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Hydrothermal treatment of rice: Reduction of aflatoxins and bioaccessibility
- da Silva, Marina Nogueira, Massarolo, Kelly Cristina, Kupski, Larine, Furlong, Eliana Badiale
- Journal of cereal science 2019 v.85 pp. 199-205
- aflatoxin B1, aflatoxin B2, bioavailability, brown rice, hot water treatment, humans, microwave ovens, microwave treatment, principal component analysis, resistant starch
- The reduction and bioaccessibility of aflatoxins B1, B2, G1 and G2 and their relationship with resistant starch in three class of rice after two hydrothermal treatments was studied by Principal Component Analysis (PCA). Microwave oven (84.5%) and electric plate (87.2%) treatments promoted a high level of reduction for all aflatoxins. Bioaccessibility in the range of 58%–100% for aflatoxins B2, G1 and G2 was caused by the microwave treatment and in this treatment the polished rice had a higher bioaccessibility. Hydrothermal treatment efficiently mitigated AFB1 and AFB2 in brown rice. The correlation among aflatoxin bioaccessibility, their reduction during hydrothermal treatment and the level of resistant starch was performed by a Principal Component Analysis and it showed no correlation between aflatoxins bioaccessibility and resistant starch, but it showed that the higher reduction of mycotoxin levels the lower its bioaccessibility, which makes this study interesting to mitigating human exposure to this contaminant.