Effect of roasting on degradation of Aflatoxins in contaminated pistachio nuts

Aflatoxin in Agricultural Commodities and Herbal Medicine

“…Similar results were found through extrusion cooking of peanut meal, from 23-66% to 87% reduction, in the presence of ammonium hydroxide (2-2.5%) (Bullerman & Bianchini, 2007). Yazdanpanah et al (2005) studied the effect of roasting on the reduction of AF content in pistachio nuts. Although all treatment protocols showed some degree of AF degradation (ranging from 17% to 63%), roasting spiked samples at 120 °C for 120 min and 150 °C for 30-120 min, caused substantial reduction of aflatoxin in samples.…”

“…Therefore, most of the processing steps during food production such as temperatures below 250 o C have little or no www.intechopen.com effect on their content, which may lead to contaminated finished cereal based products. However, there are some other processing steps such as alkaline cooking, nixtamalization (tortilla process), extrusion, roasting, flaking and modified processing methods that may reduce the aflatoxin content, but cannot eliminate the aflatoxin completely (Arzandeh & Jinap, 2011;Bullerman & Bianchini, 2007;Park, 2002;Perez-Flores, Moreno-Martinez, & Mendez-Albores, 2011;Yazdanpanah, Mohammadi, Abouhossain, & Cheraghali, 2005). Physical sorting is also another effective measure in the reduction of aflatoxins, as high as 40-80% (Bullerman & Bianchini, 2007).…”

“…Effect of roasting on the aflatoxin content of pistachios have been recently investigated (Yazdanpanah, Mohammadi, Abouhossain, & Cheraghali, 2005). At 200 °C, most of the aflatoxins were destroyed (Jun-Ho Hwang & Kwang-Geun Lee, 2006).…”

“…Degradation of aflatoxin was both time and temperature dependent. Roasting at 150 °C and 120 min condition, degraded more than 95% of aflatoxin B1 in pistachio (Yazdanpanah, Mohammadi, Abouhossain, & Cheraghali, 2005). The efficiency of ozone on the degradation of aflatoxins in pistachio kernels and ground pistachios was evaluated.…”

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

“…After soaking, the salt solution was drained using a strainer and the excess water was removed by a cloth filter. For roasting, three temperatures (90, 120 and 150°C), three times (20, 35 and 50 min) and three air velocities (0.5, 1.5 and 2.5 m/s) were applied (Yazdanpanah et al 2005). Roasting was performed in an electrical oven equipped with a controller to adjust the air velocities of roasting (CIFS120, Fan Azma Gostar, Tehran, Iran).…”