Hi dear friends
can you help me and answer my question.
The pistachio sample was powdered and the powder was well soaked with acetonitrile solution containing aflatoxin at a concentration of 100 ppb. Then the sample was subjected to cold plasma treatment. Plasma was expected to reduce aflatoxin concentration, but no difference was observed between the control sample and the treated one. When I grind pistachios, the oils come out. Is it possible that pistachio oil, when mixed with acetonitrile containing aflatoxin, interacts with aflatoxin and creates a barrier against plasma?
What was the evidence that plasma should reduce the aflatoxin concentration? Experiments with standard solutions or pure material are often not good predictors for results with "real life" samples! It might well be that other components of the real life sample are more susceptible to the treatment and so the anticipated effect is not observed.
Due consumer preference in sensory evaluation of a food sample there's a tendency the treated samples turns out to be significant with the control samples, either in terms of taste, flavour, aroma etc. Meanwhile, nutritional composition of treated samples having significant value with the control samples may be as a result of error from the formulation, analysis or even the data analysis.@Fatemeh Mohammadi
Apparently, such an interaction is irrelevant. Not always what we expect happens
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