Chlorine dioxide fumigation: An effective technology with industrial application potential for lowering aflatoxin content in peanuts and peanut products

Abstract

This study aimed to investigate the influence of gaseous or aqueous chlorine dioxide (ClO 2 , 0.025%–90% relative to dry matter) on the detoxification and physicochemical properties of aflatoxin (AF)-contaminated peanuts and their derivative products (≈13–204 μg AFB 1 /kg sample). Chlorine dioxide fumigation lowered AF levels in peanuts by >72% even to an undetectable level. The detoxification effects remained relatively stable in subsequent storage. AFB 1 or total AFs in oil and meal obtained after pressing was effectively decreased by fumigating whole peanut kernels. Moreover, the iodine value, acid value, and fatty acid composition of the crude oil from fumigated peanuts did not change significantly except that a higher level of hydroperoxides was observed. In addition, fumigation induced increased moisture content in peanuts and oil yield, and after aqueous ClO 2 treatment at lower fumigant dose, a post-heating treatment caused an increase of AFB 1 level. The findings suggest that ClO 2 fumigation is a potential detoxification method for oilseed storage or oil processing industry. • Chlorine dioxide fumigation effectively lowered aflatoxin (AF) levels in peanuts. • Crude oil and meal made from fumigated peanut (FP) showed notably lowered total AFs. • Most chemical quality parameters of crude oil from FP did not change except for PV. • Fumigation induced increased moisture content in peanuts and cold-pressed oil yield. • Grinding or post-heating treatment could impair the detoxification effect of ClO 2 .