Reduction of aflatoxin B1 contamination in wheat by various cooking treatments

Jun Ho Hwang, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

71 Scopus citations

Abstract

To investigate the effects of various cooking treatments such as washing, heating and steaming on the reduction of aflatoxin toxicity, a simultaneous analytical method for aflatoxin B1, B2, G1, G2 was established using high performance liquid chromatography (HPLC) with a fluorescence detector. The levels of aflatoxin B1 (AFB1) spiked in wheat-three varieties of United States (US) wheat and two varieties of Korean wheat-were analyzed according to washing time and heating temperature. Reduction of AFB1 toxicity was directly proportional to washing time in both Korean and US wheat. The concentration of AFB1 was reduced more by heating than washing treatment. The level of AFB1 in dried wheat was decreased to 50% and 90% by heating at 150 and 200°C, respectively. However, the reduction of AFB1 in wet wheat in which water (10%) was intentionally added was higher by heating than in dried wheat. The reduction of AFB1 was increased by 8% and 23% in 10% water-added US wheat (soft red white wheat) and Korean wheat (Anbaekmil) compared to dried US and Korean wheat, respectively, through heat treatment. Traditional processing used in Korean foods such as Sujebi (a soup with wheat flakes) and steamed bread caused 71% and 43% decrease in aflatoxin B1 content.

Original languageEnglish
Pages (from-to)71-75
Number of pages5
JournalFood Chemistry
Volume98
Issue number1
DOIs
StatePublished - 2006

Keywords

  • Aflatoxin B
  • Cooking
  • High performance liquid chromatography (HPLC)
  • Toxicity reduction
  • Wheat

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