EVALUATION OF PHYSICAL METHODS TO CONTROL MYCOTOXINS IN SOME CONTAMINATED FOODS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 32, Volume 76, Issue 2, June 1998, Page 813-824 PDF (2.78 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1998.353708 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| SIMONE Y. AZIZ | ||||
| Food Technology Research institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Because aflatoxin contamination is unavoidable, numerous strategies for their detoxification have been proposed. These generally include physical methods such as: sorting, heating, irradiation, adsorption and extraction. Naturally infected raw peanut kernels, ripe black olives, corn embryos, along with their extracted oils and their waste products were used in this study. An average of 28 to 48% infected samples were sorted using the ultra violet rays. Heat treatment showed better results in mold inhibition than the storage exposed to the sun rays due to the dehydration of the samples. Moreover, heating was more effective with the whole kernels or seeds.Neutralization of the oil acidity was the best treatment to destroy aflatoxins, followed by the treatment with 1% Fuller's earth. Sunlight was more effective with peanut cake, olive pomace and corn meal samples due to their large surface area exposed to the sun rays. Fuller's earth (1%) showed the best results with the low amounts of aflatoxins since a reduction between 65.7 and 92.6% occured in the artificially contaminated samples. | ||||
| Keywords | ||||
| sorting; Heat; Irradiation; Adsorption; Extraction; Mycotoxins | ||||
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