Aflatoxin detoxification by thermal cooking treatment and evaluation of in vitro bioaccessibility from white and brown rice

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dc.contributor.authorRomero Sánchez, Iván
dc.contributor.authorGracia Lor, Emma
dc.contributor.authorMadrid Albarrán, María Yolanda
dc.date.accessioned2024-01-16T14:41:08Z
dc.date.available2024-01-16T14:41:08Z
dc.date.issued2024
dc.description.abstractAflatoxins pose a severe risk to the human health. In this study, the detoxifying capacity of a thermal cooking treatment applied to white and brown rice spiked with aflatoxins B1, B2, G1 and G2 as well as the aflatoxin bioaccessibility in cooked rice after applying an in vitro digestion model was evaluated. The cooking treatment (boiling with water at 100 ◦C for 12 min) evidenced an important extraction capacity of the boiling water over aflatoxins (25 %-56 %), that was higher for brown rice. Moreover, aflatoxins G1 and G2 were unstable with losses around 35 %. The highest bioaccessibility percentage was obtained for white rice (60 %-83 %) compared to brown rice (28 %-47 %), due to aflatoxin losses from brown rice after the gastric step. These results confirm the potential of this thermal cooking treatment to reduce aflatoxins in rice and suggest the influence of the nutritional composition of each rice on aflatoxin behaviour.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipComunidad de Madrid
dc.description.sponsorshipMinisterio de Ciencia e Innovación (España)
dc.description.statuspub
dc.identifier.citationRomero-Sánchez, Iván, et al. «Aflatoxin Detoxification by Thermal Cooking Treatment and Evaluation of in Vitro Bioaccessibility from White and Brown Rice». Food Chemistry, vol. 436, marzo de 2024, p. 137738. https://doi.org/10.1016/j.foodchem.2023.137738.
dc.identifier.doi10.1016/j.foodchem.2023.137738
dc.identifier.issn0308-8146
dc.identifier.officialurlhttps://doi.org/10.1016/j.foodchem.2023.137738
dc.identifier.relatedurlhttps://www.sciencedirect.com/science/article/pii/S0308814623023567?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/20.500.14352/93401
dc.journal.titleFood Chemistry
dc.language.isoeng
dc.publisherElsevier
dc.relation.projectIDS2018/BAA-4393, AVANSECAL-II-CM
dc.relation.projectIDPR65/19-22432
dc.relation.projectIDPID2020- 114714RB-I00
dc.relation.projectID[CT63/19-CT64/19]
dc.rights.accessRightsopen access
dc.subject.cdu543
dc.subject.keywordAflatoxins
dc.subject.keywordRice
dc.subject.keywordCooking Treatment
dc.subject.keywordIn vitro Digestion
dc.subject.keywordBioaccessibility
dc.subject.keywordHPLC-MS/MS
dc.subject.ucmQuímica analítica (Química)
dc.subject.unesco2301 Química Analítica
dc.titleAflatoxin detoxification by thermal cooking treatment and evaluation of in vitro bioaccessibility from white and brown rice
dc.typejournal article
dc.volume.number436
dspace.entity.typePublication
relation.isAuthorOfPublicationf132818b-9329-4743-ad4f-1c5ed4147d6a
relation.isAuthorOfPublication686cee77-e500-4a34-8220-c84cfa01d65b
relation.isAuthorOfPublication190287de-ed47-4954-86ff-d4f1eddff035
relation.isAuthorOfPublication.latestForDiscoveryf132818b-9329-4743-ad4f-1c5ed4147d6a
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