Effect of high hydrostatic pressure on aflatoxin content in dried red pepper

In this study, the effect of high hydrostatic pressure on total aflatoxin and B1,B2, G1, and G2 types in dried red pepper was investigated with three varyingparameters: pressure (150-350 MPa), time (4-12 min), and temperature (20, 30, and40 ±2 ºC).In the experiments, it was observed that the percentage of total aflatoxin andB1 decreased almost in the same manner as pressure, time, and temperatureincreased. However, this pattern was not observed for concentrations of B2, G1, andG2. It was found that the most effective pressure, time, and temperature for thedecrease in total aflatoxin and B1 were 350 MPa, 12 minutes, and 40 ±2 ºC, whichcaused 49 % decrease in both total aflatoxin and B1 concentrations.A zero-order expression described the decrease rate of total aflatoxin duringeach pressuring period. Arrhenius expressions described the effect of temperature oneach pressurizing period and rate constants of total aflatoxin decrease. It wasconfirmed by the experimental results that the reaction rate increased as the pressureand temperature were increased, whereas the activation energy showed decrease asthe pressure was increased.Keywords: Aflatoxin, high hydrostatic pressure, dried red pepper