Publication
Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment
Details
Author(s):
A. Procter; M. Ahmedna; J.V. Kumar; I. Goktepe
Type of Document:
Scholarly Article
Publisher/Journal:
Food Additives and Contaminants
Date of Publication:
2004
Place of Publication:
Not Available
Description
Abstract: Aflatoxins occur naturally in many agricultural crops causing health hazards and economic losses. Despite improved handling, processing and storage, they remain a problem in the peanut industry. Therefore, new ways to detoxify contaminated products are needed to limit economic/health impacts and add value to the peanut industry. The study was conducted (1) to evaluate the effectiveness of ozonation and mild heat in breaking down aflatoxins in peanut kernels and flour, and (2) to quantify aflatoxin destruction compared with untreated samples. Peanut samples were inoculated with known concentrations of aflatoxins B1, B2, G1 and G2. Samples were subjected to gaseous ozonation and under various temperatures (25, 50, 75