ESTIMATION OF AFLATOXINS CONTAMINATION LEVELS IN INFANT PROCESSED FOODS BY RP-HPLC
Abstract
Processed infant food samples (ready to eat) 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) and limit of quantification (LOQ) (0.02 ng/g) was established for aflatoxins based on signal to noise ratio of 3:1 and 10:1, respectively. The processed food samples tested, 38% were contaminated with four types of aflatoxins, i.e., AFB1 (0.02–1.24 μg/kg), AFB2 (0.02–0.37 μg/kg), AFG1 (0.25–2.7 μg/kg) and AFG2 (0.21–1.3 μg/kg). 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), while all of those intended for adult consumption had aflatoxin contamination levels within the permitted limits.
Keywords:
aflatoxins contamination, cereals based products, immunoaffinity clean-up, Effective recovery, HPLC
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References
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Turner, N.W.; Sreenath, S.; Piletsky, S.A. Analytical methods for determination of mycotoxins: A review. Anal. Chim. Act. 2009, 632, 168–180.
Strosnider, H.; Azziz-Baumgartner, E.; Banziger, M.; Bhat, R.V.; Breiman, R.; Brune, M.; DeCock, K.; Dilley, A.; Groopman, J.; Hell, K.; et al. Workgroup report: Public health strategies for reducing aflatoxin exposure in developing countries. Environ. Health Perspect. 2006, 114,1989–1903.
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Groopman, J.D.; Kensler, T.W.; Wild, C.P. Protective interventions to prevent aflatoxin-induced carcinogenesis in developing countries. Ann. Rev. Public Health 2008, 29, 187–203.
Park, D.L.; Trucksess, M.W.; Nesheim, S.; Stack, M.E.; Newell, R.F. Solvent-efficient thin-layer chromatographic method for the determination of aflatoxins B1, B2, G1, and G2 in corn and peanut products: Collaborative study. J. Assoc. Off. Anal. Chem. 1994, 77, 637–646.
Yazdanpanah, H.; Mohammadi, T.; Abouhossain, G.; Cheraghali, A.M. Effect of roasting on degradation of aflatoxins in contaminated pistachio nuts. Food. Chem. Toxicol. 2005, 43, 1135–1139.
Sergent, T.; Ribonnet, L.; Kolosova, A.; Garsou, S.; Schaut, A.; de Saeger, S.; van Peteghem, C.; Larondelle, Y.; Pussemier, L.; Schneider, Y.J. Molecular and cellular effects of food contaminants and secondary plant components and their plausible interactions at the intestinal level. Food Chem. Toxicol. 2008, 46, 813–841.
European Commission. Commission regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union 2006, 1, 5–24.
Bankole, S.A.; Adebanjo, A. Mycotoxins in food in West Africa: Current situation and possibilities of controlling it: Review. Afr. J. Biotechnol. 2003, 2, 254–263.
Hu, Y.Y.; Zheng, P.; Zhang, Z.X.; He, Y.Z. Determination of aflatoxins in high-pigment contents samples by matrix solid-phase dispersion and high-performance liquid chromatography. J. Agric. Food Chem. 2006, 54, 4126–4130.
Nilu, F.D.; Boyaciog, L.D. Comparative study of three different methods for the determination of aflatoxins in Tahini. J. Agric. Food Chem. 2002, 50, 3375–3379.
Horwitz, W. Chapter 49: Natural Toxins. Official Methods of Analysis of AOAC International,17th ed.; AOAC International: Gaithersburg, MD, USA, 2000.
Sheibani, A.; Ghaziaskar, H. Pressurized fluid extraction for quantitative recovery of aflatoxins B1 and B2 from pistachio. Food Control 2009, 20, 124–128.
Wang, Y.; Chai, T.; Lu, G.; Quan, C.; Duan, H.; Yao, M.; Zucker, B.A.; Schlenker, G.Simultaneous detection of airborne aflatoxin, ochratoxin and zearalenone in a poultry house by immunoaffinity clean-up and high-performance liquid chromatography. Environ. Res. 2008, 107,139–144.
Beltran, E.M.I.; Yosa, V.; Felix, H. UHPLC-MS/MS highly sensitive determination of aflatoxins, the aflatoxin metabolite M1 and ochratoxin A in baby food and milk. Food Chem. 2011, 126,737–744.
Sizoo, E.A.; Egmond, V. Analysis of duplicate 24-hour diet samples for aflatoxin B1, aflatoxin M1 and ochratoxin A. Food Addit. Contam. 2005, 22, 163–172.
Douglas, H. Noodle. Online Etymology Dictionary. Retrieved 14-10-2009. Available online:http://www.etymonline.com/index.php (accessed on 15 May 2011).
Seta, E.; Erkmen, O. The aflatoxin contamination of ground red pepper and pistachio nuts sold in Turkey. Food Chem. Toxicol. 2010, 48, 2532–2537.
Sirhan, A.Y.; Tan, G.H.; Wong, R.C.S. Method validation in the determination of aflatoxins in noodle samples using the QuEChERS method and high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD). Food Control 2011, 22, 1839–1843.
Published
31/12/2020
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How to Cite
Konda Ravi Kumar, and P.V. Suresh. “ESTIMATION OF AFLATOXINS CONTAMINATION LEVELS IN INFANT PROCESSED FOODS BY RP-HPLC”. International Journal of Pharmacognosy and Chemistry, Dec. 2020, pp. 63-69, https://saapjournals.org/index.php/ijpc/article/view/134.
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Research Article
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