Fate of ochratoxin A during cooking of naturally contaminated polished rice

Je Won Park, Soo Hyun Chung, Chan Lee, Kim Young-Bae

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Ochratoxin A (OTA), a mycotoxin widespread in cereals, occurs in polished rice that is consumed as cooked rice after washing and steaming. Cooking decreases OTA levels in food to varying extents, but little is known about how cooking changes the biological activity of this mycotoxin. We therefore evaluated the fate of OTA during rice cooking to determine the OTA residues and cytotoxic potential in vitro. Water-washed rice, ordinary cooked rice, and pressure-cooked rice were prepared from three polished rice lots naturally contaminated with OTA. Residual OTA in each sample was analyzed by high-performance liquid chromatography (HPLC), whereas in vitro cytotoxicity of OTA to C6 glioma cells, susceptible to low levels (nanograms per milliliter) of OTA, was used to confirm the chemical analysis. OTA concentration, as determined by HPLC analysis, in the cooked rice by both types of cookers was significantly lower than (59 to 75%) in the raw polished rice and water-washed rice. The cytotoxicity of the OTA that remained in the pressure-cooked rice from three lots was markedly decreased (approximately 20%, P < 0.05) when compared with other samples in respective lots. This confirms that cooking lowers OTA residues. Although washing polished rice with water had little effect on OTA levels, pressure steaming appeared to be the critical cooking step not only to reduce OTA residues in polished rice before reaching the consumer as the dietary staple of cooked rice, but also to diminish cytotoxicity of OTA.

Original languageEnglish
Pages (from-to)2107-2111
Number of pages5
JournalJournal of Food Protection
Volume68
Issue number10
Publication statusPublished - 2005 Oct 1

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ochratoxin A
Cooking
cooking
rice
cytotoxicity
steaming
Mycotoxins
Oryza
Pressure
mycotoxins
washing
Water
high performance liquid chromatography
High Pressure Liquid Chromatography
cookers
water
staples
Glioma
chemical analysis
bioactive properties

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Fate of ochratoxin A during cooking of naturally contaminated polished rice. / Park, Je Won; Chung, Soo Hyun; Lee, Chan; Young-Bae, Kim.

In: Journal of Food Protection, Vol. 68, No. 10, 01.10.2005, p. 2107-2111.

Research output: Contribution to journalArticle

Park, JW, Chung, SH, Lee, C & Young-Bae, K 2005, 'Fate of ochratoxin A during cooking of naturally contaminated polished rice', Journal of Food Protection, vol. 68, no. 10, pp. 2107-2111.
Park, Je Won ; Chung, Soo Hyun ; Lee, Chan ; Young-Bae, Kim. / Fate of ochratoxin A during cooking of naturally contaminated polished rice. In: Journal of Food Protection. 2005 ; Vol. 68, No. 10. pp. 2107-2111.
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