Studies on the efficacy of physical, chemical and biological aflatoxin B₁ detoxification approaches in red chilli powder
by Smita Tripathi, H.N. Mishra
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), Vol. 2, No. 1, 2009

Abstract: Aflatoxin free powdered red pepper (100 g) was spiked with 100 ppb of aflatoxin B₁ (AFB₁) in methanol and was subjected to various physical (UV irradiation, heating, microwave); chemical (oxidation, bleaching, ammoniation, sulphitation) and biological (enzymatic) treatments. The residual AFB₁ was quantified by standard methods to find the efficiency of different treatments in degrading AFB₁. Amongst the selected physical methods, direct oven heating at 120°C for 12 hours produced maximum (83.32%) AFB₁ degradation and UV exposure for 60 min produced 59.62% AFB₁ degradation. The chemical treatments had no significant effect on AFB₁ degradation in chilli powder with maximum % degradation (58.32) found only by oxidation with H₂O₂. The biological detoxification of 66.2% was achieved by treating spiked chilli powder with 12 IU of partially purified peroxidase (POD) isolated from garlic having specific activity of 246 mg⁻¹ protein for 26 hours. The physical methods were more efficient over other methods in degrading AFB₁, but producedsignificant nutritional losses (p ≤ 0.05). The ascorbic acid and carotenoids were most sensitive quality attribute affected by the treatments. The enzymatic treatment produced minimal quality changes in the treated sample.

Online publication date: Wed, 08-Jul-2009

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