Detoxification of Aflatoxin Using Ultraviolet, Ozone Gas and microwave in Chickpeas and Lentils

Abstract

Abstract Mycotoxins are secondary metabolites produced by a different of fungi. Among these toxins, the most common in animal feed and human food is aflatoxin, which poses a threat to human health, causing cancer. Our study aims to find a way to reduce mycotoxin in some crop using ozone (O3), ultraviolet (U.V.) radiation, and microwave radiation. The results showed that when exposing chickpeas (Iraqi, Mexican, Russian) to ozone gas 10 minutes, there were reductions in aflatoxin concentrations 25.11, 26.72, 33.87 %, respectively, and using U.V. for 60 minutes shown results 15.63, 10.07, 9.67 %, respectively, and microwave showed the highest reduction percentage were 65.87, 65.02, 67.74 % for a period of 20 seconds. While in lentils (black and red), we obtained a reduction percentage of the mycotoxin by using ozone gas for 10 minutes with a reduction percentage of 20.48, 7.69% respectively, and using ultraviolet radiation for 60 minutes with a reduction percentage of 12.04, 5.88% respectively. The highest percentage of reduction was using microwave radiation for 20 seconds 77.10, 74.66%, respectively.