Aflatoxin B1 elimination in low-grade maize by co-influence of heat and chemical treatment

Abstract

This research investigated the optimal conditions of heat and chemical treatment for elimination of aflatoxin. NaOH showed the highest inhibition percentage (75.44%) of Aspergillus flavus growth that was isolated from lowgrade maize. Low-grade maize contaminated with A. flavus was treated with NaOH by varying three factors in three levels: NaOH concentration (0, 2.5 and 5% w/v), temperature (25, 50 and 75°C) and time (24, 48 and 72 h). Aflatoxin was removed from low-grade maize after sprinkling with 5% w/v NaOH at 50°C for 24 h that reduced aflatoxin B1 content to 4.25 µg/kg with 60.35% reduction from initial value. The use of NaOH solution with simple heat influenced the reduction in fungal contamination and elimination of aflatoxin B1.

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“…5 ). The chemical quality of food can affect health in the long term ( Geyik, 2023 , Chaari, 2023 , Thakaew & Chaiklangmuang, 2023 ). In this study, mean level of Fe, Zn and Cu as essential metals was higher than toxic metals group such as As, Cd and Hg ( Talema, 2023 ).…”

Aflatoxins Contamination in Feed Commodities: From Occurrence and Toxicity to Recent Advances in Analytical Methods and Detoxification

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Aflatoxins in Wheat Grains: Detection and Detoxification through Chemical, Physical, and Biological Means

“…Due to high presence of aflatoxins in food and feed, a variety of strategies have been developed to remove contamination and to restore food quality and edibility. Pre-harvest and postharvest are the two types of control strategies [17]. Pre-harvest strategies include the use of genetically modified crops that show resistance against Aspergillus infection, the use of pesticides, and changing the planting time of crops [18].…”