Volume 15, Issue 3 (9-2016)                   TB 2016, 15(3): 165-175 | Back to browse issues page

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Hajimohammadi B, Kiani M, Mosadegh M, Biabani J, Fallahzadeh H, Tabatabayi M. Effect of Heating Processes and Home Cooking Methods of Rice on Concentration of Aflatoxin B1. TB. 2016; 15 (3) :165-175
URL: http://tbj.ssu.ac.ir/article-1-2282-en.html
Shahid Sadoughi University of Medical Sciences , mahdi_sarab@Yahoo.com
Abstract:   (1263 Views)

Introduction: Mycotoxin contamination of crops for human and animal health has been facing a serious concern. Aflatoxin B1 is the most toxic types of aflatoxins in foodssuch as rice. The aim of this study was to investigate the Effect of heating processes and home cooking methods of rice on concentration of aflatoxin B1.

methods: The heating processes of 20 and 120 minutes and rinse in three types of roasted rice, boiled and water cooked was studied in naturally contaminated with aflatoxin  B1 and the amount by high performance liquid chromatography (HPLC) measured.

Results: In the cases of 20 minutes and 120 minutes, the mean concentration of aflatoxin  B1 heats rice decreased as much as 16.6% and 81.7%. Although this reduction was not statistically significant heating at 20 minutes but at 120 minutes with heating was significant(P<0/05). The decrease in the average concentration of aflatoxin  B1in boiled, water cooked and roasted rice to order 60.2%, 85.5% and 87.6% indicated that this reduction was not statistically significant in the boiled cooking, but the cooking utensils and this reduction was not statistically with fried rice (P<0/05) was significant.

Conclusion: The results show that the processes of heat and cook the rice variety could reduce the risks of aflatoxin  B1 in rice consumed by man.

Full-Text [PDF 286 kb]   (555 Downloads)    
Type of Study: Research | Subject: Special
Received: 2016/09/19 | Accepted: 2016/09/19 | Published: 2016/09/19

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