Inactivation of Aflatoxin M1 in Milk Using Hydrogen Peroxide and Hydrogen Peroxide plus Riboflavin or Lactoperoxidase

Abstract

Use of hydrogen peroxide (H2O2), H2O2 plus riboflavin (Rib.) and H2O2 plus lactoperoxidase (LPO) to inactivate aflatoxin M1 (AFM1) in naturally contaminated raw whole milk was examined. Effectiveness of treatments was evaluated by determining percent of AFM1 inactivation, using thin-layer chromatography and fluorodensitometry. Inactivation values ranged from 0 to 98%. Maximum inactivation (98%) was obtained using 1% H2O2 plus 0.5 mM Rib. (30°C, 30 min) followed by heating at 63°C for 30 min. Eighty-five percent of measurable AFM1 was eliminated when 5 units of LPO plus 0.1% H2O2 (4°C for 3 d) were used. Singlet oxygen and/or hypochlorous acid are two reactive species that may be involved in mechanisms responsible for inactivation of AFM1.