DESTRUCTION OF AFLATOXINS IN PEANUTS DURING DRY AND OIL ROASTING

Blanched whole peanut kernels inoculated with a toxigenic strain of Aspergillus flavus and subjected to continuous shaking during incubation for 40. 46. 64, and 72 hours produced peanuts virtually clear of visible mold and containing four graded levels, of total aflatoxins—130, 260, 2560, and 6300 p.p.b. (μg. per kg.). Although individual kernels differed in aflatoxin content, replicate assays of 50-gram aliquots of contaminated whole kernels were subjected to oil and dry roasting under five time-temperature conditions simulating those used in industry to effect a normal roast for high quality peanuts. Average reduction in aflatoxin content ranged from 45 to 83%, depending on roasting conditions and the level of toxins in the raw kernels. There was an over-all reduction of 65% in Bi and 62% in Gi for oil roasting, and 69% in Bi and 67% in Gi for dry roasting. The degree of reduction in aflatoxin content was greatest at the highest aflatoxin contamination levels, for both oil- and dry-roasted peanuts. © 1969, American Chemical Society. All rights reserved.