Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 28, Issue 4, Pages 485-493Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19440049.2010.551300
Keywords
high-performance liquid chromatography; aflatoxins; ochratoxin A; plants
Funding
- Universiti Putra Malaysia [02/01/070024RU]
Ask authors/readers for more resources
The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite, sodium chloride, sodium sulfate) and oxidising agents (hydrogen peroxide, sodium hypochlorite), on the reduction of aflatoxins B-1, B-2, G(1) and G(2) and ochratoxin A (OTA) was investigated in black and white pepper. OTA and aflatoxins were determined using HPLC after immunoaffinity column clean-up. Almost all of the applied chemicals showed a significant degree of reduction on mycotoxins (p<0.05). The lowest and highest reduction of aflatoxin B-1, which is the most dangerous aflatoxin, was 20.5% +/- 2.7% using benzoic acid and 54.5% +/- 2.7% using sodium hydroxide. There was no significant difference between black and white peppers (p < 0.05).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available