| Autor: |
Akpo-Djènontin DOO; Laboratory of Science School of Nutrition, Science and Food Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin., Gbaguidi F; Faculty of Sciences and Techniques University of Abomey-Calavi Cotonou Benin., Soumanou MM; Laboratory of Study and Research in Applied Chemistry Cotonou Benin., Anihouvi VB; Laboratory of Science School of Nutrition, Science and Food Technology Faculty of Agronomic Sciences University of Abomey-Calavi Cotonou Benin. |
| Jazyk: |
angličtina |
| Zdroj: |
Food science & nutrition [Food Sci Nutr] 2018 Feb 02; Vol. 6 (3), pp. 541-548. Date of Electronic Publication: 2018 Feb 02 (Print Publication: 2018). |
| DOI: |
10.1002/fsn3.579 |
| Abstrakt: |
Mold infestation and occurrence of aflatoxins were investigated in 66 samples of dried spices and aromatic herbs powder (SAH) as commercialized in Benin and its neighboring countries. The samples were randomly collected from markets, supermarkets, and processing sites. Mold counts were enumerated according to standard method and aflatoxins levels were assessed using high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The results revealed that mold counts of samples ranged between 2.62 and 4.34 LogCFU/g. Aflatoxin B 1 contents were between 0.46 μg/kg and 84.84 μg/kg with 40% of samples exceeding the recommended limit of 5 μg/kg. Aflatoxins G 1 and G 2 levels were low in general with means values varying from 0.24 to 8.56 μg/kg, and 0.11 to 3.68 μg/kg, respectively. Fifty-two percent (52%) of samples analyzed contained total aflatoxins levels lower than the stipulated limit of 10 μg/kg, whereas 92% of them were contaminated at various levels with one type aflatoxin, B 1 or B 2 , G 1 or G 2 . This study provides the first information about the occurrence of aflatoxins in the common spices used in West Africa. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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