https://cyberleninka.org/article/n/1218695.pdf

Impact of mycotoxins on humans and animals

Mycotoxin problem in Africa: Current status, implications to food safety and health and possible management strategies

Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

https://www.mdpi.com/2072-6643/12/4/1123/pdf

Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.

Ochratoxins are polyketide derived fungal secondary metabolites with nephrotoxic, immunosuppressive, teratogenic, and carcinogenic properties. Ochratoxin-producing fungi may contaminate agricultural products in the field (preharvest spoilage), during storage (postharvest spoilage), or during processing. Ochratoxin contamination of foods and feeds poses a serious health hazard to animals and humans. Several strategies have been investigated for lowering the ochratoxin content in agricultural products. These strategies can be classified into three main categories: prevention of ochratoxin contamination, decontamination or detoxification of foods contaminated with ochratoxins, and inhibition of the absorption of consumed ochratoxins in the gastrointestinal tract. This paper gives an overview of the strategies that are promising with regard to lowering the ochratoxin burden of animals and humans.

Chemical, physical and biological approaches to prevent ochratoxin induced toxicoses in humans and animals.

Mycotoxins are small toxic chemical products formed as the secondary metabolites by fungi that readily contaminate foods with toxins in the field or after harvest The presence of mycotoxins, such as aflatoxins, ochratoxin A, and patulin, in fruits and their processed products is of high concern for human health due to their properties to induce severe acute and chronic toxicity at low-dose levels Currently, a broad range of detection techniques used for practical analysis and detection of a wide spectrum of mycotoxins are available Many analytical methods have been developed for the determination of each group of these mycotoxins in different food matrices, but new methods are still required to achieve higher sensitivity and address other challenges that are posed by these mycotoxins Effective technologies are needed to reduce or even eliminate the presence of the mycotoxins in fruits and their processed products Preventive measures aimed at the inhibition of mycotoxin formation in fruits and their processed products are the most effective approach Detoxification of mycotoxins by different physical, chemical, and biological methods are less effective and sometimes restricted because of concerns of safety, possible losses in nutritional quality of the treated commodities and cost implications This article reviewed the available information on the major mycotoxins found in foods and feeds, with an emphasis of fruits and their processed products, and the analytical methods used for their determination Based on the current knowledge, the major strategies to prevent or even eliminate the presence of the mycotoxins in fruits and their processed products were proposed

Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products

In this study, attempts were made to artificially contaminate cocoa powder and cocoa beverage with standard ochratoxin A at 100, 120, 140, 160, 180 and 200 ppb. All these levels were far above the EU regulatory limits of 2 ppb for cocoa and cocoa products. Concentrations of Aframomum danielli essential oils used were 0, 500, 1000, 2000, 3000 ppm and aqueous extracts 0, 500, 700 and 750 ppm in the cocoa powder and cocoa beverage. The treatments and the samples were allowed to equilibrate for 5 h before analysis. The kinetics of the ochratoxin A reduction was examined by thin layer chromatography. Essential oils of A. danielli were able to reduce OTA to zero level at 2000 ppm while the aqueous extracts were able to reduce OTA to less than 20 ppb. The reduction efficiency of both the extracts and the essential oils were within 64.28 - 91.7%.

	 

	Key words:  Effect; contamination, artificial; cocoa powder; beverage; Aframomum danielli.

Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli

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Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli