Aflatoxins pose a severe risk to the human health. In this study, the detoxifying capacity of a thermal cooking treatment applied to white and brown rice spiked with aflatoxins B1, B2, G1 and G2 as well as the aflatoxin bioaccessibility in cooked rice after applying an in vitro digestion model was evaluated. The cooking treatment (boiling with water at 100 °C for 12 min) evidenced an important extraction capacity of the boiling water over aflatoxins (25 %-56 %), that was higher for brown rice. Moreover, aflatoxins G1 and G2 were unstable with losses around 35 %. The highest bioaccessibility percentage was obtained for white rice (60 %-83 %) compared to brown rice (28 %-47 %), due to aflatoxin losses from brown rice after the gastric step. These results confirm the potential of this thermal cooking treatment to reduce aflatoxins in rice and suggest the influence of the nutritional composition of each rice on aflatoxin behaviour.
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