Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content

Author： Elias-Orozco R. Castellanos-Nava A. Gaytán-Martínez M. Figueroa-Cárdenas J. D. Loarca-Piña G.

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.19, Iss.9, 2002-09, pp. : 878-885

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Abstract

Traditional nixtamalization and an extrusion method for making the dough (masa) for corn tortillas that requires using lime and hydrogen peroxide were evaluated for the detoxification of aflatoxins. The traditional nixtamalization process reduced levels of aflatoxin B₁ (AFB₁) by 94%, aflatoxin M₁ (AFM₁) by 90% and aflatoxin B₁-8,9-dihydrodiol (AFB₁-dihydrodiol) by 93%. The extrusion process reduced levels of AFB₁ by 46%, AFM₁ by 20% and AFB₁-dihydrodiol by 53%. Extrusion treatments with 0, 0.3 and 0.5% lime reduced AFB₁ levels by 46, 74 and 85%, respectively. The inactivation of AFB₁, AFM₁ and AFB₁-dihydrodiol in the extrusion process using lime together with hydrogen peroxide showed higher elimination of AFB₁ than treatments with lime or hydrogen peroxide alone. The extrusion process with 0.3% lime and 1.5% hydrogen peroxide was the most effective process to detoxify aflatoxins in corn tortillas, but a high level of those reagents negatively affected the taste and aroma of the corn tortilla as compared with tortillas elaborated by the traditional nixtamalization process.