Aflatoxins are secondary metabolites produced by molds that can be present in peanuts samples. This study aimed to evaluate whether the initial aflatoxin concentration in raw peanuts alter degradation kinetics. Approximately 20kg of raw shelled peanuts with skin naturally contaminated Aspergillus section Flavi were purchased. To stimulate aflatoxin production, water activity was raised from 0.5 to 0.9 and the peanut was incubated at 25°C. Portions were taken at different incubation times to obtain different initial concentrations and dried until reaching initial water activity (0.5). The peanut skin was removed and 100 g peanut portions were separated for each roasting time analysis. Samples were roasted in a vertical spouted bed roaster at 180°C for 5, 10, 15 and 20 minutes and aflatoxin analysis was carried out. Aflatoxin degradation profiles according to time of roasting, for each initial concentration (702, 439, 345, 175 and 35µg/kg) were plotted and first-order kinetics model were adjusted. Calculated D-value for each profile was plotted against initial aflatoxin concentration. The results showed that the higher the initial aflatoxin concentration, the greater the reduction percentage, since an initial concentration of 702µg/kg resulted in 74% reduction while 35µg/kg resulted in 54 % reduction, after 20 min roasting. Initial concentration (Ci) values and D180 value showed linear correlation, with R²=0,9527, (D180 = -0,0373 Ci + 60,492), which allows prediction of D values for roasting at 180°C and initial concentration values among the ones studied.