Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Figure 4

(a) Cyclic voltammogram of (A) AFB1 in 0.1 M KNO₃, (B) AFB1 incubated with citric acid for 60 min at 28°C, (C) citric acid in 0.1 M KNO₃, and (D) PBS (scan rate of 50 mV/s; phosphate buffer pH = 12). (b) Cyclic voltammogram of (A) AFB1 in methanol, (B) garlic extract in 0.1 M KNO₃, (C) AFB1 incubated with garlic extract for 60 min at 28°C, and (D) phosphate buffer (scan rate of 50 mV/s; phosphate buffer pH = 12).

(a)

(b)