Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346279
Type: Artigo
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
Subject: Micotoxinas
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2017.03.052
Address: https://www.sciencedirect.com/science/article/pii/S0963996917301187
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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