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مقالات فارسیISIکنفرانسهاژورنالها

Process Reduction and HPLC Determination of Aflatoxins inIranian Peanuts

Publish place: سومین کنفرانس بین المللی دستاوردهای نوین پژوهشی در شیمی و مهندسی شیمی
Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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لینک ثابت به این Paper:
https://civilica.com/doc/531075

شناسه ملی سند علمی:

CHECONF03_449

تاریخ نمایه سازی: 14 آذر 1395

Abstract:

In this paper, the effect of preparing process (including transportation, storage, initial sorting, roasting, drying and final sorting) in reduction of aflatoxin in Iranian peanuts was investigated. 20 peanut samples were mixed and extracted with a mixture of toluene/acetonitrile (95/5 wt %). The amounts of aflatoxins of real samples were measured by HPLC. Comparison of the rate of toxin lessening showedthat the most determining factor was initial sorting (68.1%). According to results a positive correlations be between roasting temperature and reduction of aflatoxins in peanuts. Peanuts roasted for 40 min at 170 and 320˚C resulted 1.53% and 15.87% reduction of AFB1, respectively

Keywords:

Aflatoxin , Peanut , HPLC , Roasting

Authors

Afarin Zarei

Department of chemical engineering, Tehran North Branch, Islamic Azad University, No.16, SouthMakran Street, Heravi Square, P.O.Code: 1651153311, Tehran, Iran.

Ahmad Ghozatloo

Faculty member of Research Institute of Petroleum Industry (RIPI), West Blvd. Azadi Sport Complex,P.O. Box: 14665-137, Tehran, Iran.

Fariba Hamidi Afra

Chancellor in Food and Drug Affaires of Shahid Beheshti University of Medical Sciences, No 47.Abshar Alley, Valiasr Street, Post Code: 1434743397, Tehran, Iran.

Siamak Azimi Maleki

Department of Chemical Engineering, College of Chemical Engineering, Mahshahr Branch,Islamic Azad University, Mahshahr, Iran.

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