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. 2021 Nov 11;59(7):2741–2750. doi: 10.1007/s13197-021-05296-x

Table 2.

The effect of extraction method, company and sampling period on AFB1 and AFB2 in peanut oils

Parameter AFB1 (mean ± SDa, μg kg−1) AFB2 (mean ± SD, μg kg−1)
Company A1 65.0d ± 46.23 12.44c ± 7.71
A2 76.77c ± 56.12 10.53e ± 5.53
A3 16.21 g ± 15.98 2.42 g ± 1.32
A4 102.91a ± 71.35 26.67a ± 12.22
A5 86.23b ± 65.58 14.22b ± 8.79
A6 102.63a ± 54.73 24.58a ± 10.83
A7 100.75a ± 50.60 24.28a ± 10.02
A8 50.91e ± 15.29 11.70d ± 3.24
A9 29.13f ± 16.27 6.41f ± 2.59
Significance level ** **
Applied method Peanut 137.93a ± 66.75 22.47a ± 12.61
Solvent extraction 39.34d ± 22.59 7.38d ± 4.73
Cold pressing of roasted peanuts 48.11c ± 27.94 13.87c ± 9.38
Cold Pressing 54.90b ± 28.84 15.44b ± 8.55
Significance level ** **
Period 1 73.54a ± 60.66 13.79ab ± 9.02
2 63.12b ± 49.55 14.58a ± 11.58
3 72.11a ± 57.84 15.76a ± 11.10
4 71.50a ± 56.55 15.01a ± 10.01
significance level ** **

aArithmetic mean ± standard deviation

The difference between the values indicated by different letters in the same column is statistically significant (p < 0.05), **: p < 0.01