Volume 8, Issue 2 (June 2021)                   J. Food Qual. Hazards Control 2021, 8(2): 87-91 | Back to browse issues page

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Hussain A, Rahman Z, Khan M. Detection of Aflatoxins in Peanut Oils Marketed in Peshawar, Pakistan Using Thin Layer Chromatography. J. Food Qual. Hazards Control. 2021; 8 (2) :87-91
URL: http://jfqhc.ssu.ac.ir/article-1-849-en.html
Food Technology Centre, PCSIR Laboratories Complex, Peshawar, Pakistan , arshadpcsir@yahoo.com
Abstract:   (61 Views)
Background: Aflatoxins (AFs) are natural toxins produced by fungus belonging to genus Aspergillus. These toxins are the secondary metabolites, which may cause teratogenic, mutagenic, and carcinogenic effects due to contamination of food. Peanut is an economically important crop, grown in many parts of the world. The main aim of this survey was to detect AFs in peanut oils marketed in Peshawar, Pakistan.   
Methods: During September 2020 to February 2021, a total of 60 peanut oil samples were obtained from retail stores and markets; 20-each from three different areas of Peshawar (University, City, and Cantt), Pakistan. AFB1, AFB2, AFG1, and AFG2 were determined using Thin Layer Chromatography. Data analysis was done using SPSS 21.0.
Results: Prevalence rates of AFB1, AFB2, AFG1, and AFG2 in peanut oils were 70, 51.7, 3.3, and 0%, respectively. The mean of total AFs was 8.59 μg/kg ranged from 0.12 to 55 μg/kg. Totally, 5% (3 out of 60) of the samples were found contaminated with AFB1 above the permissible limits (20 μg/kg) according to national regulation. There was significant difference (p<0.05) between AF levels in the samples from different three areas of Peshawar.
Conclusion: Although, the majority of samples of peanut oils in Peshawar (Pakistan) were safe for consumption, monitoring of AFs must be carried out on a regular basis in the case of peanut oil consumed in this region. This study suggested that farmers, food processors, and local processors should be aware of acceptable hygiene practices for the cultivation, protection, transportation, processing, and handling of peanut oil.

DOI: 10.18502/jfqhc.8.2.6473
Full-Text [PDF 358 kb]   (31 Downloads)    
Type of Study: Original article | Subject: Special
Received: 21/04/01 | Accepted: 21/05/29 | Published: 21/06/17

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