National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Aflatoxins are considered the most carcinogenic, mutagenic and teratogenic substances found naturally in foods and feeds. These metabolites cause liver damage to humans and to most experimental animal species tested ,Conducted a survey to assess the level of contamination of spices items poisons aflatoxins B1, B2, G1 and G2, and in the local market in Tripoli in Libya during (2014), a (Caraway , Mixed spices , Cinnamon , Black pepper, Red pepper and Cumin). Aflatoxins were determined by High Performance Liquid Chromatography (HPLC). The results were obtained as follows: the average concentrations of aflatoxins B1, B2, G1 and G2 in Caraway (7.1 ± 0.1, 4.9 ± 0.08, 2.4 ± 0.9, 3.1 ± 0.07 µg/kg) respectively, in Mixed spices the average concentrations (3.4 ± 0.2, 1.9 ± 0.04, 1.2 ± 0.03, 0.9 ± 0.09 µg/kg) respectively, in the cinnamon, the average concentrations (6.4 ± 0.06, 2.5 ± 0.03, 3.1 ± 0.8, 0.7 ± 0.01 µg/kg) respectively, in Black pepper, the average concentrations (12.1 ± 0.7, 7.8 ± 0.09, 3.4 ± 0.08, 5.1 ± 0.04 µg/kg) respectively, in Red pepper, the average concentrations (5.2 ± 0.2, 4.4 ± 0.08, 2.2 ± 0.06, 3.1 ± 0.1 µg/kg) respectively, and in Cumin concentrations were an average of (10.2 ± 0.2, 9.8 ± 0.1, 12.12 ± 0.09, 7.6 ±0.1µg/kg),respectively. These results indicate the contamination of spices to aflatoxins B1, B2, G1 and G2 were in various concentrations, this difference depends on the type of the fungus and environmental conditions, as well as the availability of nutrients to the fungus.
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