Volume 7, Issue 2 (Apr- June 2018)                   JCHR 2018, 7(2): 112-118 | Back to browse issues page

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Bakherad Z, Feizy J. Preliminary Survey of Aflatoxins in Mashhad’s Roasted Red Skin Peanut Kernels during February to May 2016. JCHR. 2018; 7 (2) :112-118
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:   (8132 Views)
Introduction: Aflatoxins (AFs) are a group of mycotoxins created as metabolic items for the most part by three types of Aspergillus including Aspergillus flavus, Aspergillus parasiticus and the uncommon Aspergillus nomius. Eighteen aflatoxins have been identified up to now, but only six of them have been found in food and feed.
Methods: 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 Mashhad city. The method was based on the extraction of samples and aflatoxins determination after post-column derivatization by Kobra Cell 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 Iran maximum tolerate limit (5 ng/g) in 7 out of 32 peanut samples. 21.8% of these 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 Mashhad’s peanut. This survey provides valuable information on aflatoxin contamination in peanut products marketed in Iran as well. 
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Review: Research | Subject: General
Received: 2018/03/2 | Accepted: 2018/05/7 | Published: 2018/05/14

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