Kinetics of aflatoxin degradation during peanut roasting

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 97, p. 178-183, JUL 2017.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 11/50136-0 - Biodiversidade das espécies toxigênicas de Aspergillus no Brasil: ocorrência, taxonomia polifásica e distribuição
• Beneficiário: Marta Hiromi Taniwaki
• Modalidade de apoio: Auxílio à Pesquisa - Programa BIOTA - Regular