 (1.35 ng/mL), B2 (0.95 ng/mL), and C2 (1.22 ng/mL), respectively. Additionally, specimens A3 (0.93 ng/mL), B3 (0.80 ng/mL), and C1 (0.75 ng/mL) contained the lowest levels of aflatoxins among these brands, respectively. The results indicated that the concentration of aflatoxins was lower than the permissible limit in Iran (5 µg/kg) in all understudied specimens.

Indexed as

Aflatoxin B1AflatoxinsCheeseFlourFood ContaminationZea maysChromatography, High Pressure LiquidCross-Sectional StudiesHumansIranAflatoxin B1aflatoxin B2AflatoxinsAflatoxinsCheese puffsCornHPLC

Identifiers

PMID40442344
PMCPMC12122876

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