Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder.

Shantha, T. (1999) Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder. Journal of Food Science and Technology, 36 (2). 163-165, 8 ref.. ISSN 0022-1155

PDF JFST_1999_36_2_163-165.pdf - Published Version Restricted to Registered users only Download (252kB)

Abstract

Efficacy of different methods for extraction, purification and analysis of aflatoxin B1 in chilli powder with different levels of aflatoxin B1 before and after equilibration of the added toxin were investigated. Samples were extracted using either acetone or chloroform solutions. Purification was achieved by lead acetate precipitation or column chromatography and samples were analysed using HPLC and TLC. Standard concn. of aflatoxin used were 10, 20, 30, 50, 70 and 100 mug/kg. When samples were extracted before equilibration, recoveries ranged from 65 to 108%, irrespective of the method used. Aflatoxin recoveries were low (0-10%) if the contamination level was <40 mug/kg in equilibrated samples. Improved recoveries were obtained when the added aflatoxin levels were 50, 70 and 100 mug/kg. In order to test whether chilli powder components can bind aflatoxin B1, extracts were superimposed with aflatoxin B1 on TLC plates. Results indicated that unidentified chilli powder components can bind aflatoxin B1 to a certain extent; these components were soluble in hexane or petroleum.

Item Type:	Article
Uncontrolled Keywords:	AFLATOXINS-; ANALYTICAL-TECHNIQUES; FOOD-SAFETY; SPICES-; AFLATOXIN-B1; BINDING-; CHILLI-
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Feb 2012 09:00
Last Modified:	20 Feb 2012 09:00
URI:	http://ir.cftri.res.in/id/eprint/3644

Actions (login required)

View Item