Aflatoxin fate during alkaline cooking of corn for tortilla preparation

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

“…In Mexico, one of the problems experienced by the tortilla industry in relation to quality is aflatoxin contamination of maize, either as field contamination or as a result of poor postharvest management. It has been stated that TNP reduces 50% to 90% of the contamination (Ulloa‐Sosa and Schroeder 1969; Price and Jorgensen 1985; De Arriola and others 1988; Guzmán de Peña and others 1995; Torres and others 2001; Elias‐Orozco and others 2002Méndez‐Albores and others 2004a, 2004b). Therefore, it is considered crucial to evaluate the effect that this process could have on the fate of aflatoxins, since this process substantially differs from the TNP when using maize contaminated with both relatively low and relatively high levels of aflatoxins.…”

Effect of moisture content, lactic acid addition and extrusion conditions on reduction of β-aflatoxins in milled sorghum (<i>Sorghum L.</i> Moench)

“…The chromatograms of the HPLC (not presented) indicated that the toxins in the sorghum fl our were AFB 2 and AFB 1 , with concentrations of 11.2 and 128.8 ng/g, respectively. It has been stated that A. fl avus produces mainly β-toxins (De Arriola et al, 1988). The HPLC chromatograms, however, indicate that clear separation of afl atoxins occurred; the Rt values for AFB 2 and AFB 1 standards were 3.7 and 4.0 min, respectively.…”

The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation

“…Therefore, the strain of A. flavus used produced these aflatoxins. It has been stated that A. flavus produces mainly the B-toxins (De Arriola, de Porres, de Cabrera, de Zepeda, & Rolz, 1988). Table 2 shows some physico-chemical properties of maize-pinole powder.…”