Physicochemical study using liquid chromatography technique on the effect of ozone on aflatoxins’ degradation and elimination, in pure substrates and foods

Abstract

Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been extensively studied, due to the possible application of such methods in detoxification of contaminated products. In this thesis, which is part of the research field of physical chemistry and food safety, the use of ozone gas was studied as a mean of reducing or completely eliminating the B1, B2, G1 and G2 of aflatoxins levels in pure substrates and foods. Initially, the behaviour and stability of aflatoxins solutions with different initial concentrations were studied, in triple distilled water. Furthermore, the stability of solutions of aflatoxins in acetonitrile or alkaline buffers with different pH values, was also studied. From the kinetic study of the effect of ozone gas on the aflatoxins’ degradation in neutral, alkaline and acidic solutions the kinetic eq ...
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DOI
10.12681/eadd/35897
Handle URL
http://hdl.handle.net/10442/hedi/35897
ND
35897
Alternative title
Φυσικοχημική μελέτη της επίδρασης του όζοντος στην αποικοδόμηση και εξάλειψη των αφλατοξινών σε καθαρά υποστρώματα και τρόφιμα με την τεχνική της υγρής χρωματογραφίας
Author
Agriopoulou, Sofia (Father's name: Antonios)
Date
2015
Degree Grantor
University of Patras
Committee members
Καραϊσκάκης Γεώργιος
Κολιαδήμα Αθανασία
Καπόλος Ιωάννης
Ντάλας Ευάγγελος
Τσεγενίδης Θεόδωρος
Κορδούλης Χρήστος
Γαβριήλ Δημήτριος
Discipline
Natural SciencesChemical Sciences
Keywords
Foods; Aflatoxins; Mycotoxins; High performance liquid chromatography; Degradation; Ozone; Kinetic study; Cereals; Analysis
Country
Greece
Language
Greek
Description
262 σ., im., tbls., maps, fig., ch.
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