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Relationship between Aspergillus flavus growth fat acidity, and aflatoxin content in peanuts
Author(s) -
Pattee H. E.,
Sessoms Sandra L.
Publication year - 1967
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/bf02908376
Subject(s) - aflatoxin , aspergillus flavus , food science , chemistry , metabolite , inoculation , aspergillus , biology , botany , horticulture , biochemistry
The influence of fungal growth, under standardized conditions, on fat acidity in large‐seeded Virginia‐type peanuts inoculated with Aspergillus flavus and relationships between fat acidity and aflatoxin, a toxic metabolite produced by A. flavus were studied. Fat acidity increased quadratically and was highly correlated with visible fungal growth. A lag in aflatoxin production in relation to fat acidity increase was noted; fat acidity reached 60 mg KOH per 100 g kernels before aflatoxin became detectable. This relationship suggests that a rapid method of determining fat acidity might be used to sereen peanut samples for the possible presence of aflatoxin. A rapid method of determining fat acidity is cited and compared with the official A.O.A.C. method.