Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits

Ammar B. Altemimi^1,2, Noor N. Haider¹, Saher S. George¹, Imane Haoujar³, Francesco Cacciola⁴, Tarek Gamal Abedelmaksoud⁵ and Angelo Maria Giuffrè^6*

¹Food Science Department, College of Agriculture, University of Basrah, Basrah, Iraq.

²College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq.

³Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, Tetouan, Morocco.

⁴Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina, Italy.

⁵Food Science Department, Faculty of Agriculture, Cairo University, Giza. Egypt

⁶Department AGRARIA, University of Studies “Mediterranea” of Reggio Calabria, Reggio Calabria, Italy.

Corresponding Author E-mail: amgiuffre@unirc.it

This study examined the presence of aflatoxins, fatty acid compositions, and storage stability in cookies (BSC), digestive biscuits (BSD), and crackers (BScr) produced in different countries. The findings showed that AFB2 and AFG2 were not found in the studied biscuits, but AFB1 was detected in BSD1-S, BSD1-I, BSC2-U, and BScr1-T, while AFG1 was only found in BSD1-S and BScr1-T. The saturated fatty acid content in BSC, BSD, and BScr samples varied from 20.69% to 45.90%, 10.90% to 47.03%, and 11.35% to 46.88%, respectively. The unsaturated fatty acid content in BSC, BSD, and BScr samples ranged from 11.31% to 59.17%, 12.40% to 74.24%, and from

Aflatoxins; Biscuit; Fatty acid; Saturated fatty acid; Trans fat

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