Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Aflatoxin destruction by microwave heating

R S Farag1, M M Rashed, A A Abo Hgger

  • 1Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt.

International Journal of Food Sciences and Nutrition
|May 1, 1996
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Empowering solar-driven degradation: advancements in lanthanum-doped Bi<sub>2</sub>O<sub>3</sub>/g-C<sub>3</sub>N<sub>4</sub> heterojunctions for high-performance photocatalysis.

RSC advances·2026
Same author

Performance-optimized N-doped CrCo<sub>2</sub>O<sub>4</sub> nanoferrite integrated with CNTs: a high-performance photocatalyst for next-generation wastewater remediation.

RSC advances·2026
Same author

Novel synthesis of MoS<sub>2</sub> nanoparticles via pulsed laser ablation in liquid for high-performance photodetection applications.

Scientific reports·2026
Same author

Mitigation of Metabolic Diseases Through Personalized Nutrition: A Critical In-Depth Review.

Food science & nutrition·2026
Same author

Strategic advances in defect-engineered Ce-Bi<sub>3</sub>YO<sub>6</sub>/rGO hybrids for rapid crystal violet mineralization under visible illumination.

RSC advances·2025
Same author

Preparation and characterization of activated carbon from agricultural wastes and their ability to remove chlorpyrifos from water.

Toxicology reports·2023
Same journal

Association of coffee intake with body composition in an older adult study population in Finland.

International journal of food sciences and nutrition·2026
Same journal

Adherence to Mediterranean diet: a public health paradox.

International journal of food sciences and nutrition·2026
Same journal

Melatonin supplementation as an adjunct to dual-task training: effects on functional capacity and quality of life in Parkinson's disease.

International journal of food sciences and nutrition·2026
Same journal

Environmental burden of fish in healthy and sustainable diets.

International journal of food sciences and nutrition·2026
Same journal

From global to local: comparing the EAT-Lancet planetary health diets with the traditional Mediterranean Diet across Mediterranean countries.

International journal of food sciences and nutrition·2026
Same journal

Dietary carbohydrate quality and body weight: a longitudinal investigation with Brazilian undergraduates (CUME STUDY).

International journal of food sciences and nutrition·2026
See all related articles

Microwave irradiation effectively reduces aflatoxins in food systems like corn and peanuts. Higher power and longer exposure times increase the destruction rate of these harmful toxins.

Area of Science:

  • Food Science
  • Mycotoxicology
  • Food Engineering

Background:

  • Aflatoxins are toxic secondary metabolites produced by Aspergillus species.
  • Contamination of food crops like corn and peanuts with aflatoxins poses a significant health risk.
  • Effective methods for aflatoxin mitigation in food systems are crucial for public health.

Purpose of the Study:

  • To investigate the efficacy of microwave irradiation in destroying pure aflatoxins and aflatoxins in contaminated food matrices.
  • To determine the influence of microwave power settings and exposure duration on aflatoxin degradation.
  • To analyze the aflatoxin profiles in infected corn and peanuts.

Main Methods:

  • Microwave treatment of pure aflatoxins (B1, B2, G1, G2) on silica gel.

Related Experiment Videos

  • Microwave treatment of yellow corn and peanuts artificially infected with Aspergillus flavus.
  • Extraction and purification of aflatoxins using thin-layer chromatography (TLC).
  • Quantitative determination of aflatoxins via spectrodensitometry.

    • Main Results:

    • Aflatoxin destruction rate increased with higher microwave power and longer exposure times for both model and food systems.
    • In infected yellow corn, aflatoxin levels followed the order B1 = G1 > B2 > G2.
    • Infected peanuts showed a predominant B1 level, significantly higher than B2, G1, and G2.

    Conclusions:

    • Microwave irradiation is a viable method for reducing aflatoxin contamination in food.
    • Optimizing microwave power and exposure time can enhance aflatoxin destruction efficiency.
    • Understanding aflatoxin profiles in different commodities is important for targeted decontamination strategies.