Effect of microwave oven processing treatments on reduction of Aflatoxin B1 and Ochratoxin A in maize flour-Reference-Cited by-同舟云学术

Effect of microwave oven processing treatments on reduction of Aflatoxin B1 and Ochratoxin A in maize flour

Published:2019-09-30 Issue:3 Volume:10 Page:224-227
ISSN:2153-2257
Container-title:European Journal of Chemistry
language:en
Short-container-title:Eur J Chem

Author:

Alkadi Hourieh¹^ORCID,Altal Jihad²^ORCID

Affiliation:

1. Department of Pharmaceutical Chemistry and Drug Control, Faculty of Pharmacy, Arab International University, Damascus, Syria

2. Department of Mycotoxins, Directorate of Technical Affairs and Quality Laboratory, Damascus, Syria

Abstract

The effect of microwave heat has been evaluated for reduction of Aflatoxin B1 and Ochratoxin A in artificially contaminated maize flour. Contaminated maize flour were heated in microwave for various times at two different power levels. The results suggest that Aflatoxin B1 and Ochratoxin A contamination can be reduced by heating samples using microwave oven. The exposure time to heat appears to have a great effect in reduction both of the toxins in maize flour samples. It is also necessary to pay attention on initial concentrations of Aflatoxin B1 or Ochratoxin A in studied maize flour samples.

Publisher

European Journal of Chemistry

Link

http://www.eurjchem.com/index.php/eurjchem/article/viewFile/1840/pdf_1840

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