Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts

Area of Science:

• Food Science
• Mycology
• Food Safety

Background:

• Aflatoxins, toxic secondary metabolites from *Aspergillus* Section *Flavi*, contaminate nuts, posing risks to human and animal health.
• Nuts frequently exceed legal aflatoxin limits, necessitating effective detoxification methods.
• Food processing, particularly high-temperature roasting, can reduce mycotoxin levels.

Purpose of the Study:

• To compare the efficacy of static hot air roasting and infrared rays roasting for detoxifying aflatoxins in hazelnuts.
• To evaluate the impact of these roasting methods on aflatoxin reduction and hazelnut quality.

Main Methods:

• Hazelnuts from Italy and Turkey were subjected to two roasting methods: static hot air and infrared rays at 140°C for 40 minutes.
• Aflatoxin content was analyzed in roasted nuts and detached perisperm.
• Lipid profile and fatty acid methyl ester composition were analyzed to assess nutritional quality.

Main Results:

• Both roasting methods effectively reduced aflatoxins at 140°C for 40 minutes.
• Infrared rays roasting resulted in lower residual aflatoxins than static hot air roasting.
• Residual aflatoxins were <5% in Italian hazelnuts and <15% in Turkish hazelnuts after infrared treatment.
• Detached perisperm retained 80-100% of residual aflatoxins.
• Roasting did not negatively affect the lipid profile or nutritional quality of hazelnuts.

Conclusions:

• Infrared rays roasting is a highly effective method for reducing aflatoxin contamination in hazelnuts.
• Roasting is a viable food processing technique for mitigating aflatoxin risks in nuts.
• Hazelnut nutritional quality is preserved during aflatoxin detoxification by roasting.