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Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite
Author(s) -
Natarajan K. R.,
Rhee K. C.,
Cater C. M.,
Mattil K. F.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02557949
Subject(s) - aflatoxin , sodium hypochlorite , chemistry , sodium , hypochlorite , food science , meal , chromatography , organic chemistry
Sodium hypochlorite has been tested for destruction of aflatoxins during the preparation of peanut protein isolates from raw peanuts and defatted peanut meal. The treatments were evaluated by determination of the aflatoxins in the products by thin layer chromatography. Effects of sodium hypochlorite concentration, reaction pH, temperature, and time were studied. Results show that both the sodium hypochlorite concentration and pH are important factors in reducing the concentration of aflatoxins in the protein isolates to nondetectable levels. The treatment with 0.4% sodium hypochlorite at pH 8 produced protein isolates with trace amounts of aflatoxins B 1 and B 2 from ground raw peanuts containing 725 ppb aflatoxin B 1 and 148 ppb aflatoxin B 2 , whereas untreated protein isolates contained 384 ppb aflatoxin B 1 and 76 ppb aflatoxin B 2 . At pH 9, 0.3% sodium hypochlorite reduced the aflatoxin B 1 content in the protein isolates from 300 ppb to below detectable quantities and the aflatoxin B 2 content from 52 ppb to 2 ppb. Similar results were obtained at pH 10 for 0.3% sodium hypochlorite concentration. In the case of defatted peanut meal which contained 136 ppb aflatoxin B 1 and 36 ppb aflatoxin B 2 , 0.25% sodium hypochlorite concentration at pH 8 (0.20% at pH 9; 0.15% at pH 10) reduced both the aflatoxin B 1 and B 2 contents to below detectable quantities in protein isolates as compared to aflatoxin levels of ca. 75 ppb B 1 and 17 ppb B 2 in the untreated protein isolates. Reaction temperature and time did not affect the destruction of aflatoxins significantly.