Persistent Link:
http://hdl.handle.net/10150/187421
Title:
Reduction of aflatoxins in African peanut and peanut products.
Author:
Mahdi, Salah Aldin.
Issue Date:
1995
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Naturally-contaminated roasted peanuts containing approximately 1500 ppb total aflatoxins were ground and cooked with water to simulate the preparation of a typical African sauce. The peanut sauce was prepared by mixing 200 g. ground peanuts with 700 ml of water, then bringing the mixture to a boil. Five minutes after the peanut sauce began to boil under slow heat, hydrogen peroxide at 0 %, 1 % or 5 % was added in combination with other food additives and the mixture was cooked for 30 minutes. Additives used were: 2 % sodium bicarbonate (NaHCO₃); 2 % ammonium bicarbonate (NH₄CO₃); 2 % sodium hydroxide (NaOH); ammonium persulfate [(NH₄)₂S₂O₈] and 2 % ammonium hydroxide. For analysis two methods of aflatoxin extraction were used. The AOAC-approved CB method produced a stable emulsion with sauces treated with sodium and ammonium hydroxide, so that extraction was not possible. The second, more successful method used methanol extraction. Both TLC and HPLC were used for aflatoxin analysis. Cooking alone reduced aflatoxins B₁, B₂ and G₂ to half or more of the original values, but no significant reduction was observed for aflatoxin G₁. Although cooking with food additives further reduced aflatoxin, none of the chemicals alone or in combiI.ation with hydrogen peroxide were successful in eliminating aflatoxins from the peanut sauce. However, the peanut sauce treated with sodium bicarbonate and 1 % hydrogen peroxide had the aflatoxins reduced to nearly the 20 ppb FDA action level.
Type:
text; Dissertation-Reproduction (electronic)
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Nutritional Sciences; Graduate College
Degree Grantor:
University of Arizona
Committee Chair:
Price, Ralph L.

Full metadata record

DC FieldValue Language
dc.language.isoenen_US
dc.titleReduction of aflatoxins in African peanut and peanut products.en_US
dc.creatorMahdi, Salah Aldin.en_US
dc.contributor.authorMahdi, Salah Aldin.en_US
dc.date.issued1995en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractNaturally-contaminated roasted peanuts containing approximately 1500 ppb total aflatoxins were ground and cooked with water to simulate the preparation of a typical African sauce. The peanut sauce was prepared by mixing 200 g. ground peanuts with 700 ml of water, then bringing the mixture to a boil. Five minutes after the peanut sauce began to boil under slow heat, hydrogen peroxide at 0 %, 1 % or 5 % was added in combination with other food additives and the mixture was cooked for 30 minutes. Additives used were: 2 % sodium bicarbonate (NaHCO₃); 2 % ammonium bicarbonate (NH₄CO₃); 2 % sodium hydroxide (NaOH); ammonium persulfate [(NH₄)₂S₂O₈] and 2 % ammonium hydroxide. For analysis two methods of aflatoxin extraction were used. The AOAC-approved CB method produced a stable emulsion with sauces treated with sodium and ammonium hydroxide, so that extraction was not possible. The second, more successful method used methanol extraction. Both TLC and HPLC were used for aflatoxin analysis. Cooking alone reduced aflatoxins B₁, B₂ and G₂ to half or more of the original values, but no significant reduction was observed for aflatoxin G₁. Although cooking with food additives further reduced aflatoxin, none of the chemicals alone or in combiI.ation with hydrogen peroxide were successful in eliminating aflatoxins from the peanut sauce. However, the peanut sauce treated with sodium bicarbonate and 1 % hydrogen peroxide had the aflatoxins reduced to nearly the 20 ppb FDA action level.en_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
thesis.degree.namePh.D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.disciplineNutritional Sciencesen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.chairPrice, Ralph L.en_US
dc.contributor.committeememberWeber, Charles M.en_US
dc.contributor.committeememberFernandez, Maria Luzen_US
dc.contributor.committeememberTinsley, Ann M.en_US
dc.contributor.committeememberGerba, Charles P.en_US
dc.identifier.proquest9623314en_US
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