Effect of pH and heat treatment on the mutagenic activity of peanut beverage contaminated with aflatoxin B1

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Abstract

The effect of pH and heat treatment on the mutagenic activity (assayed by Ames test) of peanut beverage contaminated with aflatoxin B1 (15, 30 and 45 μg/kg) was studied. Heating the beverage at 130°C for 20 s, 140°C for 5 s and 121°C for 15 min at pH 8.0 did not significantly (p < 0.001) reduce the mutagenic activity. Heating the beverage at 130°C for 20 s and 121°C for 15 min at pH 10.2, however, reduced the mutagenic activity by 73.3-83.0% (79.4 ± 5.3%) and 82.5-92.5% (86.6 ± 5.2%) respectively. Also heating the beverage at 130°C for 20 s and 121°C for 15 min at pH 5.0 reduced the mutagenic activity by 72.5-80.4% (75.2 ± 4.5%) and 70.4-74.7% (71.9 ± 2.4%) respectively. Changing the pH of the beverage from 8.0 to 10.2 or 5.0, without heating, did not significantly (p < 0.001) reduce the mutagenic activity. © 1993.

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APA

Rustom, I. Y. S., López-Leiva, M. H., & Nair, B. M. (1993). Effect of pH and heat treatment on the mutagenic activity of peanut beverage contaminated with aflatoxin B1. Food Chemistry, 46(1), 37–42. https://doi.org/10.1016/0308-8146(93)90072-N

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