TY - JOUR TI - Quantification and detoxification of aflatoxin in food items AB - The present study was conducted to quantify and detoxify the antitoxins in food items. For this purpose, total 30 samples of food were collected. The samples were quantified using thin layer chromatography (TLC) for the presence of aflatoxin level in food items. Out of them aflatoxins were not found in 10 samples. Remaining 20 aflatoxins +ve samples were treated with various chemical solutions i.e. 0.1% HCl, 0.3%HCl, 0.5% HCI, 10% citric acid, 30% citric acid, 50% calcium hydroxide, 0.2 and 0.3% NaOCl, 96% ethanol and 99% acetone for detoxification. The aflatoxins were reduced to 55.1%, 90.9%, 28.08% and 80.0% in Super Sella rice, Super Basmati rice, Brown rice and White rice, respectively. The aflatoxin level was reduced in maize grain, damaged wheat, peanut, figs and dates upto 31.3 %, 64.3 %, 63.6%, 42.7% and 19.8%, respectively. Aflatoxins were detoxified in cereals Dal Chana, Dal Mash, Dal Masoor, turmeric (Haldi) and Nigela seeds (Kalwangi) upto 70.5%, 83.0%, 46.2%, 82.09% and 36.9%, respectively. Reduction of aflatoxins was carried out 39.7 %,7.l % 39.5% 82.0% and 62.0% in red chilli, makhana, corn flakes, desert (Kheer Mix) and pistachio. The significant results (p = 0.042) of detoxification of aflatoxins in food items were obtained from present study. (author) AU - "Nisa, A. U." AU - "Hina, S." AU - "Ejaz, N. [Pakistan Council of Scientific and Industrial Research Laboratories, Lahore (Pakistan). Dept. of Food and Biotechnology]" KW - "37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY" KW - "60 APPLIED LIFE SCIENCES" KW - "AFLATOXINS" KW - "CEREALS" KW - "CHLORIDES" KW - "CITRIC ACID" KW - "DETOXIFICATION" KW - "FLUORESCENCE" KW - "FOOD" KW - "GRAMINEAE" KW - "HYDROGEN" KW - "THIN-LAYER CHROMATOGRAPHY" DO - https://doi.org/ UR - PB - CY - Pakistan PY - 2013 DA - 2013-07-15 LA - English J2 - [] VL - 56 C1 - C2 - C3 - C4 - C5 - L3 - Journal Name: Pakistan Journal of Scientific and Industrial Research. Series B. Biological Sciences; Journal Volume: 56; Journal Issue: 2 ER -