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Aflatoxins B1 and B2 Contamination of Peanut and Peanut Products and Subsequent Microwave Detoxification

Authors

  • A.K. Mobeen

    Food and Feed Safety Laboratory, Food and Marine Resources Research Centre, PCSIR Labs Complex, Karachi -75280, Pakistan

  • A. Aftab

    Food and Feed Safety Laboratory, Food and Marine Resources Research Centre, PCSIR Labs Complex, Karachi -75280, Pakistan

  • A. Asif

    Food and Feed Safety Laboratory, Food and Marine Resources Research Centre, PCSIR Labs Complex, Karachi -75280, Pakistan

  • A.S. Zuzzer

    Food and Feed Safety Laboratory, Food and Marine Resources Research Centre, PCSIR Labs Complex, Karachi -75280, Pakistan

DOI:

https://doi.org/10.6000/1927-5951.2011.01.01.01

Keywords:

Aflatoxins, peanut products, microwave oven, detoxification

Abstract

The effectiveness of microwave heating has been evaluated for the detoxification of aflatoxins contaminated peanut and peanut products. The products comprise of various confectionery such as peanut brittle toffee, peanut brittle slabs of sugar and jaggery, roasted and salted peanut and peanut butter which were highly contaminated with aflatoxins B1 ranging from 5 to 183µg/kg and aflatoxin B2 ranging from 7 to 46.7µg/kg. The level of aflatoxins was determined and subsequently products were treated to microwave heating, which resulted in the reduction of aflatoxins content. The microwave cooking resulted in 50 to 60 % reduction in the levels of aflatoxins B1, while B2 was reduced to non-detectable limits.

References

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Medical Reviewer: All content has been reviewed by boardcertified physicians under the direction of Rich Klasco, M.D., FACEP. Last Annual Review Date: May 2, 2011.

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Published

2022-02-09

Issue

Vol. 1 No. 1 (2011)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Aflatoxins B1 and B2 Contamination of Peanut and Peanut Products and Subsequent Microwave Detoxification. (2022). Journal of Pharmacy and Nutrition Sciences , 1(1), 1-3. https://doi.org/10.6000/1927-5951.2011.01.01.01

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