Relationship betweenAspergillus flavus growth fat acidity, and aflatoxin content in peanuts

  • H. E. Pattee
  • Sandra L. Sessoms


The influence of fungal growth, under standardized conditions, on fat acidity in large-seeded Virginia-type peanuts inoculated withAspergillus flavus and relationships between fat acidity and aflatoxin, a toxic metabolite produced byA. flavus were studied. Fat acidity increased quadratically and was highly correlated with visible fungal growth. A lag in aflatoxin production in relation to fat acidity increase was noted; fat acidity reached 60 mg KOH per 100 g kernels before aflatoxin became detectable. This relationship suggests that a rapid method of determining fat acidity might be used to sereen peanut samples for the possible presence of aflatoxin. A rapid method of determining fat acidity is cited and compared with the official A.O.A.C. method.


Aflatoxin Fungal Growth Rapid Method Mold Growth Aflatoxin Production 
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Copyright information

© American Oil Chemists’ 1967

Authors and Affiliations

  • H. E. Pattee
    • 1
  • Sandra L. Sessoms
    • 1
  1. 1.North Carolina Agricultural Experiment StationRaleigh

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