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

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.