Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling

Summary Response surface methodology was applied to optimise the aflatoxin reduction in both naturally and artificially contaminated samples using dry oven. The effect of initial aflatoxin concentration (0–400 ng g−1), heating time (30–120 min) and temperature (90–150 °C) was evaluated. The maximum reduction of AFB1 (78.4%) and AFB2 (57.3%) of artificially contaminated samples with initial aflatoxin concentration of 237 and 68 ng g−1, and those of AFG1 (73.9%) and AFG2 (75.2%) with initial aflatoxin concentration of 215 and 75 ng g−1 was obtained at 150 °C. The maximum reduction of AFB1 (80.2%) and AFB2 (69.7%) of naturally contaminated samples with initial aflatoxin concentration of 174 and 25 ng g−1 was obtained at 150 °C and 130 °C, respectively.