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

This study aimed to investigate the influence of gaseous or aqueous chlorine dioxide (ClO2, 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 AFB1/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. AFB1 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 ClO2 treatment at lower fumigant dose, a post-heating treatment caused an increase of AFB1 level. The findings suggest that ClO2 fumigation is a potential detoxification method for oilseed storage or oil processing industry.