Kinetic analysis of aflatoxins' degradation by persulfate anions and sonication

The presence of aflatoxins in foods is of major concern as they are responsible for the development of acute and chronic health problems. Among them, AFB1 has been classified as the most harmful for public health as they are responsible for mutagenesis leading to several forms of malignancies and especially to hepatocellular carcinoma. Environmental factors and inadequate storage conditions of food products result in their contamination with aflatoxins. Their detoxification is of major concern in food safety research. Persulfate anions have high oxidative potential, and they effectively degrade several organic pollutants. The kinetic characteristics of AFs degradation by persulfate anions is investigated for the first time. Aflatoxins' degradation can be achieved by persulfate anions, at relatively low temperatures, in 45 min. The simultaneous application of persulfate anion and sonication enhanced aflatoxins' degradation. These results are giving rise to promising new methods for food detoxification.