Aflatoxin Occurrence, Contamination, Detection, and Decontamination with Special Emphasis on Coconut Oil: A Review

Abstract

Purpose: Coconut oil is one of the commonest and profusely used plant oils in Asian cuisine. Many studies are being carried out aiming at preventing/eliminating potential aflatoxin contamination of the oil or its products along the value chain. The present review analytically provides an overview of aflatoxin occurrence, contamination, detection, and decontamination of vegetable oils with special emphasis on coconut oil. Research Method: Findings and conclusions of studies related to aflatoxins, that are published in authentic sources were reviewed and presented in a chronological manner. Based on the information, current detection and decontamination methods for aflatoxins in edible plant oils were demonstrated. Findings: Complete decontamination of aflatoxins from edible oils seemed impossible, but reducing the accumulated concentrations below the permissible levels seemed possible. The use of chemical agents like alkalis, the most commonly practiced method on a commercial scale, adversely affects human health and the environment. UV irradiation is a promising physical decontamination method of oil with aflatoxins and combining UV irradiation with other potential methods such as the use of adsorbents showed an enhanced efficacy. However, further studies are required to ensure the effective and safe use of biological methods in aflatoxin-contaminated edible oils. Research Limitations: Research gaps in the application of biological decontamination methods in edible oils especially in coconut oil were found. Originality/ Value: This paper critically and aimfully analyzes the relevant information with a view to find gaps thereby showing new directions for applied research to assess nutritional, sensory, and quality attributes in the oils and value-added products, subjected to biological treatments.