4. Conclusions
This study Narlaprevir degrading AFB1 in contaminated peanut meal by extrusion cooking. RSM was used to obtain the optimal extrusion conditions. Under the optimal conditions (barrel temperature of 150 °C, material moisture of 40 g/100 g, feed rate of 17 g/min, and screw speed of 152 rpm), the degradation rate of AFB1 reached 77.6 ± 2.2%. The barrel temperature and material moisture have significant influences (P < 0.01) on the degradation rate of AFB1, while the feed rate or screw speed has no significant influence.
AcknowledgmentsThis research was financially supported by the Special Funds for Agro-Scientific Research in the Public Interest of the People\'s Republic of China (Grant No. 201203037).
Carotenoids; Prunus persica (L.); Oxygen; Polyphenols; Nitrogen
prs.rt(\"abs_end\");
1. Introduction
Peaches are rich in polyphenols like chlorogenic acid, neochlorogenic acid, flavan-3-ols (catechin and epicatechin) and flavonols (quercetin 3-rutinoside) (Tomás-Barberán et al., 2001). It has been proven that flavonols have protective effect against cardiovascular disease (Hertog et?al., 1993 and Hertog et?al., 1995) and reduction of digestive tract cancer risk (Bushman, 1998).
This study Narlaprevir degrading AFB1 in contaminated peanut meal by extrusion cooking. RSM was used to obtain the optimal extrusion conditions. Under the optimal conditions (barrel temperature of 150 °C, material moisture of 40 g/100 g, feed rate of 17 g/min, and screw speed of 152 rpm), the degradation rate of AFB1 reached 77.6 ± 2.2%. The barrel temperature and material moisture have significant influences (P < 0.01) on the degradation rate of AFB1, while the feed rate or screw speed has no significant influence.
AcknowledgmentsThis research was financially supported by the Special Funds for Agro-Scientific Research in the Public Interest of the People\'s Republic of China (Grant No. 201203037).
Carotenoids; Prunus persica (L.); Oxygen; Polyphenols; Nitrogen
prs.rt(\"abs_end\");
1. Introduction
Peaches are rich in polyphenols like chlorogenic acid, neochlorogenic acid, flavan-3-ols (catechin and epicatechin) and flavonols (quercetin 3-rutinoside) (Tomás-Barberán et al., 2001). It has been proven that flavonols have protective effect against cardiovascular disease (Hertog et?al., 1993 and Hertog et?al., 1995) and reduction of digestive tract cancer risk (Bushman, 1998).