Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment

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A. Procter; M. Ahmedna; J.V. Kumar; I. Goktepe

Type of Document:
Scholarly Article


Food Additives and Contaminants

Date of Publication:

Place of Publication:
Not Available


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

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