Eisa,, E. (2000). CHEMICAL CHANGES IN SOME LEGUME SEEDS INFECTED WITH Aspergillus flavus PRODUCING AFLATOXIN. Journal of Soil Sciences and Agricultural Engineering, 25(11), 7191-7201. doi: 10.21608/jssae.2000.260223
E. S. Eisa,. "CHEMICAL CHANGES IN SOME LEGUME SEEDS INFECTED WITH Aspergillus flavus PRODUCING AFLATOXIN". Journal of Soil Sciences and Agricultural Engineering, 25, 11, 2000, 7191-7201. doi: 10.21608/jssae.2000.260223
Eisa,, E. (2000). 'CHEMICAL CHANGES IN SOME LEGUME SEEDS INFECTED WITH Aspergillus flavus PRODUCING AFLATOXIN', Journal of Soil Sciences and Agricultural Engineering, 25(11), pp. 7191-7201. doi: 10.21608/jssae.2000.260223
Eisa,, E. CHEMICAL CHANGES IN SOME LEGUME SEEDS INFECTED WITH Aspergillus flavus PRODUCING AFLATOXIN. Journal of Soil Sciences and Agricultural Engineering, 2000; 25(11): 7191-7201. doi: 10.21608/jssae.2000.260223
CHEMICAL CHANGES IN SOME LEGUME SEEDS INFECTED WITH Aspergillus flavus PRODUCING AFLATOXIN
Agricultural Biochemistry Dept., Fac. of Agric., Mansoura Univ., Egypt.
Abstract
Three legume seeds, namely, winged bean, kidney bean and lentil, were contaminated with A. flavus. The infected seeds were incubated at 28°C for 10 days, with moisture content of 20-30%, where suitable amount of aflatoxin was elaborated. The samples were subjected to chemical analysis before and after contamination. Proximate analysis of infected samples showed that crude protein and fibers were increased, while crude lipids, ash and total carbohydrates were decreased comparing with healthy samples. Percentage values of protein fractions were increased in infected samples, whereas water soluble protein showed high increase, salt soluble protein showed moderate increase, while non soluble protein gave slight increase. The values of amino acids in infected seeds were increased in some amino acids and decreased in another acids. Cystine, arginine, glycine, threonine, alanine and phenylalanine were increased in infected seeds. However, aspartic, serine, methaionine, valine, leucine and isolucine were decrease. Arginine showed the highest increase in infected winged bean. It increased from 2582.10 to 3950.70 mg/100 gm sample. Methionine showed the highest decrease in infected lentil. It decreased from 1600.8 to 1144.0 mg/100 gm sample. Fatty acids analysis of legume lipids revealed that oleic, linoleic and linolenic fatty acids were more affected by fungal infection. Oleic and linoleic were increased in infected samples, however linolenic was decreased. The fate of aflatoxins during soaking and boiling infected seeds was investigated. The aflatoxines were fractionated and estimated before and after treatments. Fractionation of aflatoxins on TLC showed that winged bean and kidney bean contained two aflatoxins compounds in untreated samples, one of them was B1. After soaking of these samples the same two compounds were also found. Aflatoxins of winged bean, which was boiled, contained one aflatoxin while the other compound was disappeared. However, aflatoxins of untreated lentil showed one aflatoxin (B1), this compound disappeared after treatment this sample by boiling. The results revealed also that aflatoxins of winged bean, with initial value of 31.66 mg/100 gm sample, was reduced to 36.83% by soaking and 82.06% by boiling. Aflatoxin of kidney bean, with initial value of 23.99 mg/ 100 gm sample, was lossed to 39.03% by soaking and 59.08% by boiling. However, aflatoxins of lentil, with initial value of 19.33 mg/100 gm sample, was reduced to 91.0% by soaking and removed completely by boiling.
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