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Bakherad Z, Feizy J. Preliminary Survey of Aflatoxins in Roasted Red-skin Peanut Kernels from Khorasan Razavi. JCHR. 2018; 7 (2)
URL: http://jhr.ssu.ac.ir/article-1-421-en.html
1- Food and drug laboratories research center, Ministry of health and medical education, Tehran, Iran
2- Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran , feizy.j@gmail.com
Abstract:   (21 Views)
 Introduction: The occurrence of aflatoxins in 32 samples of roasted red-skin peanut was determined using HPLC with a Chromolith column. All samples were purchased from retail shops and local markets in the Khorasan Razavi province of Iran.
Methods: The method was based on the extraction of samples with a methanol: hexane (75:25 v/v) solution. Aflatoxins were determined after post-column derivatisation by kobracell and fluorescence detection at excitation and emission wavelengths of 365 and 435 nm, respectively.
Results: Mean levels of aflatoxins B1, B2, G1, G2 and total aflatoxins were found to be 57.17, 2.56, 12.51, 1.42 and 85.16 ng g-1, respectively. Aflatoxins B1 (AFB1) was detected in 12 samples (37.5%) with a mean value of 57.17 ± 90.32 ng g-1 and a maximum level of 243.61 ng g-1. AFB1 levels exceeded the Iran maximum tolerate limit (5 ng/g) in 7 sample. Seven (21.8%) of peanut samples exceeded the maximum tolerate limit set for total aflatoxins by codex and Iran (15 ng g-1).
Conclusion: According to the obtained results, more effort is needed to control aflatoxin levels in peanut in Khorasan Razavi province of Iran. This survey provides valuable information on aflatoxin contamination in peanut products marketed in Iran too. 
     
Review: Research | Subject: General
Received: 2018/03/2 | Accepted: 2018/05/7 | Published: 2018/05/14

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