Literature DB >> 23605107

Effect of tortilla-preparation process on aflatoxins B1 and B2 in corn.

H K Abbas1, C J Mirocha, R Rosiles, M Carvajal.   

Abstract

Naturally contaminated corn containing 450 and 54 ppb aflatoxins Bi and B2, respectively was treated with Ca(OH)2 for making tortillas. The cleaned corn and tortillas were analyzed for aflatoxins B1 and B2 by high performance liquid chromatography (HPLC) and confirmed by thin layer chromatography (TLC). The average concentrations of aflatoxins B1 and B2 in the final products (tortillas) were only 40% and 28% lower than that in starting materials (corn kernels), respectively. Aflatoxins G1 and G2 were not detected in either corn or tortilla samples.

Entities:  

Year:  1988        PMID： 23605107     DOI： 10.1007/BF03192087

Source DB:  PubMed          Journal:  Mycotoxin Res        ISSN： 0178-7888            Impact factor:   3.833


  2 in total

1.  Effect of cleaning, milling, and baking on deoxynivalenol in wheat.

Authors:  H K Abbas; C J Mirocha; R J Pawlosky; D J Pusch
Journal:  Appl Environ Microbiol       Date:  1985-08       Impact factor: 4.792

2.  Comparison of rapid high pressure liquid chromatographic and CB methods for determination of aflatoxins in corn and peanuts.

Authors:  J W DeVries; H L Chang
Journal:  J Assoc Off Anal Chem       Date:  1982-03
  2 in total
  2 in total

Review 1.  Mycotoxins during the Processes of Nixtamalization and Tortilla Production.

Authors:  Sara Schaarschmidt; Carsten Fauhl-Hassek
Journal:  Toxins (Basel)       Date:  2019-04-16       Impact factor: 4.546

Review 2.  Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes.

Authors:  Elijah Heka Kamau; Smith G Nkhata; Emmanuel Owino Ayua
Journal:  Food Sci Nutr       Date:  2020-02-25       Impact factor: 2.863
  2 in total

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