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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
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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 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1468-1473
DOI: https://doi.org/10.20546/ijcmas.2017.603.168


Aflatoxin Contamination of Spices Sold Collected from Local Market in Tripoli
N. Essawet1, H. Abushahma2, S. Inbaia1*, O.H. Elkwil3 and H.A. Amra4
1Azzaytuna University-Libya
2Higher Institute of Agriculture Techniques, Al-Ghiran-Libya
3Agriculture Bank District of Zliten., Libya
4National Research Center, Egypt
*Corresponding author
Abstract:

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.


Keywords: Spice,Tripoli,Aflatoxins,HPLC.
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How to cite this article:

Essawet, N., H. Abushahma, S. Inbaia, O.H. Elkwil and Amra, H.A. 2017. Aflatoxin Contamination of Spices Sold Collected from Local Market in Tripoli.Int.J.Curr.Microbiol.App.Sci. 6(3): 1468-1473. doi: https://doi.org/10.20546/ijcmas.2017.603.168