Table 5.

Some chemical methods employed for OTA degradation.

Method	Agents	Condition	Food Matrix	Effect on OTA	Ref.
Alkalinization	Potassium carbonate	40 °C for pH 10	Grape	Reduced by up to 50%	[184]
	Ammonia	High pressure (60 psi) and normal temperature	Wheat	Reduced by 79%	[185]
	Potassium carbonate	2% solution at 90 °C and 6894.76 kPa for 10 min.	Cocoa shells	Reduced by 93%	[186]
Acidification	Acetic acid, citric acid, lactic acid, or hydrochloric acid	50 °C for 24 h at pH 2	Grape pomaces	Reduced by up to 67.23% (lactic acid)	[187]
Ozonation	ozone	100 mg/L for 180 min	Corn	Reduced by 70.7%	[188]
	ozone	gaseous ozone at 12.8 mg/L for 240 min	Sultanas	Reduced by 82.5%	[189]