Evaluation of the decrease in natural Aflatoxin concentration with temperature and time changes in contaminated red pepper powder

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Moslem Lari Najafi, Maryam Nasiri


Background: With increasing knowledge and awareness of aflatoxins (AFs), as potent health hazards to both humans and animals, major efforts have been made to completely eliminate these toxins or reduce their content in foodstuffs. Although prevention is the most effective intervention, heating has been also used to inactivate AFs in contaminated foodstuffs.

Methods: The aflatoxin was extracted, using 80% methanol and then purified via immunoaf-finity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluo-rescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively.

 Results: The present findings indicated a 92.7% decline in the amount of AFB1 and a 94.8% reduction in AFB2.There was a significant difference in AF decomposition under different treatment conditions (P<0.05).

Conclusion: Although treatment showed different degrees of AF reduction in the samples, a substantial decline was reported in samples heated at 150°C for 60 to 180 min. Also, degradation of AFB1 was found to be both time- and temperature-dependent.


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