Aflatoxin in Indian Peanut Oil

Dwarakanath, C.T. and Sreenivasamurthy, V. and Parpiya, H.A.B. (1969) Aflatoxin in Indian Peanut Oil. Journal of Food Science and Technology, 6. pp. 107-109.

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Unrefined peanut oils showed 0.02 - 0.26 ppm. of aflatoxin B1 and B2 but no G1 or G2. Aflatoxins are absent in refined as well as hydrogenated peanut oils. Heating peanut oil to 150° C for 10 minutes brought about 50 per cent destructions in aflatoxins. The food materials on being fried in unrefined peanut oil containing aflatoxin absorbed aflatoxins; the quantity increasing with the amount of oil absorbed by the food material. Addition of casein or arecanut powder to the peanut oil and heating brought about considerable reduction in aflatoxins, but the added material imparted objectionable colour and flavour to the peanut oil.

Item Type: Article
Uncontrolled Keywords: Aflatoxin, Hydrogenated peanut oils, Arecanut powder
Author Affiliation: Central Food Technological Research Institute, Mysore
Subjects: Plant Protection
Divisions: Groundnut
Depositing User: Mr B Krishnamurthy
Date Deposited: 10 Feb 2017 08:37
Last Modified: 10 Feb 2017 08:37

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