We offer you a small work, the authors of which are N.M. Derkanosova, S.V. Kadyrov, E.Yu. Ukhina, A.V. Sturua (Voronezh State Technological Academy, Voronezh State Agrarian University.) It deals with the safety of amaranth seeds and oil obtained from them.
The work was published in 2006 after the research. At that time, amaranth was still little known to consumers, and therefore there were often questions whether the plant and the products derived from it were really safe for humans. After reading this work, you will see that the consumption of amaranth does not pose any threat.
How the research was conducted and what was established
To assess the food safety of amaranth seeds of a 2004 crop grown on the territory of the VNAU botanical garden. KD Glinka, and the oil obtained from them conducted research on three indicators:
- the presence of toxic elements;
- and mycotoxins, in particular highly toxic aflatoxin B1.
The content of toxic elements – lead, cadmium, arsenic, mercury, copper – was determined according to GOST 26927, GOST 26930, GOST 26934 by emission spectral analysis on an ISP-28 spectrograph.
Samples for analysis were prepared by the method of dry mineralization according to GOST 26929. The presence of aflatoxin B1 in the product was determined according to GOST 30711–2001, the residues of chlorine and phosphorous containing pesticides were measured by thin layer chromatography.
It has been established that the composition of amaranth seeds and the oil extracted from them does not include organochlorine phosphorus pesticides (methyl bromide, dichloroethane, carbophos, carbon tetrachloride), aflotoxin B1 is also not detected.
Toxicological assessment of seeds and oil, as well as the maximum permissible norms in accordance with SanPiN 18.104.22.1688-01 are given in the table.
The analysis shows that the mass fraction of toxic elements in amaranth seeds and in oil is significantly lower than their MAC (maximum permissible concentration).
The test of amaranth seed oil for general toxicity was performed by bioluminescence using styllonychium bacteria. The content of mold fungi and yeast was also determined, since an increase in their number above the tolerable one can cause mycotoxicosis.
The safety of the oil was considered in terms of the absence of Salmonella and Escherichia coli (BGCC) bacteria.
The oil was stored for 3 months at a temperature of 8–9 ° C. The results showed that the content of MAFANM (mesophilic aerobic and optionally anaerobic microorganisms), mold fungi and yeast during the entire storage period does not exceed the permissible level.
Salmonella and BGKP (coliform bacteria) in the stored oil is also not detected. Thus, amaranth seeds and the oil obtained from them can be recommended for use in food technology.