الفهرس 
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Abstract
Summary
Background:
Food contamination is a public health problem that is monitored worldwide by the Food and Agriculture Organization of the United Nations and by the World Health Organization. High temperatures and humidity during harvest, storage and processing of grains, nuts and other crops, are appropriate conditions for fungal and mold development, especially when food is stocked in an inappropriate manner.
Aflatoxin belongs to a group of fungal toxins known as mycotoxins. It refers to a group of four mycotoxins (B1, B2, G1, and G2) produced in crops primarily by the closely related fungi, Aspergillus flavous and A. parasiticus. Aflatoxin B1 (AFB1), the most toxic aflatoxin, is the most potent naturally occurring chemical liver carcinogen known. For people who are chronically infected with hepatitis B virus (HBV), aflatoxin consumption raises the risk of hepatocellular carcinoma (HCC; liver cancer). Acute aflatoxicosis, characterized by hemorrhage, acute liver damage, edema, and death, can result from extremely high doses of aflatoxin.
Methods for controlling mycotoxins are largely preventive. They include good agronomic, harvesting, drying and storage practices. However, prevention is not always possible under certain agronomic and storage practices. Once the contamination has occurred, other control measures must be established and applied to reduce the risk of exposure to this toxin. Necessary approaches include a variety of chemical, physical, and biological treatments have been tested for their ability to reduce or eliminate the AFs in contaminated feeds and foods.
Natural products may regulate the cellular effects of aflatoxins and evidence suggests that aromatic organic compounds of spices can control the production of aflatoxins such as ginger rhizomes, turmeric rhizomes and potato peels powder have antioxidant properties.
The present study aimed to:
Continue the efficiency of the ozonation process in reducing AFB1 in wheat grains. Also, testing the potential of ginger (Zingiber officinale) turmeric (Curcuma longa) and potato peel powders in the reduction of AFB1 in wheat grains will be in the scope of this investigation.
The obtained results can be summarized as the following:
Part I: Effect of storage on AFB1 concentration in wheat grain samples
Part II: Effect of ozonation on AFB1 concentration in wheat grain samples during storage
Part III. Effect of various plant-parts on AFB1 formation in wheat grain samples artificially infected with Aspergillus flavus
IV. Technological and nutritional studies
IV-1 Total phenolics contents and antioxidant activity of bread prepared from wheat grain samples treated with plant parts
Breads formulated with the selected plant parts exhibited increased antioxidant activity (AA). The AA in control breads was 38.04% which increased to 49.20, 59.78, 56.66 and 65.34% with the incorporation of ginger, turmeric, potato peels powder and their mixture by 2%, respectively. Bread prepared from wheat grain samples treated with plant parts showed strong activity because of their high phenolic content (149.56, 158.44, 171.26 and 160.63 mg GAE.100 g-1, respectively) compared with the control bread samples, 129.12 mg GAE.100 g-1.
When all tested by-products were included in the statistical analysis, there was a positive and partially significant (r2= 0.61, p< 0.05) relationship between total phenolics and antioxidant activity. This indicates that phenolics can play a major role in the antioxidant activity of tested bread samples.
IV.2 Sensory characteristics of ginger, turmeric and potato peels powder - treated bread
The colour attributes of bread loaves indicated significant differences in potato peels sample and all other samples. Bread with ginger, turmeric and mixture were not significantly different in terms of colour at p<0.05. Potato peels sample was rated lowest among all the bread samples with regard to colour characteristics. The turmeric breads were shown to be the least liked by the panelists.
As for taste, no significant difference (p≤0.05) was observed between the control, ginger, turmeric and mixture breads. However, potato peel powder was significantly different (p≤0.05) in taste as compared to the control, ginger, turmeric and mixture breads.
There was no significant difference (p≤0.05) in term of overall acceptability among the control, ginger, turmeric and mixture breads. However, the potato peels powder breads were significantly different (p≤0.05) in overall acceptance.