Aflatoxin Content and Skin Removal of Spanish Peanuts as Affected by Treatments With Chemicals, Water Spray, Heated Air, and Liquid Nitrogen

Paulsen, Marvin R; BRUSEWlTZ, G. H.; Clary, B. L.; Odell, George V.; Pominski, J.

doi:10.1111/j.1365-2621.1976.tb00695.x

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Tannins were known for their metal-chelating properties and peanut skins were reported as an inexpensive source of these compounds that could be complexed and used to remove heavy metals from wastewater [10]. Removal of skins was also proposed as a method to reduce the aflatoxin content of peanuts [11]. This fungitoxicity led to research on the relationship of the content of these compounds with peanut maturity [12].…”

Section: Compound Identificationmentioning

confidence: 99%

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Dean

2020

Applied Sciences

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Peanut skins are a waste product of the peanut processing industry with little commercial value. They are also significant sources of the polyphenolic compounds that are noted for their bioactivity. The extraction procedures for these compounds range from simple single solvent extracts to sophisticated separation schemes to isolate and identify the large range of compounds present. To take advantage of the bioactivities attributed to the polyphenols present, a range of products both edible and nonedible containing peanut skin extracts have been developed. This review presents the range of studies to date that are dedicated to extracting these compounds from peanut skins and their various applications.

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Section: Compound Identificationmentioning

confidence: 99%

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Dean

2020

Applied Sciences

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“…Among the various blanching methods, pretreatment with H 2 O 2 solutions was found not only effective in easier removal of the skins. Also it is supposed to separate aflatoxin-contaminated kernels from sound kernels, based on the theory that H 2 O 2 would react with the enzyme catalase in the testa to form water and oxygen [5][6][7]. However, there are no reports comparing the effects of H 2 O 2 treatment on the oxidative stability of blanched or unblanched peanuts before and after roasting.…”

Section: Introductionmentioning

confidence: 99%

The effect of H2O2dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature

Evranuz¹

2000

Eur. J. Lipid Sci. Technol.

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The samples were dipped into 0.9%, 1.3% or 1.7% H2O2solution prior to salting and roasting and stored at 25°C to see the effects on fat oxidation in the production of commercial unblanched salted and roasted peanuts. It was found that the H2 O2 dip improved the oxidative stability of peanuts at all concentrations, a maximum stability was obtained with 1.7% H2O2dip pretreatment. The effects of temperature and moisture content were investigated by storing samples pretreated with 1% H2O2solution at different moisture levels, i.e. 1.8%, 2.7% and 3.2% and at two temperatures, 35°C and 45°C. Finally, the stability of the pretreated samples was compared to that of the commercial sample by storing in glass jars and in regular polypropylene (PP) packages at 25°C. Pretreated samples were more stable than the control and the airtight packages (glass jars) were found better than PP packages in which the moisture content of the samples increased continuously because of their permeable nature. By selecting suitable packages and moisture levels, H2O2dip proved to be effective in retarding the peroxide formation during storage of unblanched salted and roasted peanuts.

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Dehulling of palm kernel of oil palm (Elaeis guineensis) to obtain superior‐grade palm kernel flour and oil

Sreedhara

Arumughan

Narayanan

1992

J Americ Oil Chem Soc

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A novel method has been developed for the removal of the thin, dark‐brown skin, called testa, from the palm kernel of the oil palm (Elaeis guineensis) by chemical treatment. Studies carried out for this purpose included physical or mechanical means, dry or wet heat, solvents and other chemicals. Of the procedures tried, treatment with hydrochloric acid (HCl) resulted in complete removal of the testa, producing a pearl‐white palm kernel. All other treatments were found to be ineffective. Based on our laboratory studies, semi‐large‐scale trials were made with 4N HCl for continuous dehulling of palm kernel in an abrasive peeling machine for the preparation of superiorgrade kernel flour and oil.

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Aflatoxin Content and Skin Removal of Spanish Peanuts as Affected by Treatments With Chemicals, Water Spray, Heated Air, and Liquid Nitrogen

Cited by 3 publications

References 5 publications

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

The effect of H2O2dip pretreatment on the oxidative stability of unblanched salted roasted peanut: the effects of moisture content and temperature

Dehulling of palm kernel of oil palm (Elaeis guineensis) to obtain superior‐grade palm kernel flour and oil

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