Aflatoxins in Hazelnuts and Their Effects

Abstract

Hazelnuts are considered a significant component of human nutrition. They occupy a significant position in the classification of nuts, particularly with regard to production and consumption volumes. The leading producers of this commodity include Turkey, Italy, Azerbaijan, Georgia and other countries. Hazelnuts are consumed raw and also processed into a wide variety of food products. However, a significant challenge for hazelnuts and their products is the presence of aflatoxins. Aflatoxin and its metabolites pose a significant risk to human health as carcinogenic substances. Sensitive and rapid detection and detoxification of aflatoxins is invaluable in food safety, environmental monitoring and risk assessment. Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus are among the most toxic mycotoxins. And the formation of these mycotoxins is affected by many parameters such as environmental environment, temperature, humidity. In this context, the current research has compiled the presence of aflatoxins in hazelnuts and their products, detoxification methods and their effects on human health.