Reduction aflatoxin B1 amounts of red pepper flakes which sold on the market by ammonia

The easily transition of molds by environmental factors, causes growth of this molds in the various food products and accelerates the degredation of this products. Some of the mold species, not only cause such disruptions but also lead to formation of mycotoxins (toxic metabolites) which threatening human health. Until now, many kinds of mycotoxins have been identified and classified. Scientific studies revealed that the most dangerous and common mycotoxin group are aflatoxins. The most dangerous of aflatoxins is aflatoxin B1. Until now, there have been a number of scientific studies to reduce the amount of aflatoxin B1 in various food. In this study, red pepper flakes which is an important commercial product and also often contains aflatoxin B1, was exposed to ammonia solutions vapor at specific temperature(100-121 oC), time (5-75 min) and concentrations (0-2%) in an open system. Thus, provided to significantly eliminate of aflatoxin B1 in the red pepper flakes. Then, FTIR analysis was performed to detect possible structural difference.