Effect of Microwave Oven Processing Treatments on Reduction of Aflatoxin B1 and Ochratoxin A in Maize Flour
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Researchers |
Dr. Hourieh Alkadi and Dr. Jihad Altal |
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Published in |
European Journal of Chemistry, Volume 10, No. 3, September 2019. |
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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. Key words: HPLC, Reduction, Microwave, Mycotoxins, Aflatoxin B1, Ochratoxin A. |
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Link to read full paper |
