DETERMINATION OF AFLATOXINS IN SPICES FROM DHARWAD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Abstract

Mycotoxins are small molecular weight secondary metabolites produced by a few species of fungi; they contaminate food stuffs and feeds with toxic secondary metabolites pre and post harvest. These toxins are having toxic effects on humans and animals. The common mycotoxins are Aflatoxins, Ochratoxins, Fumonisins, Trichothecenes, Zearalenones and Ergot alkaloids etc.  Among these mycotoxins aflatoxins are the highly toxic and carcinogenic fungal secondary metabolites produced by the Aspergillus spp., the International Agency for Research on Cancer classified Aflatoxins as (Group -1) and aflatoxin M1 (group -2B) human carcinogen. The present study aims to investigate the concentration of aflatoxins (B1, B2, G1 and G2) in selected spices from Dharwad. A total of 20 samples belonging to 5 spices were analysed viz. Elettaria cardamomum, Maton. (Cardamom),  Coriandrum sativum, L. (Coriander),  Cuminum cyminum, L. (Cumin),  Cinnamomum tamala, T. Nees and C. H. Eberm (Indian  Cassia) and  Piper nigrum, L. (Black pepper) for aflatoxin content by HPLC (High Performance Liquid Chromatography) with fluorescent detector after immunoaffinity column clean up, average percentage of recovery value (Aflatoxin B1-90%, B2-85.6%, G1-81.8% and G2-82.3%) Limit of Quantification 0.5µg/kg, all the 20 analysed samples showed aflatoxin concentration (B1+B2+G1+G2) below 0.5 µg/kg, all the analysed spice samples from Dharwad shows aflatoxin content within the EU consumption limit (EU limit of Aflatoxin B1 is 5.0 µg/kg and total aflatoxins (Aflatoxin B1+B2+G1+G2) is 10.0 µg/kg.