Prevalence of aflatoxin contamination in pulses and spices in different regions of Punjab (original) (raw)
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Occurrence of Aflatoxins in Selected Processed Foods from Pakistan
International Journal of Molecular Sciences, 2012
A total of 125 (ready to eat) processed food samples (70 intended for infant and 55 for adult intake) belonging to 20 different food categories were analyzed for aflatoxins contamination using Reverse Phase High Performance Liquid Chromatography (RP-HPLC) with fluorescent detection. A solvent mixture of acetonitrile-water was used for the extraction followed by immunoaffinity clean-up to enhance sensitivity of the method. The limit of detection (LOD) (0.01-0.02 ng•g −1) and limit of quantification (LOQ) (0.02 ng•g −1) was established for aflatoxins based on signal to noise ratio of 3:1 and 10:1, respectively. Of the processed food samples tested, 38% were contaminated with four types of aflatoxins, i.e., AFB1 (0.02-1.24 μg•kg −1), AFB2 (0.02-0.37 μg•kg −1), AFG1 (0.25-2.7 μg•kg −1) and AFG2 (0.21-1.3 μg•kg −1). In addition, the results showed that 21% of the processed foods intended for infants contained AFB1 levels higher than the European Union permissible limits (0.1 μg•kg −1), while all of those intended for adult consumption had aflatoxin contamination levels within the permitted limits.
Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan
International Journal of Analytical Chemistry, 2016
The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpacked samples are more contaminated as compared to the packed samples except for white cumin seeds. Among packed and unpacked samples of spices, the maximum value of aflatoxins was detected in fennel, that is, 27.93 μg/kg and 67.04 μg/kg, respectively. The lowest concentration of aflatoxin was detected in cinnamon in packed form (0.79 μg/kg) and in the unpacked samples of white cumin seeds which is 1.75 μg/kg. Caraway seeds and coriander in its unpacked form showed positive results whereas black pepper (packed and unpacked) was found free from aflatoxins. This is the first report on the occurre...
Determination of Aflatoxins in Spices and Dried Fruits
Journal of Scientific Research
The purpose of current study was to estimate the incidence of total aflatoxins (B1+B2+G1+G2) in unpack spices and dried fruits. A total of 90 samples included red chillies, black pepper, figs and dried apricots were picked from shops/markets situated in Lahore-Pakistan and were analyzed by using thin layer chromatography (TLC). The results showed that aflatoxin B1 was detected in 24 (26%) samples. The results obtained were ranging between 23.99-97.42 μgkg-1 in spices, 47.68-75.78 μgkg-1 in black pepper, 6.72-14.43 μgkg-1 in figs while 13.2 μgkg-1 of aflatoxin B1 was present in apricot sample. 39.28%, 18.18%, 5.0% and 40% samples of red chilli, black pepper, dried apricots and figs were found contaminated with aflatoxins respectively. Among contaminated samples 32.14% , 13.63%, 5.0% and 15% samples of red chilli, black pepper, dried apricots and figs, respectively were found contaminated with aflatoxins beyond permissible limits. Furthermore, 17.77% i.e. n=16 of the positive samples contained Aflatoxin B1 level more than the permitted limit for entire aflatoxins as lay down by regulatory authority. From the study, it was concluded that a continuous and strict national monitoring plan is needed to improve quality and safety of spices and dried fruits supply in Pakistan.
International Journal of Environmental Research and Public Health, 2021
Aflatoxins (AFs) are secondary metabolites toxic to humans as well as animals. The environmental conditions, conventional agricultural practices, and illiteracy are the main factors which favor the production of AFs in food and feed. In the current study 744 samples of vegetable seeds and oils (soybean, sunflower, canola, olive, corn, and mustard) were collected and tested for the presence of aflatoxin B1 (AFB1) and total AFs. Liquid-liquid extraction was employed for the extraction of AFs from seeds and oil samples. Reverse phase high performance liquid chromatography equipped with fluorescence detection was used for the analysis. The results have shown that 92 (56.7%) samples of imported and 108 (57.0%) samples of local edible seeds were observed to be contaminated with AFs. All samples of edible seeds have AFB1 levels greater than the proposed limit set by the European Union (EU, 2 µg/kg) and 12 (7.40%) samples of imported seeds and 14 (7.40%) samples of local seeds were found in...
Determination of Aflatoxins in Different Varieties of Chillies Collected from Lahore, Pakistan
International journal of food science and agriculture, 2022
Aflatoxin is a potent carcinogenic, curious metabolite mainly produced by many fungal species such as A. flavus and A. parasiticus. AFs are very toxic food contaminants that can acutely damage human health. There are four main groups of aflatoxins which include B1, B2, G1, and G2. A survey of red chili for aflatoxin contamination was performed in different varieties of chilies including Capsicum annum, L. Piper nigrum, L. C. frutescence, and fresh green chilies. In the present study detection of aflatoxin contamination in red chilies was analyzed through TLC (Thin Layer Chromatographic) technique. A total of 20 various red chili samples were collected from different local regions of Lahore, Pakistan. The occurrence of aflatoxin B1 was detected in 9 samples of chilies. In the case of red powdered chilies, 2 samples were contaminated with aflatoxin B1 ranging between 11.88ppb-11.89ppb. These two contaminated samples are unfit for human health and beyond the permissible limits. In the case of red round chilies, 3 samples were contaminated with aflatoxin B1 and its concentration ranged between 4.68ppb-13.37ppb. These two contaminated samples are unfit for consumption and outside the satisfactory limits. One contaminated sample is fit and below the permissible limit. While in P. nigrum four samples were contaminated with aflatoxin B1 ranging between 2.21ppb-13.47ppb. In which two contaminated samples were unfit for human health and outside the satisfactory limits. The other two contaminated samples were fit for consumption and below the satisfactory limits. In fresh green chilies, all samples were found to be free from contamination. While other types of aflatoxins B2, G1, and G2 were absent in all the samples. The relative percentage of aflatoxin contamination in C. annum (red chilli) was 40%, C. frutescence (round red chilli) was 60%, P. nigrum (black pepper) was 80% and fresh green chili was found to be free from contamination. The supply of red chilies in Lahore is extremely dangerous to human health because when exceeded beyond permissible level, aflatoxin can cause cancer. The main reason for aflatoxin contamination in chilies samples is the lack of implementation of qualitative methods.
Determination of Aflatoxins in Sesame, Rice, Millet and Acha from Nigeria using HPLC
Chemical Science Transaction, 2014
A hundred and twenty (120) Nigerian food commodities including; rice (15), madidi (rice product) (15), millet (15), fura (millet dough) (15), sesame (30) and fonio (30) were collected, subjected to aflatoxin extraction and clean up procedures and analyzed quantitatively for aflatoxins using High performance liquid chromatography. Five of the rice samples contained aflatoxin B 1 within the range of 37.26-113.2 µg/kg, for madidi samples, 7 contained AFB 1 within the range of 0.20-112.5µg/kg, 3 contained AFB 2 within the range of 0.95-18.40 µg/kg while 6.88 µg/kg and 1.60 µg/kg of the green fluorescing aflatoxins 1 and 2 respectively was found in one sample each. Analysis of sesame samples showed that eight contained AFB 1 within the range of 14.71-140.9 µg/kg, while one sample contained 2.61 µg/kg of aflatoxin G 1. The millet, millet dough and fonio samples all tested negative for the presence of aflatoxins indicating some degree of resistance. All contaminated rice and sesame samples were at ranges above the EU and Nigerian legislated limits for AFB 1 and aflatoxins in food. This portrays associated health consequence to consumers and negative impact on trade of these commodities both locally and internationally.
Prevalence of Aflatoxin Contamination in Herbs and Spices in Different Regions of Iran
Background: Mycotoxins are natural toxins, produced by several fungal species and are associated with morbidity or even mortality in animals, plants, and humans. In this study, 120 samples of herbs and spices in both bulk and packaged forms were prepared in order to measure aflatoxin level in different regions of Iran Methods: The aflatoxin was extracted during Mar to May 2015, using 80% methanol and then purified via immunoaffinity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluorescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively. Results: The highest prevalence of aflatoxin contamination in food products was attributed to aflatoxin B1 (30.8%). In addition, the highest prevalence of aflatoxin contamination was reported in red pepper (100%). Examination of effective factors indicated the substantial impact of moisture on aflatoxin level (P=0.046). Conclusion: Even at low levels of aflatoxin, contamination could be a serious threat, given the prevalent use of spices (either raw or not) as ingredients in food preparation. Therefore, regular monitoring of spices, especially chili pepper, is highly recommended.
Asian Journal of Pharmaceutics, 2018
Introduction: Aflatoxins are hepatogenic, teratogenic, immunosuppressive, and carcinogenic fungal metabolites found in feeds, nuts, wine-grapes, spices, and other grain crops. Humans are exposed to AFs through consumption of mycotoxin-contaminated foods. Aim: This study aimed to determine the prevalence of aflatoxin contamination in red chili samples collected at different locations in Guntur, Andhra Pradesh. Materials and Methods: Aflatoxins were extracted by liquid-liquid extraction method using chloroform solvent. The qualitative and quantitative analysis of aflatoxins present in the samples was analyzed using thin-layer chromatography and high-performance liquid chromatography techniques. Results and Discussions: Among the samples in the study, two samples S3 and S7 were not infected with aflatoxin producing fungi. In sample S5, aflatoxin G1, G2, and B2 were identified and G1 was found to be very high (21.32 ng/g). The high amount of aflatoxin B2 (34.02 ng/g) was observed in sam...
Survey of aflatoxins in chillies from Pakistan produced in rural, semi-rural and urban environments
Food Additives and Contaminants: Part B, 2010
Chilli peppers from Pakistan are consumed locally and also exported. Their quality is compromised by aflatoxins (AF) contamination. AF in chillies from rural, semi-rural and urban areas of the Punjab region of Pakistan were determined. Twenty-three (52.3%), 22 (50%) and 29 (65.9%) samples from rural, semi-rural and urban areas respectively, contained levels of aflatoxins which exceeded the European Union limits of 45 mg kg À1 for AFB 1 and 410 mg kg À1 for total AF that apply to spices. Mean values for AFB 1 in ground samples were 23.8, 14.8 and 14.0 mg kg À1 for rural, semi-rural and urban areas, respectively. Mean total AF in ground samples were 27.7, 17.7 and 16.2 mg kg À1 from equivalent locations. Eleven (50%), 12 (54.5%) and 14 (63.6%) whole samples from rural, semi-rural and urban areas, respectively, contained total levels of AF that exceeded European Union limits. The data indicate that individual localities have particular problems. In conclusion, the concentrations were often greater than the statutory limits set by the European Union.
Determination of the level of aflatoxin present in the marketed spices
Household spices comprising cloves, pepper, cardamom and red chillies samples were analysed for aflatoxin contamination. The samples were inoculated on to PDA for fungal isolation and followed by identification of the isolated fungal strains. The sample extracts for chromatographic analysis were prepared by solvent extraction methods and were subjected to TLC and HPLC analysis respectively. Among all the samples, red chillies were found to be positive for AFG and AFB aflatoxins by TLC analysis. The frequency of PFUs for red chillies (37±.71) was higher than the other samples and observed to be rich in Aspergillus flavus a major aflatoxigenic strain. HPLC analysis of the red chillies sample detected the presence of AFG2 and AFB1 types of aflatoxin within the 6 min of the baseline separation. The toxic effects of the aflatoxins were observed by performing the seed germination inhibition assay.