Methods for Detection of Aflatoxins in Agricultural Food Crops
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of applied chemistry
Abstract
Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and
Aspergillus parasiticus. These fungal species are contaminants of foodstuff as well as feeds and are responsible for aflatoxin
contamination of these agro products. The toxicity and potency of aflatoxins make them the primary health hazard as well as
responsible for losses associated with contaminations of processed foods and feeds. Determination of aflatoxins concentration in
food stuff and feeds is thus very important. However, due to their low concentration in foods and feedstuff, analytical methods for
detection and quantification of aflatoxins have to be specific, sensitive, and simple to carry out. Several methods including thin-layer
chromatography (TLC), high-performance liquid chromatography (HPLC), mass spectroscopy, enzyme-linked immune-sorbent
assay (ELISA), and electrochemical immunosensor, among others, have been described for detecting and quantifying aflatoxins
in foods. Each of these methods has advantages and limitations in aflatoxins analysis.This review critically examines each of the
methods used for detection of aflatoxins in foodstuff, highlighting the advantages and limitations of each method. Finally, a way
forward for overcoming such obstacles is suggested.
Description
Keywords
Aflatoxins, Agricultural Food Crops
Citation
Wacoo, A. P., Wendiro, D., Vuzi, P. C., & Hawumba, J. F. (2014). Methods for detection of aflatoxins in agricultural food crops. Journal of applied chemistry, 2014(1-15), 706291. http://dx.doi.org/10.1155/2014/706291