EFFECT OF SOYBEAN OIL REFINING PROCESSES ON AFLATOXINS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 42, Volume 73, Issue 4, December 1995, Page 1069-1079 PDF (2.67 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.442910 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SIMONE Y. AZIZ1; W. Y. I. TSAI2; LLOYD B. BULLERMAN2 | ||||
| 1Food Technology, institute Agricultural Research Centre, Giza, Egypt. | ||||
| 2Department of Food Science and Technology, University of Nebraska, Lincoln, U.S.A | ||||
| Abstract | ||||
| Fate of aflatoxins during refining of crude soybean oil was studied. The effect of degumming, alkaline refining and bleaching operations on aflatoxin residues in the crude oil was studied by spiking the oil with the aflatoxin standards 81, 82, G1 and G2 at a concentration of 1 ugirril each. Using 1% water in the degumming process reduced aflatoxins by 68%. Alkali refining, using 0.1 N NaOH had great influece on aflatoxin reduction and no fluorescence could by seen on TLC plate for aflatoxin detection. The most important step was the use of the Fuller's earth in the bleaching process. The longer the time, the higher the temperature and the higher the concentration of Fuller's earth used, the greater detoxification of aflatoxin in oil during bleaching was obtained. Total reduction was achieved by using 1 % Fuller's earth at 80C for 30 minutes or 2% Fuller's earth at 60C for 15 minutes. Refining operations could help produce soy-oil edible and safe for human nutrition even if soybeans were fungal contaminated or aflatoxins remained in the extracted oil. | ||||
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