Kinetics of aflatoxin degradation during peanut roasting

Author(s)

Martins, Ligia M. ; Sant'Ana, Anderson S. ; Iamanaka, Beatriz T. ; Berto, Maria Isabel ; Pitt, John I. ; Taniwaki, Marta H.

• Document type: Journal article
• Source: Food Research International; v. 97, p. 178-183, JUL 2017.
• Web of Science Citations: 8

Abstract

This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 mu g/kg) were roasted at 180 degrees C for up to 20 min. The percentage of aflatoxin degradation after 20 min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695 mu g/kg, respectively. This difference was statistically significant (p < 0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85 mu g/kg were roasted at 160, 180 and 200 degrees C for 5, 10, 15, 20 and 25 min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200 degrees C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts. (AU)

• FAPESP's process: 11/50136-0 - Biodiversity of toxigenic Aspergillus species in Brazil: occurrence, polyphasic taxonomy and distribution
• Grantee: Marta Hiromi Taniwaki
• Support Opportunities: BIOTA-FAPESP Program - Regular Research Grants