Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

Table 1

Summary of some novel food processing techniques effective in detoxifying inherent plant food toxicants.

Toxins	Matrix	Processing method	Processing condition	Result	Reference
Cyanogenic glycoside and hydrogen cyanide	Cassava juice	Ultrasonic treatment	UPT (45°C, 81 W) for 10 min	Cyanogenic glycoside-24.95%; Hydrogen cyanide-40.36% in cassava juice	Zhong et al. [153]
	Plum kernel	Microwave heating and hydrothermal treatment	Microwave heating (450 W for 6 min) combined with hydrothermal treatment (12 h at 45°C)	Microwave heating reduced 98.02% of the cyanogenic glycoside content of the plum kernel	Sheikh et al. [23]
	Flaxseeds	Microwave heating	Frequency- 2,450 MHz; Power output- 450 W for 12 min	70.9% HCN removal	Safdar et al. [154]
		Sonication	Power- 300 W and 20 kHz frequency in a pulsed mode (10 s on and 3 s off) at 50°C for 20 min	92.1% HCN removal	Safdar et al. [154]
		Autoclaving	Autoclaving at 120°C for 20 min	62.6% HCN removal	Safdar et al. [154]
		Solvent extraction	Methanol: ammonia: water; in 95 : 5 : 5 at 500 rpm for 15 min	82.4% HCN removal	Safdar et al. [154]
Glycoalkaloids	Potato	High-pressure processing (HPP) and ultrasound treatment (US)	HPP treatment-600 MPa; Duration- 3 min at 10.6°C	Reduced 95% glycoalkaloid content of rooster potatoes	Tsikrika et al. [155]
Glucosinolates	Rapeseed meal	Steam explosion	Steam pressure- 1.6 MPa; Duration- 180 s	99% of glucosinolates removed	Gu et al. [156]
	Broccoli sprouts	High-pressure processing (HPP)	Pressure- 600 MPa for 3 min	85% of glucosinolates converted into health-benefiting isothiocyanates	Westphal et al. [24]
	Broccoli	Microwaving	Power- 1000 W; Duration- 10 min	64.6% glucosinolate content reduced after microwaving	Hwang & Kim [106]
	Indian mustard	Microwave treatment	Frequency of 2450 MHz, power- 900 W; Duration- 6 min	Glucosinolates level reduced from 20.46 μM g^-1 to 3.57 μM g^-1	Verma et al. [157]
Lectins	Sebastiania jacobinensis bark	Gamma irradiation	Radiation dose- 1 kGy; Duration-1 hr	Significant loss of lectin activity	Vaz et al. [158]
	Chickpea; Soybean; Lentil; Peanut	Instant controlled pressure drop	Steam pressure (up to 8 bar); Temperature- 170°C; Duration- 3 min	Haemagglutinating activity of lectin is significantly reduced	Pedrosa et al. [159]