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.

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

Aflatoxin, Peanut, HPLC, Roasting