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Effect of Ozone Gas on Degradation of Aflatoxin B1 and Aspergillus Flavus Fungal | OMICS International | Abstract
ISSN: 2161-0525

Journal of Environmental & Analytical Toxicology
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Research Article

Effect of Ozone Gas on Degradation of Aflatoxin B1 and Aspergillus Flavus Fungal

El-Desouky TA1*, Sharoba AMA2, A I El-Desouky2, El-Mansy HA2 and Khayria Naguib1
1Food Toxicology and Contaminants Department, National Research Center, Dokki, Cairo, Egypt
2Food Science Department, Moshtohor Faculty of Agriculture, Banha University, Egypt
Corresponding Author : El-Desouky
Food Toxicology and Contaminants Dept
National Research Center
Dokki, Cairo, Egypt
E-mail: [email protected]
Received January 29, 2012; Accepted February 27, 2012; Published February 29, 2012
Citation: El-Desouky TA, Sharoba AMA, El-Desouky AI, El-Mansy HA, Naguib K (2012) Effect of Ozone Gas on Degradation of Aflatoxin B1 and Aspergillus Flavus Fungal. J Environment Analytic Toxicol 2:128. doi: 10.4172/2161-0525.1000128
Copyright: © 2012 El-Desouky TA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Wheat (Triticum aestivum) is one of the most important agricultural crops. Requirements, wheat must be produced free of hazardous contaminants. However, previous investigations showed that wheat could be contaminated by aflatoxins above the limits that may be critical for health. In this study, use of the high oxidising power of ozone achieved degradation of aflatoxin B1. Samples were subjected to ozonation at various ozone concentrations (20, 40ppm) and exposure time (5, 10, 15, 20 min). The reduction percentages of aflatoxin B1 in artificially contaminated wheat 10 μg/kg were 84.1 and 86.75% after exposures to 20 and 40 ppm ozone for 20min respectively, and 86.7 and 96.66 % with 20 μg/kg after exposures 20 and 40 ppm ozone for 20 min, respectively. The percentage of inhibition zone from Aspergillus flavus was 46.4 % to 87.8 % after ozonation using concentration 20 ppm for 5 and 20 min respectively. While with 40 ppm ozone inhibition zone was 65.6% and 95.6 % with 5 and 20 min respectively. Exposure of strain to 20 ppm ozone inhibition of product of AFB1 percentage of 40.94%, 52.5%, 59.32% and 60.4 % for exposure time 5, 10, 15 and 20 min, respectively. However, observed increase on inhibition of AFB1 with topping up ozone dose to 40 ppm attained 55.2%, 64%, 74.5% and 77.2% with 5, 10, 15 and 20 min exposure time respectively.


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