Aflatoxin B1 elimination in low-grade maize by co-influence of heat and chemical treatment

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Rattanaporn Thakaew
Suparin Chaiklangmuang


aflatoxin, aflatoxigenic fungi, chemical concentration, fungal inhibition, maize, temperature


This research investigated the optimal conditions of heat and chemical treatment for elimination of aflatoxin. NaOH showed the highest inhibition percentage (75.44%) of Aspergillus flavus growth that was isolated from low-grade maize. Low-grade maize contaminated with A. flavus was treated with NaOH by varying three factors in three levels: NaOH concentration (0, 2.5 and 5% w/v), temperature (25, 50 and 75°C) and time (24, 48 and 72 h). Aflatoxin was removed from low-grade maize after sprinkling with 5% w/v NaOH at 50°C for 24 h that reduced aflatoxin B1 content to 4.25 µg/kg with 60.35% reduction from initial value. The use of NaOH solution with simple heat influenced the reduction in fungal contamination and elimination of aflatoxin B1.


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