Role of sodium hydrosulphite and pressure on the reduction of aflatoxins and ochratoxin A in black pepper

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• 作者：M. Jalili^a ; ^C ; S. Jinap^a ; ^b ; ^{maryamjalili@yahoo.com} ; ^{sjinap@gmail.com} ; ^{jinap@food.upm.edu.my}
• 关键词：Black pepper ; Aflatoxins ; Ochratoxin A ; Reduction ; Sodium hydrosulphite
• 刊名：Food Control
• 出版年：2012
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：September, 2012
• 卷：27
• 期：1
• 页码：11-15
• 文件大小：152 K

摘要

The aim of this study was to assay a chemical method for the reduction of aflatoxins B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁), G₂ (AFG₂) and ochratoxin A (OTA) in black pepper. The efficiency of AF and OTA reduction by sodium hydrosulphite (Na₂S₂O₄) at different concentrations (0.25, 0.5, 1, 1.5 and 2%) in artificially contaminated black pepper was investigated under atmospheric and high pressure. The first treatment was performed under atmospheric pressure in boiling water at 100 掳C for 30 min, and the second treatment was performed under high pressure (1.5 bar) at 121 掳C for 15 s. The concentrations of the AFs and OTA were determined by high performance liquid chromatography (HPLC) using fluorescence detection (FD). Maximal respective reductions of 96.0%, 96.1%, 77.7%, 100%and 100%for OTA, AFB₁, AFB₂, AFG₁ and AFG₂, respectively, were achieved by treatment with 2%Na₂S₂O₄ under high pressure. These findings suggest that AFs and OTA can be degraded by treatment with Na₂S₂O₄ and heat under pressure.