Distribution of aflatoxins in various fractions separated from raw peanuts and defatted peanut meal

Abstract

The present investigation is the first definitive study of the distribution of aflatoxins in a wet-milling process of raw peanuts. The results show that the majority of the aflatoxins originally present in the peanuts remained in the solid fractions, particularly the protein fraction, during wet-milling. In the protein concentrate preparation, the concentrates carried 81-89% of the total toxin; crude oil, 5-8%; and whey fraction, 3-14%. In the case of protein isolate preparation, 51-56% of the total toxin remained with the isolates, 22-26% with the residue, 11-17% with the whey, and 7-8% with the crude oil. Distribution of aflatoxins in the preparation of protein isolates from defatted peanut meal showed that 55-65% of the total toxin originally present in the meal remained with the protein isolates, 20-28% with the residue, and 10-20% with the whey fraction. Changes in extraction pHs for the preparation of protein isolates either from raw peanuts or defatted meal did not alter the distribution pattern mentioned above. A new approach based upon charge-transfer (electron acceptor-donor) complex formation is suggested to shift this aflatoxin distribution from protein products to disposable whey or residue fraction during the processing of raw peanuts and defatted meal for protein products.

[14C]Aflatoxin B1 as an indicator of toxin destruction during ammoniation of contaminated peanut meal

“…Distribution of the 45-50% radioactivity remaining after initial air-drying indicates that most of the activity is associated with materials in meal residue rather than with protein. Whereas Natarajan et al (1975) report that 80% of the aflatoxins of a naturally contaminated peanut sample are fractionated along with the protein during wet milling, our results with meal spiked with Eh indicate that during ammoniation, the aflatoxin, if associated with the protein, breaks down into fragments that disassociate from the protein and are detected in the residue. Only 4.2-5.5% of the original radioactivity was associated with the protein portion, and just 0.3% was detected in the dialysate.…”

Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts

“…Many physical, chemical, and biological methods have been used to degrade AFs. Physical methods, such as heating (Arzandeh & Jinap, ), radiation (Jalili, Jinap, & Noranizan, ), and addition of absorbents, are time‐consuming (Natarajan, Rhee, Cater, & Mattil, ). Chemical methods, such as ammoniation (Allameh et al, ), formaldehyde and calcium hydroxide treatment (Codifer, Mann, & Dollear, ), and so on, can result in nutritional losses.…”

Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios

“…6 Products subjected to some other physical methods, such as heat 7 and irradiation, 8 are usually not preferred by consumers owing to the safety concerns. Several physical and chemical methods have been tested for detoxifying aflatoxins.…”