Contamination of White and Brown Rice with Aflatoxin and Evaluation of Strategies for their Decontamination
Contamination of White and Brown Rice with Aflatoxin and Evaluation of Strategies for their Decontamination
Roheela Yasmeen1*, Sadia Amjad1 and Naseem Zahra2
ABSTRACT
Rice is a primary food crop for over 50% of the world’s population, with approximately 500 million tons of milled rice produced globally each year. Significant food wastage occurs due to poor storage conditions, with an estimated economic loss of US$1.6 million in the rice industry attributed to aflatoxins (AFs), which also pose serious health risks. Various research efforts are underway to improve storage methods and reduce AF contamination. In this study, white and brown rice samples were analyzed for aflatoxin contamination and treated for detoxification. A total of 50 samples, 30 white rice and 20 brown rice were collected from different areas in and around Lahore, Pakistan. Aflatoxins were quantified using Thin Layer Chromatography. Various detoxification methods, including physical, chemical, and natural approaches, were applied to contaminated rice. Contamination was found in 36% of white rice samples, with 23% exceeding European Union permissible limits. In brown rice, 40% of samples were contaminated, with 20% exceeding permissible levels. The highest aflatoxin concentration (16.45 ± 0.06 µg/kg) was found in brown rice. Detoxification results showed a maximum reduction of 40.09% through cooking, 62.31% with 10% citric acid, and 82.24% with 10% clove oil for physical, chemical, and natural methods, respectively. Among these, essential oils proved to be the most effective for detoxification. The study concludes that aflatoxins are a major cause of rice spoilage, and the use of natural storage methods, such as essential oils, offers a promising solution for reducing contamination.
To share on other social networks, click on any share button. What are these?
