AFLATOXIN AND FUMONISIN CONTAMINATION OF YAM FLOUR FROM MARKETS IN NIGERIA

Yinka M. Somorin, Terenzio Bertuzzi, Yinka Morakinyo Somorin, Amedeo Pietri, Paola Battilani

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

19 Citazioni (Scopus)

Abstract

AFs were determined by HPLC with fluorescence detection and FBs by HPLC coupled with mass spectrometry. Aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1) were found in 57% and 21% of flours from white yam with concentrations ranging from <0.02 (limit of detection, LOD) to 3.2 g kg-1 (mean = 0.4 g kg-1) and from <0.05 to 3.5 g kg-1, respectively. AFB1 was the only aflatoxin detected in samples from water yam, contaminating 32% of the samples with values ranging from <LOD to 0.6 g kg-1 (mean = 0.1 g kg-1). Fumonisin B1 was found in 32% of the white yam samples (<0.5 (LOD) to 91 g kg-1; mean = 5 g kg-1) and in 5% of water yam samples (<LOD to 2 g kg-1). AFs and FBs were significantly higher (P<0.05) in white yam flours compared to water yam flours. Preparation of amala from naturally-contaminated yam flour resulted in reduction of AFB1 and AFG1 by 44% and 51% respectively. From this study, only 7% of the samples contained AFs above the European standard limits for cereals intended for direct human consumption, while all the FBs-positive samples were well below the limits. The occurrence of ochratoxin A, zearalenone and deoxynivalenol was also evaluated in 20 samples; these mycotoxins were never detected.
Lingua originaleEnglish
pagine (da-a)53-58
Numero di pagine6
RivistaFood Control
Volume25
DOI
Stato di pubblicazionePubblicato - 2012

Keywords

  • AFALTOXINS
  • FUMONISINS

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