Variation and interaction of mycotoxin levels and nutrients during simulated deodorization process of maize germ oil

The contaminations of aflatoxin B1 (AFB1), zearalenone (ZEN) and deoxynivalenol (DON) in maize germ oil could cause serious food security problems. However, variations of mycotoxin levels and nutrient levels in germ oils during deodorization process have not be reported in detail. Here, temperature and time were used to select the optimum detoxifying condition of simultaneous remove mycotoxins and retain nutrients. Meanwhile, the cytotoxicity of degradation product in sample were evaluated by cell models. The treatment at 270 °C (100 min) showed the lowest mycotoxin levels (AFB1, ZEN and DON decreased by 51.14 %, 99.01 % and 31.54 %, respectively, with respect to the values found in the control treatment) and high nutrients retention percentage (59.86 % of tocopherols and 63.86 % of sterols). Meanwhile, the deodorized germ oil obtained in the aforementioned treatment showed the lowest cytotoxicity in both Caco2 cell and HepG2 cell models. This optimum detoxifying conditions of mycotoxin levels could provide a scientific basis and useful reference for the edible oil production. • The optimum deodorization condition for mycotoxins elimination was heating at 270℃ for 100 min. • The removal percentages were 51.14 % for aflatoxin B1, 99.01 % for zearalenone and 31.54 % for deoxynivalenol. • The high nutrient retention percentages were 59.86 % for tocopherols and 63.86 % for sterols. • The germ oil after deodorization showed low cytotoxicity in the Caco2 and HepG2 cell models.