Destruction of Aflatoxins on Peanuts by Oven- and Microwave-Roasting 1.

Effects of oven and microwave roasting on aflatoxin-contaminated peanuts were studied. In artificially contaminated peanuts, oven-roasting for 30 min at 150°C or microwave-roasting for 8.5 min at 0.7 kW were equally effective in destroying 30 to 45% of AFB1. Analysis was performed by the Best Food method followed by thin-layer chromatography and densitospectrometry. In naturally contaminated peanuts, both oven- and microwave-roasting were equally effective in destroying 48 to 61% of AFB1 and 32 to 40% of aflatoxin G1 (AFG1).