Kinetics of aflatoxin degradation during peanut roasting

Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dryroasted at 140C for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 150C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150C for 3...

Changes in Seed Sugar Pools during Roasting of Different Peanut

Thermal Degradation of Flavonol Glycosides in Noni Leaves During Roasting

Noni leaves have been used for a variety of health benefits for thousands of years. Noni leaf tea, a commercial product made by a roasting process, is attracting more attention due to its potential health benefits. Flavonoids appear to be some of the predominant constituents in noni leaves. As flavonoids exist mostly in the forms of glycosides or polymers, degradation to corresponding metabolit...

Spatial Distribution of Aflatoxin in Growing Peanut

Aflatoxin is a carcinogenic toxin produced by the Aspergillus flavus and Aspergillus parasiticus fungi. This toxin is found in corn, cotton seeds, and peanuts and is consequently a major food safety issue. In this paper we report on a pilot study we conducted in Georgia, USA, to quantify the spatial distribution of aflatoxin in growing peanuts (Arachis hypogaea L.).

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fe...