Thermal decomposition and detoxification of citrinin under various moisture conditions

Kitabatake, Naofumi; Trivedi, Alka Ben; Doi, Etsushiro

doi:10.1021/jf00012a028

Cited by 42 publications

(32 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…So far, there have been several reports on the detoxification of citrinin. The investigation on thermal decomposition and detoxification showed that, in the presence of a small amount of water, heating citrinin at 130°C caused a significant decrease in its toxicity to Hela cells (Kitabatake, Trivedi, & Doi, 1991); whereas heating at 140°C or 150°C in water caused Franco et al (1996), Vazquez et al (1996) and Bailly et al (2002) formation of highly toxic compounds . Citrinin was also known to form a novel toxin citrinin H 1 (Fig.…”

Section: Toxicity and Stability Of Citrininmentioning

confidence: 99%

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

et al. 2006

View full text Add to dashboard Cite

Section: Toxicity and Stability Of Citrininmentioning

confidence: 99%

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

et al. 2006

View full text Add to dashboard Cite

“…Citrinin is more thermally labile compared to other mycotoxins like aflatoxin and ochratoxin. Citrinin can be degraded at 130°C in the presence of water (Kitabatake et al 1991). However the water content is crucial as in the presence of less water it produces a new compound citrinin H1 which is more toxic than citrinin (Mehta et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

2014

View full text Add to dashboard Cite

Due to growing concern of consumers about chemical residues in food products, the demand for safe and natural food is increasing greatly. The use of natural additives such as spices and herbal oil as seasoning agents for their antimicrobial activity has been extensively investigated. This paper discusses the efficacy of the aqueous extract of mint (Mentha arvensis) and betel (Piper betle) on the mycelial growth and citrinin production of Penicillium citrinum. The present investigation revealed that mint extract inhibited citrinin production up to 73 % without inhibiting the mycelium growth. The citrinin production decreased with increase in the concentration of mint extract as observed from the data obtained from High pressure liquid chromatography. The samples also showed reduced cytotoxicity on HeLa cells. On the other hand betel extract resulted in stimulatory effect on citrinin production and mycelial growth. The study showed that mint extract has the potential to be used safely for restraining citrinin contamination.

show abstract

“…Citrinin is unstable at high temperature, unlike monacolin K (13). Hydrogen peroxide treatment was proven to be able to break citrinin (11), but the damage to monacolin K was not reported.…”

Section: Introductionmentioning

confidence: 99%

A Simple and Rapid Approach for Removing Citrinin while Retaining Monacolin K in Red Mold Rice

Lee

Chen

Wang

et al. 2007

J. Agric. Food Chem.

View full text Add to dashboard Cite

Monascus species-fermented red mold rice (RMR) has been regarded as a popular hypolipidemic functional food because it contains monacolin K, an inhibitor of de novo cholesterol synthesis. However, the safety of RMR is always an issue because citrinin is present in RMR and is reported to be hepatotoxic and nephrotoxic. The present study was therefore to develop a postprocess to remove citrinin yet retain monacoln K in the RMR preparation. We found that phosphate-ethanol extraction was effective for the removal citrinin, yet it could retain monacolin K, because the former was more hydrophilic than the latter in phosphate-ethanol solution. Ethanol, phosphate, and extraction time were optimized as factors of response surface methodology (RSM). It was found that the optimal RSM condition was 45% ethanol, 1.5% phosphate, and extraction for 70 min. Under this optimal condition, 91.6% citrinin was removed and 79.5% monacolin K was retained in the final RMR.

show abstract

Thermal decomposition and detoxification of citrinin under various moisture conditions

Cited by 42 publications

References 5 publications

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

A Simple and Rapid Approach for Removing Citrinin while Retaining Monacolin K in Red Mold Rice

Contact Info

Product

Resources

About