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|Title:||Kinetics of aflatoxin degradation during peanut roasting|
|Author:||Martins, Ligia M.|
Sant'Ana, Anderson S.
Iamanaka, Beatriz T.
Berto, Maria Isabel
Pitt, John I.
Taniwaki, Marta H.
|Abstract:||This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 μg/kg) were roasted at 180 °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 μg/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 μg/kg were roasted at 160, 180 and 200 °C for 5, 10, 15, 20 and 25 min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200 °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|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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