Decontamination of aflatoxin B1 in peanuts using various cooking methods
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ORIGINAL ARTICLE
Decontamination of aflatoxin B1 in peanuts using various cooking methods Manisha Dhanshetty1 • Christopher T. Elliott2 • Kaushik Banerjee1
Revised: 21 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Peanut and its processed products are recurrently contaminated with aflatoxins (AFs) which are of potential public health concern. Among the different types of AFs, Aflatoxin B1 (B1) is the most frequently detected in peanuts over the maximum level (ML), and thus has warranted considerable research interest in the domain of food safety. In this study, we investigated the decontamination of B1 in three naturally-incurred lots (4, 12, and 40 lg/kg) of peanuts by a range of cooking treatments, including frying, pressure cooking, and roasting. B1 concentrations were determined by ultra-high performance liquid chromatography- fluorescence detection. The method provided a limit of quantification of 0.25 lg/kg for B1, which was much lower than any of its national and international MLs. The recoveries of B1 in fresh and cooked peanuts (positivecontrol) were in the range of 90–100%. Overall, all the cooking methods demonstrated a significant reduction in B1 loads. The degree to which the processing methods reduced the B1 content followed the pattern: roasting with a combination of NaCl and citric acid [ pressure-cooking with a combination of NaCl and citric acid [ frying. As the cooking procedures did not involve any complicated steps or sophisticated equipment, these could be readily adopted for decontamination or reduction in the level of
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04761-3) contains supplementary material, which is available to authorized users. & Kaushik Banerjee [email protected] 1
National Reference Laboratory, ICAR-National Research Centre for Grapes, Pune 412 307, India
2
Institute for Global Food Security, School of Biological Sciences, Queen’s University , Belfast, UK
B1 for a safer consumption of peanuts at the household level without affecting the organoleptic properties. Keywords Aflatoxin B1 P eanut Decontamination by cooking Ultra-high performance liquid chromatography Fluorescence detection
Introduction Aflatoxins (AFs) are known to contaminate many agricultural products, food, animal feed, and the environment as a whole. Broadly classified as B1, B2, G1, and G2, AFs are highly hepatotoxic, hepatocarcinogenic, mutagenic, and teratogenic (Abdel-Wahhab et al. 2007). As reported by the International Agency for Research on Cancer, B1 is a type1 carcinogen (IARC Monographs 2002). While many foods and feedstuffs are susceptible to AF contamination; peanuts, and maize are the most common substrates of B1 (Liskar et al. 1993). The monitoring of AFs in raw and processed peanuts in India (https://www.apeda.gov.in/ape dawebsite/GroundNut/GroundNut.htm, unpublished monitoring data), as well as the European Union (https:// webgate.ec.europa.eu/rasff-window
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