Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts

文献类型： 外文期刊

第一作者： Chen, Ran

作者： Chen, Ran;Ma, Fei;Li, Pei-Wu;Zhang, Wen;Ding, Xiao-Xia;Zhang, Qi;Li, Min;Wang, Yan-Ru;Xu, Bao-Cheng;Chen, Ran;Li, Pei-Wu;Zhang, Wen;Li, Min;Wang, Yan-Ru;Xu, Bao-Cheng;Ma, Fei;Li, Pei-Wu;Zhang, Qi;Chen, Ran;Ma, Fei;Li, Pei-Wu;Ding, Xiao-Xia;Zhang, Qi;Li, Min;Wang, Yan-Ru;Xu, Bao-Cheng;Li, Pei-Wu;Zhang, Wen;Ding, Xiao-Xia

作者机构：

关键词： Aflatoxin;Detoxification;Ozonation;Peanut;Nutritional quality

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Aflatoxins are a group of secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus with carcinogenicity, teratogenicity, and mutagenicity. Aflatoxins may be found in a wide range of agri-products, especially in grains, oilseeds, corns, and peanuts. In this study, the conditions for detoxifying peanuts by ozonation were optimised. Aflatoxins in peanuts at moisture content of 5% (w/w) were sensitive to ozone and easily degraded when reacted with 6.0 mg/1 of ozone for 30 min at room temperature. The detoxification rates of the total aflatoxins and aflatoxin B_1 (AFB_1) were 65.8% and 65.9%, respectively. The quality of peanut samples was also evaluated in this research. No significant differences (P＞0.05) were found in the polyphenols, resveratrol, acid value (AV), and peroxide value (PV) between treated and untreated samples. The results suggested that ozonation was a promising method for aflatoxin detoxification in peanuts.

分类号： TS2`TS201.2

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