Detoxification and deallergenization of castor beans

Abstract

Summary Results are reported of a series of experimental treatments of flaked castor bean meats and pomaces directed toward total detoxification of the ricin and total destruction or inactivation of the allergenic property. The treatments comprised cooking of the flaked raw meats or pomaces under various conditions of moisture and temperature, with chemicals such as sodium hydroxide, hydrochloric acid, sodium hypochlorite, formaldehyde, ammonia, ammonium sulfate, potassium permanganate, and urea, and with selected combinations of these. Also tried were aerobic fermentation, enzymatic digestion, and simple heating of pomaces at elevated temperatures. The five most promising deallergeuization treatments and the corresponding percentage reductions in allergen content as measured by the precipitin test were as follows: dry heating of pomace to 401°F., 100%; moist‐cooking of flaked meats with 2% NaOH and 10% HCHO, possibly 100%; moist‐cooking with 0.9% HCl and 3% HCHO, possibly 100%; moist‐cooking with 2% NaOH at 20 psig. pressure, possibly 100%; moist‐cooking with 1% NaOH, 98.4%. For the first four treatments the Schultz‐Dale test indicated possible reductions of 100, 99.9, 99.9, and 100%, respectively. While the latter method is generally considered to be reasonably accurate, final tests would have to be conducted with naturally sensitive human subjects. The data also showed that the ricin component can be completely detoxified by a mild moist‐cooking of the flaked meats, either with or without added alkali.

Produção de etanol a partir de torta de mamona (Ricinus communis L.) e avaliação da letalidade da torta hidrolisada para camundongos

“…14,15 Podemos, assim, considerar que o subproduto sólido da hidrólise ácida da torta de mamona, majoritariamente constituído por fibras e proteínas, 16 apresenta potencial emprego na composição de rações.…”

A Review on the Challenges for Increased Production of Castor

“…As early as 1934, it was demonstrated that castor meal could be detoxified by boiling for 2 h. Since then, several methods for castor meal detoxification have been investigated. These include short but repeated boiling; autoclaving; steam heating; fermentation; ionizing radiation; mixing castor meal with the tannin‐rich meal of sal seed ( Shorea robusta Roth); and the addition of sodium hypochlorite, alkali, or acid substances (Gardner et al, 1960; Freitas, 1974; Kling, 1974; Gandhi et al, 1994; Mackinnon and Alderton, 2000). Simultaneous detoxification of both ricin and the allergens was obtained with the addition of calcium hydroxide followed by extrusion (Horton and Williams, 1989).…”

A review of nutritional and toxicological implications of castor bean (Ricinus communis L.) meal in animal feeding systems

“…The allergens in castor cause medical problems such as conjunctivitis, rhinitis and urticaria (Garcia‐Gonzalez et al., ). A sample of untreated castor meal contained 12.5% of allergen (Gardner et al., ). The allergen is more heat stable and not easily denatured unlike ricin.…”