Effect of heat on aflatoxins in oilseed meals

Abstract

A cottonseed meal containing aflatoxins was heated at atmospheric pressure in an effort to reduce the levels of these mycotoxins as measured by thinlayer chromatography. Temperature, period of heating, and moisture content of the meal were varied in these experiments. Heating at 60°and 80°C. did not lead to marked reductions in aflatoxin levels. More definite reductions were obtained at 100°C ., greater decreases taking place with increasing periods of heating and increasing mois-ture contents. The lowest level of aflatoxins Bi plus B2 achieved practically was about 44 p.p.b. obtained by heating 120 minutes at 100°C.

Comparison of Fluorescence Sorting and Color Sorting for the Removal of Aflatoxin from Large Groups of Peanuts

“…Roasting may lower the aflatoxin concentration in peanuts (32,33,34,40,52). It might alsointerfere with the observation of aflatoxin fluorescence from the peanut surface.…”

Decomposition and detoxification of aflatoxin B1 by lactic acid

“…Factors such as temperature, moisture (acidic or alkaline) and time period determine the level of degradation. 10,11 Use of chemicals for degrading AFB 1 has been practised in the food industries. Ammonia is one of the most effective methods for AFB 1 degradation and has been accepted for use by the corn production industry.…”

Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions

“…Aflatoxin is decomposed by heating at 210°C for more than 15 min (Kamimura, 1989). The effect of moisture during heating in the presence of ammonia as a detoxification method was investigated (Mann et al, 1967;Dollear et al, 1968). Extrusion cooking at 180°C with ammonium hydroxide decomposed 87% of the original aflatoxin B, present in peanut meal (Grehaigne et al, 1983).…”