Aflatoxin and fumonisin contamination of yam flour from markets in Nigeria

作者：Somorin Yinka M^*; Bertuzzi Terenzio; Battilani Paola; Pietri Amedeo

来源：Food Control, 2012, 25(1): 53-58.

DOI：10.1016/j.foodcont.2011.10.007

• Yam flour
• Aflatoxins
• Fumonisins
• Amala

The natural occurrence of aflatoxins (AFs) and fumonisins (FBs) in yam flour samples (n = 100) obtained in south-western Nigeria was evaluated. AFs were determined by HPLC with fluorescence detection and FBs by HPLC coupled with mass spectrometry. Aflatoxin B-1 (AFB(1)) and aflatoxin G(1) (AFG(1)) were found in 57% and 21% of flours from white yam with concentrations ranging from %26lt;0.02 (limit of detection, LOD) to 3.2 mu g kg(-1) (mean = 0.4 mu g kg(-1)) and from %26lt;0.05 to 3.5 mu g kg(-1), respectively. AFB(1) was the only aflatoxin detected in samples from water yam, contaminating 32% of the samples with values ranging from %26lt;LOD to 0.6 mu g kg(-1) (mean = 0.1 mu g kg(-1)). Fumonisin B-1 was found in 32% of the white yam samples (%26lt;0.5 (LOD) to 91 mu g kg(-1); mean = 5 mu g kg(-1)) and in 5% of water yam samples (%26lt;LOD to 2 mu g kg(-1)). AFs and FBs were significantly higher (P %26lt; 0.05) in white yam flours compared to water yam flours. Preparation of amala from naturally-contaminated yam flour resulted in reduction of AFB(1) and AFG(1) by 44% and 51% respectively. From this study, only 7% of the samples contained AFs above the European standard limits for cereals intended for direct human consumption, while all the FBs-positive samples were well below the limits. The occurrence of ochratoxin A, zearalenone and deoxynivalenol was also evaluated in 20 samples; these mycotoxins were never detected.

• 出版日期2012-5