The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpacked samples are more contaminated as compared to the packed samples except for white cumin seeds. Among packed and unpacked samples of spices, the maximum value of aflatoxins was detected in fennel, that is, 27.93 μg/kg and 67.04 μg/kg, respectively. The lowest concentration of aflatoxin was detected in cinnamon in packed form (0.79 μg/kg) and in the unpacked samples of white cumin seeds which is 1.75 μg/kg. Caraway seeds and coriander in its unpacked form showed positive results whereas black pepper (packed and unpacked) was found free from aflatoxins. This is the first report on the occurrence of aflatoxins in packed and unpacked samples of spices from Pakistan. To ensure safe consumption of spices, there should be constant monitoring of aflatoxin and more studies need to be executed with the intention of preventing mycotoxin accretion in this commodity.
The present overview was intended to evaluate the degree of total aflatoxins and ochratoxin A contamination in different samples of bitter, dark, milk, and white chocolates marketed in Pakistan. For that exploration, two hundred ( = 200) samples of chocolates, 100 branded and 100 local, were analyzed for mycotoxins profile by HPLC-FLD. The outcomes firmly sustained that the majority of the samples were contaminated with aflatoxins and ochratoxin A. The incidence of total aflatoxins and ochratoxin A in branded samples was 83% and 90%, whereas the local samples showed 91% and 97% contamination, respectively. The highest amount of total aflatoxins was found in branded dark chocolates, that is, 2.27 g/kg, and maximum ochratoxin A level was detected white chocolates (2.06 g/kg). On average, the local white chocolates and dark chocolates faced the highest level of total aflatoxins (3.35 g/kg) and ochratoxin A (3.48 g/kg), respectively. The local samples of chocolates were more contaminated with mycotoxins as compared to branded ones accredited to the lack of quality control and quality assurance during the manufacturing as well as packing processes. In recent years, consumption of chocolate is rapidly increasing especially by young generation, so monitoring of mycotoxin occurrence in them is a matter of great concern and more studies are required to comprehend the production of mycotoxins in these products.
The present study provides information about the levels of fortification of three water soluble vitamins i.e. thiamine (B1), nicotinamide (B3) and pyridoxine (B6) in a variety of foodstuffs include milk products and cereals for young children. Food fortification is key implement for improving health of the growing children. Twenty food samples were chosen for analysis because of their common utilization in the local area. The vitamin concentrations were determined by high performance liquid chromatography with C 18 column with a gradient of mobile phase made of water and acetonitrile and a diode array detector set at 280 nm. The thiamine content investigated in the samples ranging from 268 µg/mL to 3 µg/ml, nicotinamide content was from 41 µg/ml to 1 µg/mL while the pyridoxine level was in between 412 µg/mL to 20 µg/mL. Detection and Quantification of compounds were attained by comparing their retention times with standard reference materials and on the basis the off peak area match against those of a standard. The method used, offer excellent linearity with r 2 > 0.994, detection limits, reproducibility, and analyte recovery.
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