MUTAGENICITY OF CHEMICALLY-TREATED, AFLATOXIN-CONTAMINATED PEANUT MEAL.
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Peanut butter
Food contaminant
Arachis hypogaea
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Commercial detoxification of aflatoxin- contaminated peanut meal , Commercial detoxification of aflatoxin- contaminated peanut meal , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی
Detoxification
Food contaminant
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Abstract An assay method for aflatoxin B1 in seed meals with a sensitivity limit of <0.02 ppb is described. The sample is extracted with aqueous methanol in a Waring Blendor. The extract is purified by lead acetate precipitation, followed by partition chromatography on Celite, and assayed by comparison of fluorescence intensity with aflatoxin B1 standards on silica gel G-HR thin layer chromatograms. This method successfully eliminates potential interference from a “new blue spot” found in cottonseed meal extracts.
Cottonseed meal
Cottonseed
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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.
Arachis hypogaea
Peanut butter
Jaggery
Detoxification
Arachis
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Detoxification
Ames test
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Mycotoxins: Studies of the Rapid Procedure for Aflatoxins in Peanuts, Peanut Meal, and Peanut Butter
Abstract The new rapid procedure for anatoxins has been collaboratively tested in 15 laboratories on samples of peanuts, peanut butter, and peanut meal distributed on three different occasions. For a semiquantitative method the results were in quite good agreement. It is recommended that the method be further studied.
Peanut butter
Arachis
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Aflatoxin contamination of peanuts has posed a threat to the peanut industry in utilizing peanuts as a source of a low-cost protein ingredient for food and feed. Although the best approach to containing the aflatoxin problem in peanuts is prevention, it appears that chemical inactivation of aflatoxin in contaminated raw material provides the best means to salvaging the contaminated material. Several chemical reagents have been investigated for their efficacy in destroying aflatoxins present in raw peanuts and defatted peanut meal. Using certain oxidizing agents such as NaOCl, H2O2, and benzoyl peroxide; bases such as ammonia, methylamine, and calcium hydroxide; and aldehydes such as formaldehyde, contaminated raw peanuts or defatted peanut meal have been demonstrated to yield peanut meals, protein isolates, and concentrates having trace amounts or nondetectable levels of aflatoxins. Processing conditions for inactivating aflatoxins using these chemicals were investigated. The chemical treatments had little effect on the physiochemical properties of the detoxified protein product. The advantages and disadvantages of using these chemicals for inactivation of aflatoxins are discussed.
Ingredient
Oxidizing agent
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