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Effect of microwave oven processing treatments on reduction of Aflatoxin B1 and Ochratoxin A in maize flour
Hourieh Alkadi (1,*) , Jihad Altal (2)
(1) Department of Pharmaceutical Chemistry and Drug Control, Faculty of Pharmacy, Arab International University, Damascus, Syria
(2) Department of Mycotoxins, Directorate of Technical Affairs and Quality Laboratory, Damascus, Syria
(*) Corresponding Author
Received: 03 Mar 2019 | Revised: 11 Apr 2019 | Accepted: 16 May 2019 | Published: 30 Sep 2019 | Issue Date: September 2019
The effect of microwave heat has been evaluated for reduction of Aflatoxin B1 and Ochratoxin A in artificially contaminated maize flour. Contaminated maize flour were heated in microwave for various times at two different power levels. The results suggest that Aflatoxin B1 and Ochratoxin A contamination can be reduced by heating samples using microwave oven. The exposure time to heat appears to have a great effect in reduction both of the toxins in maize flour samples. It is also necessary to pay attention on initial concentrations of Aflatoxin B1 or Ochratoxin A in studied maize flour samples.
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DOI Link: https://doi.org/10.5155/eurjchem.10.3.224-227.1840
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European Journal of Chemistry 2019, 10(3), 224-227 | doi: https://doi.org/10.5155/eurjchem.10.3.224-227.1840 | Get rights and content
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