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Aflatoxin determination in commonly consumed foods in Tunisia

✍ Scribed by Ridha Ghali; Karima H Khlifa; Hayat Ghorbel; Khira Maaroufi; Abderrazak Hedilli

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
102 KB
Volume
90
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

BACKGROUND: To investigate natural aflatoxin occurrence, a total of 180 samples of different foods widely consumed in Tunisia were analysed by an in‐house‐validated high‐performance liquid chromatography method including affinity column clean‐up and post‐column bromination techniques.

RESULTS: The method used appeared to be rapid, selective and reproducible, and its performances were established. Detection limits were 0.05 ng g^−1^ for aflatoxin B1 and 0.025 ng g^−1^ for aflatoxins B2, G1 and G2. Aflatoxins were detected in all investigated commodities except rice, with an overall contamination frequency of 34.4% and concentrations ranging from 0.1 to 40.6 ng g^−1^. Aflatoxin B1 was found in all contaminated samples. Sorghum, spices and nuts were most contaminated.

CONCLUSION: This study has provided an effective analytical method for the reliable determination of aflatoxins in food samples. Over one‐third of the samples investigated were contaminated with aflatoxins. Sorghum, spices and nuts were most contaminated, whereas rice showed no contamination. Copyright © 2010 Society of Chemical Industry

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