Degradation of aflatoxins by roasting in contaminated peanuts
2011
Hussain, A. (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Technology Centre) | Ali, J. (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Technology Centre) | Akhter, S. (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Technology Centre) | Shafqatullah
Contamination of peanuts with aflatoxins is one of the main factors that destroy the quality of the products. Aflatoxins are potent sources of health hazards to both human and animals and a great deal of effort has been made to completely eliminate the toxin or reduce its content in foods. Although prevention is the most effective intervention, heat has been used to inactivate aflatoxins in contaminated foodstuff. Nuts as general and especially peanuts are very sensitive commodity to aflatoxins contamination. In this study reduction of aflatoxins content in peanuts by roasting has been tested in a laboratory setting with aiming to suggest an optimal condition for the roasting. The artificially and naturally contaminated peanuts samples were treated by roasting at different temperatures. Although all treatment protocols showed some degree of aflatoxins degradation (ranging from 20% to 65%), roasting artificially contaminated samples at 120 degree C for 120 min and 150 degree C for 30-120 min caused substantial reduction of aflatoxins in samples. Treatment of naturally contaminated whole peanut kernels at 150 degree C for 30 min significantly reduced level of aflatoxins contamination in samples. Degradation of aflatoxins was both time and temperature dependent. Roasting at 150 degree C for 120 min degraded more than 95% of aflatoxin B, in peanuts. Naturally contaminated samples with aflatoxins were more resistant to degradation by roasting.
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