Effect of specific treatments on reducing aflatoxins B1 and B2 of contminated peanuts

ABSTRACT

Sixty samples of roasted peanuts were purchased from random supermarkets of Great Cairo Governorates were analyzed for the presence of aflatoxins B1 [AFB1] and B2 [AFB2]. The results proved that 86.7% of the analyzed samples were positive for AFB1 and 55% were positive for AFB2. 48.1% of the positive samples exceeded the maximum permissible level of FAO [20 microg/kg]. Naturally contaminated peanuts were roasted after treatment by safe doses of different chemicals in order to get rid of its aflatoxins content. Roasting decreased AFB1 by 82.81% and AFB2 by 89.51%. Treatments of the contaminated peanut by different solutions decreased it's content of AFB1. The treatment of peanuts by sodium chloride solution of 0.1% concentration decreased the level of AFB1 by [92.25%]. Moreover, H2O2 solution of concentration of 0.1% reduced the aflatoxins B1 by 92.4%, sodium bicarbonate solution of 0.1% resulted in 98.5% reduction of AFB1, sodium bicarbonate 0.1% with H2O2 0.1% [98.9%], calcium hydroxide 0.1% [99.4%], ammonium bicarbonate 0.1% [99.79%]. The previous calculated reduction percentages were calculated after roasting the same treated samples. AFB2 concentration was decreased by the same previous treatments as 95.41%, 96.98%, 99.15%, 99.61%, 99.57%, 99.86%, respectively. AFB1 and AFB2 residues were not detected in the roasted peanut after treatment with each of calcium hydroxide [0.1%] with H2O2 0.1%, ammonium bicarbonate 0.1% with H2O2 0.1%. All the applied treatments reduced aflatoxins content in the naturally contaminated peanut below the maximum acceptable limit of 20 microg/kg