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Effects of Processing on Aflatoxin Levels and on Mutagenic Potential of Tortillas made from Naturally Contaminated Corn
Author(s) -
PRICE RALPH L.,
JORGENSEN KAREN V.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13398.x
Subject(s) - aflatoxin , contamination , chemistry , acetone , mycotoxin , food science , toxin , boiling , toxicology , biology , biochemistry , organic chemistry , ecology
Naturally contaminated corn containing 127 μ total aflatoxin per kg was divided into kg samples and treated with Ca(OH)2 for making tortillas. The treatments varied in % Ca(OH)2, boiling time, and holding time. Samples were taken after each processing step. Afla‐toxin levels and mutagenic activity of acetone extractions of alka‐line and reacidified products were measured. All treatments caused a decrease of aflatoxin (up to 46%); however, acidifying products prior to analysis caused reformation of much of the original aflatoxin. All treatments also effected a decrease in the mutagenic potential of the products, except for that of the acidified tortillas which was higher than that of the control corn. The tortilla manufacturing process may not be as effective in aflatoxin destruction as originally surmised.