Degradation of aflatoxins in aqueous buffer in the presence of nucleophiles

Kinetic modelling of aflatoxins B1 conversion and validation in corn, rice, and peanut during thermal treatments

“…Some conversion, such as the opening of the lactone ring and decarboxylation of o-coumaric acid, could lead to a significant variety of the specific-heat capacity rather than a weight loss (Payne & Brown, 1998;Raters & Matissek, 2008;Trager & Stoloff, 1967). Being different to our results, the presence of proteins, epicatechin, starch and some nucleophiles has been proved to promote the conversion of aflatoxin B 1 during the thermal treatment (Raters & Matissek, 2008;Saalia & Phillips, 2010). This difference maybe resulted from the different moisture content of the sample.…”

“…This difference maybe resulted from the different moisture content of the sample. The moisture content of the corn, rice, and peanut powders was lower than 20%, less than that of the previous studies (Raters & Matissek, 2008;Saalia & Phillips, 2010). Furthermore, the average-correlation coefficient of Model A was 0.859 and 0.857 in the rice and peanut, respectively, being higher than that of the other results.…”

“…Aflatoxin B 1 shows an acute toxicity as the aflatoxicosis in animals (Robens & Richard, 1992), and associates with the aetiology of human liver cancer even at very low exposure (Wu et al, 2009). The human exposure of aflatoxin B 1 is mainly through the daily diet because aflatoxin B 1 in the diet is stable during normal thermal treatment (Raters & Matissek, 2008;Saalia & Phillips, 2010). It is important to estimate the final aflatoxin B 1 content after the thermal treatment.…”

Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates

“…Thus roasting the peanuts caused a loss of about 12.7% lysine compared to native peanut proteins. Adding lysine as a nucleophile to aid in aflatoxin degradation (Saalia & Phillips, 2010), could have the added advantage of improving the levels of this limiting amino acid in peanut products. The lysine content in the extruded products ranged between 4.86 g/kg and 4.14 g/kg ( Table 2).…”

Reduction of aflatoxins in peanut meal by extrusion cooking in the presence of nucleophiles

“…In a preliminary study (Saalia & Phillips, 2010) it was observed that indeed lysine and methylamine showed comparable efficacies and kinetic rate constants (k) in degrading aflatoxins in aqueous phosphate buffers. However in the presence of a food matrix, aflatoxins may bind to the macromolecules and get protected from structural degradation during processing (Tabata et al, 1992).…”