The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing.
The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium...
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| Format: | Article |
| Language: | English English |
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Taylor & Francis
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24133/ http://psasir.upm.edu.my/id/eprint/24133/1/The%20effect%20of%20chemical%20treatment%20on%20reduction%20of%20aflatoxins%20and%20ochratoxin%20A%20in%20black%20and%20white%20pepper%20during%20washing.pdf |
| _version_ | 1848844951310303232 |
|---|---|
| author | Jalili, Maryam Selamat, Jinap Radu, Son |
| author_facet | Jalili, Maryam Selamat, Jinap Radu, Son |
| author_sort | Jalili, Maryam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite, sodium chloride, sodium sulfate) and oxidising agents (hydrogen peroxide, sodium hypochlorite), on the reduction of aflatoxins B1, B2, G1 and G2 and ochratoxin A (OTA) was investigated in black and white pepper. OTA and aflatoxins were determined using HPLC after immunoaffinity column clean-up. Almost all of the applied chemicals showed a significant degree of reduction on mycotoxins (p<0.05). The lowest and highest reduction of aflatoxin B1, which is the most dangerous aflatoxin, was 20.5%±2.7% using benzoic acid and 54.5%±2.7% using sodium hydroxide. There was no significant difference between black and white peppers (p<0.05). |
| first_indexed | 2025-11-15T08:39:05Z |
| format | Article |
| id | upm-24133 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:39:05Z |
| publishDate | 2011 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241332015-10-06T03:11:49Z http://psasir.upm.edu.my/id/eprint/24133/ The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. Jalili, Maryam Selamat, Jinap Radu, Son The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite, sodium chloride, sodium sulfate) and oxidising agents (hydrogen peroxide, sodium hypochlorite), on the reduction of aflatoxins B1, B2, G1 and G2 and ochratoxin A (OTA) was investigated in black and white pepper. OTA and aflatoxins were determined using HPLC after immunoaffinity column clean-up. Almost all of the applied chemicals showed a significant degree of reduction on mycotoxins (p<0.05). The lowest and highest reduction of aflatoxin B1, which is the most dangerous aflatoxin, was 20.5%±2.7% using benzoic acid and 54.5%±2.7% using sodium hydroxide. There was no significant difference between black and white peppers (p<0.05). Taylor & Francis 2011-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24133/1/The%20effect%20of%20chemical%20treatment%20on%20reduction%20of%20aflatoxins%20and%20ochratoxin%20A%20in%20black%20and%20white%20pepper%20during%20washing.pdf Jalili, Maryam and Selamat, Jinap and Radu, Son (2011) The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. Food Additives & Contaminants: Part A, 28 (4). pp. 485-493. ISSN 1944-0049 http://www.tandfonline.com/ 10.1080/19440049.2010.551300 English |
| spellingShingle | Jalili, Maryam Selamat, Jinap Radu, Son The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title | The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title_full | The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title_fullStr | The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title_full_unstemmed | The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title_short | The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. |
| title_sort | effect of chemical treatment on reduction of aflatoxins and ochratoxin a in black and white pepper during washing. |
| url | http://psasir.upm.edu.my/id/eprint/24133/ http://psasir.upm.edu.my/id/eprint/24133/ http://psasir.upm.edu.my/id/eprint/24133/ http://psasir.upm.edu.my/id/eprint/24133/1/The%20effect%20of%20chemical%20treatment%20on%20reduction%20of%20aflatoxins%20and%20ochratoxin%20A%20in%20black%20and%20white%20pepper%20during%20washing.pdf |