Scientific Study
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Removal of aflatoxin B1 in edible plant oils by oscillating treatment with alkaline electrolysed water
- Journals: Food Chem
- Pages: 3118-3123
- Volume: 141, 3
- Year: 2013
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Alkaline electrolysed water (AlEW) with different pHs was produced by an electrolysed water generator through adjusting the electric current and voltage. The produced AlEW had a pH above 10, and a low oxidation–reduction potential (ORP) of less than −560 mV. In the current study, the effectiveness of AlEW on decontamination of aflatoxin B1 (AFB1) in various edible plant oils was investigated. The character of AlEW, oil type and the volume of AlEW were major factors which could influence the AFB1 elimination effectiveness. AlEW with pH 12.2 had the greater potential to remove AFB1. When 10 ml AlEW with pH 12.2 were added to 5 g peanut oil or olive oil (fortified level at 40 μg kg−1), followed by oscillation for 5 min at 20 °C, the removal rate of AFB1 could reach nearly 100%. The volume of AlEW needed to completely remove the AFB1 varied with the pH of AlEW and with the oil type. The degradation products of AFB1 were also investigated.