From: Public health risk due to aflatoxin and fumonisin contamination in rice in the Mekong Delta, Vietnam
Washing/cooking methods | Reduction (%) | Mycotoxins | Mycotoxin analysis methods | References |
---|---|---|---|---|
Washing (raw rice-white rice was washed by drinking water three times, afterwards soaked in drinking water/20mins or not and then removed water) | 14 ± 1.1–15 ± 1.1 | AFs | LC-MS/MS | Majeed et al. 2018 |
20–24 | AFB1 | HPLC-FD | Park et al. 2005 | |
Normal cooking (washed rice was added drinking water and cooked from 10 to 30 mins in electric cooker or pot) | 32–38 | AFB1 | HPLC-FD | Park et al. 2005 |
31–36 | AFB1 | HPLC-FD | Park and Kim 2006 | |
17.5–24.80 | AFs | Elisa | Sani et al. 2014 | |
7–18 | AFs | HPLC-FD | Sakuma et al. 2013 | |
84 | AFs | HPLC-FD | Hussain and Luttfullah 2009 | |
Pressure cooking (pressure cooker) | 78–88 | AFB1 | HPLC-FD | Park and Kim 2006 |
Washing and cooking (maize added boiled water and then cooked in 20 min) | 23–48 | FBs | VICAM method | Shephard et al. 2002 |