title: Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content.
abstract: Traditional nixtamalization and an extrusion method for making the dough (masa) for corn tortillas that requires using lime and hydrogen peroxide were evaluated for the detoxification of aflatoxins. The traditional nixtamalization process reduced levels of aflatoxin B(1) (AFB(1)) by 94%, aflatoxin M(1) (AFM(1)) by 90% and aflatoxin B(1)-8,9-dihydrodiol (AFB(1)-dihydrodiol) by 93%. The extrusion process reduced levels of AFB(1) by 46%, AFM(1) by 20% and AFB(1)-dihydrodiol by 53%. Extrusion treatments with 0, 0.3 and 0.5% lime reduced AFB(1) levels by 46, 74 and 85%, respectively. The inactivation of AFB(1), AFM(1) and AFB(1)-dihydrodiol in the extrusion process using lime together with hydrogen peroxide showed higher elimination of AFB(1) than treatments with lime or hydrogen peroxide alone. The extrusion process with 0.3% lime and 1.5% hydrogen peroxide was the most effective process to detoxify aflatoxins in corn tortillas, but a high level of those reagents negatively affected the taste and aroma of the corn tortilla as compared with tortillas elaborated by the traditional nixtamalization process.
authors.affiliation: PROPAC (Programa de Posgrado en Alimentos del Centro de la República), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico.
authors.forename: R
authors.initials: R
authors.lastname: Elias-Orozco
authors.forename: A
authors.initials: A
authors.lastname: Castellanos-Nava
authors.forename: M
authors.initials: M
authors.lastname: Gaytán-Martínez
authors.forename: J D
authors.initials: JD
authors.lastname: Figueroa-Cárdenas
authors.forename: G
authors.initials: G
authors.lastname: Loarca-Piña
mesh_terms: D016604:Aflatoxin B1 / Q000031:analogs & derivatives / Q000032:analysis; D000348:Aflatoxins / Q000032:analysis*; D017610:Calcium Compounds; D002273:Carcinogens / Q000032:analysis; D003296:Cooking / Q000379:methods*; D004781:Environmental Exposure; D005527:Food, Fortified / Q000032:analysis; D006801:Humans; D006861:Hydrogen Peroxide; D008800:Mexico; D010087:Oxides; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000348:Aflatoxins; D017610:Calcium Compounds; D002273:Carcinogens; D010087:Oxides; D016604:Aflatoxin B1; D006861:Hydrogen Peroxide; C016538:lime; C030379:aflatoxin M2