Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Pérez-Flores, G.C.; Moreno-Martínez, Ernesto; Méndez‐Albores, Abraham

doi:10.1111/j.1750-3841.2010.01980.x

Cited by 45 publications

(29 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Higher decomposition levels can be obtained by cooking at 230 to 300°C. 28 Pérez-Flores et al 29 used 270°C for 15 seconds to cook flattened maize-dough containing 69.62 ng AFB1/g, only 58% reduction in AFB 1 content was achieved (the pH of the maize-dough was 8.2). It is important to mention that temperatures above 150°C reduce the sensorial quality of the tortillas.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

Moreno-Pedraza¹,

Valdés-Santiago²,

Hernández-Valadez³

et al. 2015

Salud Publica Mex

View full text Add to dashboard Cite

Objective. To determine the effect of pH, and exposure time over the inactivation of aflatoxin B 1 (AFB 1 ) during the tortilla making process as well as the degradative molecules generated. Materials and methods. Inactivation of AFB 1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time exposure of AFB 1 in methanolic solution and the degradative products were analyzed by direct injection electrospray mass spectometry (DIESI-MS). Results. The alkaline pH of the maize-dough after nixtamalización between 10.2, and 30-40 minutes of resting at room temperature allows the 100% reduction of AFB 1 . DIESI-MS analysis of the extracts indicated the presence of two degradation molecules from AFB 1 . Conclusion. The alkaline pH of maize-dough and resting time are the principal factors involved in diminishing AFB 1 levels in tortillas. A procedure to the tortilla making process is proposed, which allows the reduction of remnant AFB 1 , avoiding the accumulative effect over consumers. ResumenObjetivo. Determinar el efecto del pH alcalino de la masa de maíz y el tiempo de exposición sobre la aflatoxina B 1 (AFB 1 ) durante la producción de tortillas e identificar los posibles productos de degradación mediante DIESI-MS. Material y métodos. La inactivación de la AFB 1 a pH alcalino y diferentes tiempos de exposición en masa nixtamalizada y en soluciones metanólicas fueron determinadas por HPLC. La cinética de degradación de AFB 1, y los productos de degradación en soluciones metanólicas se determinaron por DIESI-MS. Resultados. El pH alcalino de la masa y 30 a 40 minutos de reposo redujeron en 100% la AFB 1 adicionada. Se identificaron dos moléculas de degradación. Conclusión. Los principales factores involucrados en la disminución de la AFB 1 durante la producción de tortillas son la hidrólisis alcalina y el tiempo de reposo. Se propone un procedimiento para la producción de tortilla que reducirá la AFB 1 residual evitando el efecto acumulativo en los consumidores.

show abstract

mentioning

confidence: 99%

“…Three rinses produce a less alkaline maize-dough, Perez-Flores and colleagues 29 had suggested that higher amounts of lime should be used to obtain more alkaline maize-dough. However, addition of 1% lime and subsequent rinsing once with tap water produces a maize-dough with a pH about 10.2.…”

mentioning

confidence: 99%

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

Moreno-Pedraza¹,

Valdés-Santiago²,

Hernández-Valadez³

et al. 2015

Salud Publica Mex

View full text Add to dashboard Cite

show abstract

“…Pérez-Flores et al evaluated the effectiveness of maize detoxification achieved with a modified tortilla-making process in which maize grits are mixed with water and lime, cooked in a microwave oven, steeped, and then milled to obtain the fresh masa able to make tortillas. This method led until to 84% decrease in AFB1 content [24].…”

Section: Aflatoxinsmentioning

confidence: 99%

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

A¹

2015

J Clin Toxicol

View full text Add to dashboard Cite

Mycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA) in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed. In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined together with the processes and the process conditions used during the usual commodities handling and foodstuff manufacturing.

show abstract

“…Therefore, most of the processing steps during food production such as temperatures below 250 o C have little or no www.intechopen.com effect on their content, which may lead to contaminated finished cereal based products. However, there are some other processing steps such as alkaline cooking, nixtamalization (tortilla process), extrusion, roasting, flaking and modified processing methods that may reduce the aflatoxin content, but cannot eliminate the aflatoxin completely (Arzandeh & Jinap, 2011;Bullerman & Bianchini, 2007;Park, 2002;Perez-Flores, Moreno-Martinez, & Mendez-Albores, 2011;Yazdanpanah, Mohammadi, Abouhossain, & Cheraghali, 2005). Physical sorting is also another effective measure in the reduction of aflatoxins, as high as 40-80% (Bullerman & Bianchini, 2007).…”

Section: Fate Of Aflatoxins During Processingmentioning

confidence: 99%

Aflatoxin in Agricultural Commodities and Herbal Medicine

Tajkarimi¹,

Shojaee²,

Yazdanpanah³

et al. 2011

Aflatoxins - Biochemistry and Molecular Biology

View full text Add to dashboard Cite

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Cited by 45 publications

References 21 publications

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry

Aflatoxins, Ochratoxins, Trichotecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption

Aflatoxin in Agricultural Commodities and Herbal Medicine

Contact Info

Product

Resources

About