数字农科院2.0

Degradation and detoxification of aflatoxin B1 in peanuts by novel radio frequency roasting: Improving efficiency, safety evaluation and potential mechanism

文献类型： 外文期刊

作者： Peng, Zekang;Zhang, Yue;Xu, Chao;Zhang, An'an;Guo, Jiale;Ai, Ziping;Liu, Yanhong

作者机构：

关键词： Aflatoxin B1;Radio frequency roasting;Detoxification;Peanut;Toxicity;Degradation product

期刊名称： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ISSN： 1466-8564

年卷期： 2025 年 107 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Aflatoxin B1 (AFB1) contamination in peanuts poses serious food safety risks. Radio frequency (RF) heating applied as a novel alternative roasting method has been proven to effectively degrade AFB1, while the pivotal characteristics of the degradation products remain unclear. This study investigated the strategies of RF roasting for improving the degradation efficiency of AFB1 in peanuts, and the toxicity, structure, as well as formation mechanism of AFB1 degradation products. The results showed that the AFB1 degradation was significantly raised with the increases in target temperature and holding time, and the highest degradation rates of 89.86 % and 85.84 % were realized at 170 degrees C without holding and 150 degrees C for 22.5 min, respectively. Although the initial AFB1 concentration had a negative impact on the degradation of AFB1, the degradation rate of 64.17 % achieved at the highest concentration of 500 mu g/kg was only 12.51 % lower than that at 100 mu g/kg. The Ames test and the brine shrimp lethality bioassay revealed that AFB1 lost the original genotoxicity and acute biotoxicity in peanuts after RF roasting treatment. The degradation product of AFB1 by RF roasting was identified as C16H14O5 by ultraperformance liquid chromatography-Q Exactive tandem mass spectrometry (UPLC-QE-MS/MS), and the degradation mechanism proposed was that RF roasting compelled the hydrolysis of the toxicological activity site lactone ring and further irreversible decarboxylation in AFB1. Overall, this study provided new insights into the detoxification effect and degradation mechanism of AFB1 by RF roasting in food and agro-products.

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