EFFECT OF ANTIOXIDANTS ON AFLATOXINS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 46, Volume 73, Issue 4, December 1995, Page 1109-1122 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1995.442915 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| SIMONE Y. AZIZ1; JUN W. Y. TSAI2; LLOYD B. BULERMAN2 | ||||
| 1Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt. | ||||
| 2Department of Food Science and Technology, University of Nebraska, Lincoln, U.S.A | ||||
| Abstract | ||||
| Synthetic and natural antioxidants are widely used in food products to prevent oxidation reactions and preserve the food quality. Another effect of antioxidants is to inhibit aflatoxins either in oils or as pure toxins in solvent. The natural antioxidamts rosemary and alpha-tocopherol, at the higher concentrations, 400 and 300 ppm inhibited aflatoxins by 50 and 40%, respectively. Inhibition increased by another 1 3% when citric acid was added to the natural antioxidants which responded more than the synthetic ones. Propyl gallate (PG) was found to be a more effective synthetic antioxidant decreasing 51% of the added aflatoxins, while about 49% reduction was found when pG was added to the oil. It also responded more to the added citric acid and a higher effect on aflatoxin inhibition was observed. The highest effect on aflatoxin reduction was shown after the second day of keeping the oil samples at 60oC which correspond to 1.5 months of storage at room temperature . | ||||
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