Elimination of mycotoxins in dried apricots: The role of nitric oxide in suppressing production and facilitating degradation mechanisms.

This study explored the impact of nitric oxide (NO) on the production of Aflatoxins and Ochratoxin A (OTA) in dried apricots, and the elimination mechanisms of Aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), and OTA. NO fumigation was performed on mycotoxin standard solutions (150 mL/L, High-concentration) and dried apricots inoculated with Aspergillus flavus and Aspergillus niger (1500 μL/L, Low-concentration), respectively. Then, HPLC-MS was used to measure the mycotoxin levels. Low-concentration NO reduced AFB1, AFB2, AFG1, AFG2 produced of Aspergillus flavus by 51.53 %, 49.75 %, 49.50 %, 49.13 %, and OTA produced of Aspergillus niger by 43.88 % respectively. High-concentration NO declined AFB1, AFB2, AFG1, OTA in standard solution by 45.51 %, 1.52 %, 35.76 %, 55.56 %, respectively. NO autoxidation-generated free radicals (ONOO•, OH•, H•) might destroy mycotoxin structures through three degradation pathways. NO fumigation could serve as a potential technique to control fungi, decrease mycotoxin buildup, and prevent food contamination.