Decontamination of aflatoxin B1 in peanuts using various cooking methods

Area of Science:

• Food Science
• Mycotoxicology
• Public Health

Background:

• Peanuts are frequently contaminated with aflatoxins (AFs), posing a public health risk.
• Aflatoxin B1 (B1) is the most prevalent AF in peanuts, often exceeding maximum levels (MLs).

Purpose of the Study:

• To evaluate the effectiveness of common cooking methods in reducing B1 contamination in peanuts.
• To determine the optimal household cooking strategy for B1 decontamination.

Main Methods:

• Naturally contaminated peanut lots (4, 12, 40 µg/kg B1) were subjected to frying, pressure cooking, and roasting.
• Aflatoxin B1 concentrations were quantified using ultra-high performance liquid chromatography-fluorescence detection (UHPLC-FLD).
• Method validation demonstrated a limit of quantification of 0.25 µg/kg with 90-100% recovery.

Main Results:

• All tested cooking methods significantly reduced B1 levels in peanuts.
• Roasting with NaCl and citric acid showed the highest B1 reduction, followed by pressure cooking with the same additives, and then frying.
• The reduction efficacy followed the order: Roasting (NaCl + citric acid) > Pressure Cooking (NaCl + citric acid) > Frying.

Conclusions:

• Household cooking methods effectively reduce aflatoxin B1 in contaminated peanuts.
• Simple cooking procedures like roasting and pressure cooking, especially with NaCl and citric acid, can make peanuts safer for consumption without altering sensory qualities.