• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.309-312
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• 2006

Aflatoxin $B_1$ in 70 retail samples, including 40 food-grade peanut (28 domestic, 12 imported) and 30 peanut butter (12 domestic, 18 imported) samples, was analyzed by high-performance liquid chromatography (HPLC) with fluorescence detection (FD), and positive samples were confirmed using HPLC with mass spectrometry (MS). Recoveries of aflatoxin $B_1$ spiked at 2 ppb exceeded 80% in both commodities. Detection limits for aflatoxin $B_1$ by HPLC-FD and MS analysis were 0.8 and 0.1 ppb, respectively. Four domestic and six imported peanut samples contained detectable levels of aflatoxin $B_1$ with means of 19 and 32 ppb, respectively. Aflatoxin $B_1$ was found in two domestic and three imported peanut butter samples with mean aflatoxin $B_1$ of 10 and 12 ppb, respectively. Peanut commodity showed more frequent aflatoxin $B_1$ contamination compared to its processed peanut butter product, and levels of aflatoxin $B_1$, especially in imported peanuts, were significantly (p<0.05) higher than those of other commodities. These results suggest peanut and peanut butter are not major contributors to dietary intake of aflatoxin $B_1$ in South Korea.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.171-176
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• 1986

ABSTRACT-In order to detect the aflatoxins in home-made Takju and peanut butter, the samples were collected in Chungbuk region and cleaned up Sep-pak silica cartridge. Aflatoxins were detected by thin layer chromatographic and high performance liquid chromatographic behavior. Determination was carried out by thin layer densitometer. The results were as follows; 1. Aflatoxin B, was detected in 78% of the home-made Takju, and the highest concentration was 1.2 ppb and average 0.36 ppb. 2. Aflatoxins were not detected in any peanut butter smaples. 3. Clean-up method by Sep-pak silica cartridge was more efficient and economical than column chromatography of AOAC method.method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.163-174
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• 2002

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.64-85
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• 1988

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.228-235
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• 2023

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.149-157
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• 1996

A procedure for the determination of Aflatoxins in food and grains which utilizes reversed phased liquid chromatographic (LC) analysis with postcolumn derivatization by an electrochemical cell and determination with a fluorescence detector has been evaluated. The LC mobile phase was water-acetonitrile-methanol (6+2+2) with 1mM KBr and 1 mM HNO3 which gave baseline separation for the four Aflatoxins (AfB1, AfB2, AfG1, AfG2). The electrochemical cell set at 7V, generated bromine and derivatized aflatoxins B1 and G1, The derivatives were detected by the fluorescence detector. The aflatoxins in naturally contaminated corn samples were isolated by three different cleanup procedures: the AOAC method I column(CB method), a rapid filtrate column (Romer's column), and an immunoaffinity column. The final extract were quantitated with fluordensitometric TLC and the LC postcolumn derivatization techniques. The results were quite similar, however the LC technique showed less interferences and could be automated. Samples of corn, raw peanuts, peanut butter and dried dates were also analyzed successfully with this procedure.

• Journal of Food Hygiene and Safety
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• v.8 no.4
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• pp.251-254
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• 1993

Extraction and Clean-up procedures coupled with quantitation by high performance liquid chromatography(HPLC) was evaluated for the detection of 4 aflatoxins, B1, B2, G1 and G2, in peanut butter. The Sep-pak clean-up method showed poorer separation and repeatability than did the modified DeVries' and an immunoaffinity column clean-up methods. No significant difference of detected aflatoxins between the affinity column clean-up and modified DeVries' method. The coefficients of variation for the 4 aflatoxins were ranging from 6.3∼32.3 by the modified DeVries' method and 5.3∼9.8 by the affinity column clean-up.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.488-493
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• 2007

A survey for total aflatoxins (aflatoxins $B_1$, $B_2$, $G_1$, and $G_2$) was conducted on 245 cereals and processed cereal products, and 148 nuts and processed nut products in Korea, for a total of 393 commercialized ed samples. The total aflatoxins were quantified by the immunoaffinity column clean-up method with high performance liquid chromatography (HPLC) - fluorescence detection (FLD), and were confirmed by liquid chromatography tandem mass spectrometry (LC-MS/MS). Total aflatoxins(AFs) were detected in 37 samples (9.4% incidence), including 2 millet samples, 1 mixed cereal (sunsik), 1 powdered malt sample, 2 processed cereal products, 6 peanut samples, 22 peanut butter samples, and 1 sample each of almonds, adlay tea, and a processed nut product. The contamination levels were $0.04-2.65{\mu}g/kg$ for aflatoxin $B_1$, and $0.04-5.51{\mu}g/kg$ for total aflatoxins. Finally, LC-MS/MS analysis of the contaminated samples was conducted to confirm the detected aflatoxins, and all 37 samples showing aflatoxins by HPLC-FLD were confirmed by LC-MS/MS.

• Toxicological Research
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• v.31 no.3
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• pp.299-305
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• 2015

An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, ${\beta}$-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.25-28
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• 2007

A survey of total aflatoxin levels was conducted on 565 food samples (cereals, nuts, etc) collected in commercial markets. The determination of aflatoxins ($B_{1}$, $B_{2}$, $G_{1}$ and $G_{2}$) was performed using HPLC with fluorescence detector. The Limit of Detections (LODs) of the B group and G group were 0.05 ng/g and 0.07 ng/g, respectively. In addition, recoveries of rice, peanut butter, and red pepper flour were satisfactory. Total aflatoxin was detected 27 samples(4.8%) out of 565 samples. Incidence ratios in cereals, nuts, processed products, and other foods were 0.2, 0.4, 3.0 and 1.2%, respectively, but aflatoxin was not detected in pulse and dried fruits. The daily intake of total aflatoxin using food intakes was 0.04 ng/kg bw/day.