Aflatoxin Contents and Bromatological Quality in Two Varieties of Peanut (Arachis hypogaea L.) in Different States and Storage Systems in Ecuador

Aflatoxins produced by fungi such as Aspergillus flavus and Aspergillus parasiticus, are carcinogenic substances that can contaminate food, posing significant health risks and economic losses.This study aimed to evaluate aflatoxin content and bromatological quality in two peanut varieties , considering different sample conditions (fresh, dry, and in pod) and storage systems (bulk and vacuum) using a multifactorial ABC design.The results demonstrate that vacuum storage effectively suppresses aflatoxin formation.The INIAP-382 Caramelo variety exhibited lower aflatoxin concentrations, ranging from 1.77ppb in fresh samples to 2.22ppb in dry samples.In contrast, the INIAP-381 Rosita variety had aflatoxin concentrations of 2.30ppb and 2.16ppb under the same conditions.Bromatological analysis revealed moisture content ranging from 1.95 to 11.15%, pH between 6.02 and 6.68, an average acidity of 0.02%, ash content from 2.11 to 3.01%, and essential nutrients including protein (7.50-9.75%),fat (21.50-43.00%),and fiber (21.50-32.49%).These findings demonstrated that the combination of peanut variety, sample condition, and storage system significantly influences aflatoxin concentration and overall peanut quality.