ENZYMATIC COUPLED WITH UV DEGRADATION OF AFLATOXIN B1 IN RED CHILI POWDER

The degradation of aflatoxin B-1(AFB(1)) by partially purified garlic peroxidase (246.61 U/mg protein) was investigated at different enzyme and substrate concentrations over different incubation periods. The optimum reaction occurred with 12 U of enzyme, 60 nmol AFB(1)per 100 g chili powder at 24 h of incubation with maximum degradation of 66.02%. The rate of reaction was first order initially and increased with increasing enzyme and substrate concentration before reaching a plateau (k(m:)0.90 nmol and V(max:)0.008 nmol/min). Time-dependent AFB(1)degradation upon UV exposure (365 nm) was observed with maximum detoxification (87.8%) recorded after 60-min exposure (P < 0.001). Enzymatic detoxification and UV exposure for 30 min produced minimal quality changes (detoxification efficiency of 77%); beyond that, significant losses in ascorbic acid and carotene content were recorded (P < 0.05). The treatment exhibited minimal toxicity and mutagenicity as confirmed by in vitro models using Bacillus megaterium and Salmonella typhimurium. PRACTICAL APPLICATIONS The present study focuses on development of safe method for aflatoxin B-1 (AFB(1)) degradation in red chili powder. There are very few reports on detoxification of AFB(1) in red chili powder. A control of aflatoxins is the need of the hour, as their occurrence in foods and feeds continuously poses threats to both health and economics all over the world. The current findings could contribute to the development of preventive strategies and safe technologies for AFB(1) degradation in various spice-based industries involving the combination of biological and physical detoxification methods. Peroxidase can be used as a processing aid in the decontamination of chili powder without altering its nutritional and quality attributes.