Effect of gamma radiation on reduction of mycotoxins in black pepper.

Citation

M., Jalili and Selamat, Jinap and Mohd Adzahan, Noranizan (2010) Effect of gamma radiation on reduction of mycotoxins in black pepper. Food Control, 21 (10). pp. 1388-1393. ISSN 0956-7135

Abstract

Gamma ray was applied to reduce mycotoxins, i.e. ochratoxin A (OTA) and aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1 and AFG2) in black pepper. Response surface methodology (RSM) was applied to evaluate the effect of dose of gamma ray ranging from 0 to 60 kGy and mycotoxin concentration ranging from 10 to 100 ng g−1 on the mycotoxin reduction. The maximum reduction was found at 60 kGy which was 52%, 43%, 24%, 40% and 36% for OTA, AFB1, AFB2, AFG1 and AFG2, respectively. Results showed the gamma rays even at 60 kGy were not effective in completely destroying of ochratoxin and aflatoxins.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodcont.2010.04.012
Publisher:	Elsevier
Keywords:	Black pepper; Mycotoxin; Gamma ray.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	09 Oct 2013 03:39
Last Modified:	20 Oct 2015 07:51
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodcont.2010.04.012
URI:	http://psasir.upm.edu.my/id/eprint/14250
Statistic Details:	View Download Statistic

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