Incidence of aflatoxins contamination in dry fruits and edible nuts collected from Pakistan

Asghar, Muhammad Asif; Ahmed, Aftab; Zahir, Erum; Asghar, Muhammad Arif; Iqbal, Javed; Walker, Gavin

doi:10.1016/j.foodcont.2017.02.058

Cited by 53 publications

(38 citation statements)

References 24 publications

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“…After incubation, thin layer chromatography (TLC) was performed as described earlier for detection and quantification of AFs (Asghar et al, 2014). Dried extracts were suspended in 100ml of benzene (Merck, Germany):acetonitrile (Merck, Germany) (98:2; v/v) and shake well.…”

Section: Aflatoxin Inhibition Assaymentioning

confidence: 99%

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Ibrahim¹,

Asghar²,

Iqbal³

et al. 2017

Aust J Crop Sci

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Aflatoxins are naturally occurring toxic metabolites produced by many Aspergillus particularly Aspergillus flavus and Aspergillus parasiticus in food and feed products. These toxins are hepatotoxic and mutagenic causing severe health disorders including hepatitis and hepatocellular carcinoma (HCC). Various physical and chemical strategies have been introduced to control the growth and aflatoxin production. However, due to safety concerns and potent toxicity of chemicals, researchers are seeking for cost-effective and non-toxic alternates of plant origins to prevent deterioration of grain crops. The aim of this study was to check the effect of natural spices products such as aniseed, black cumin, black pepper, cardamom and turmeric extracts on the growth of pathogenic strains and their ability to produce aflatoxin contamination. Antifungal activity of spices including black cumin, turmeric, black pepper, cardamom and aniseed were performed against aflatoxigenic strain of Aspergillus parasiticus. Water soluble extracts of these spices were prepared, agar diffusion assay was performed and zone of inhibition was measured after applying different concentrations of extracts against the above strain. Subsequently, aflatoxin inhibition assay was performed by inoculating sub-inhibitory concentrations of these extracts with aflatoxigenic strain in Czapek Dox liquid medium. After incubation, thin layer chromatography (TLC) was performed to detect and quantify aflatoxins. All extracts have shown concentration dependent antifungal activity and best results were obtained with cardamom which was active even at 0.005% concentration. In addition, it was also observed that the synthesis of toxin was inhibited by all extracts and maximum activity at the concentration of 0.00025% was shown by black cumin, black pepper and aniseed. Our study showed that these extracts are effective to control aflatoxigenic strains of Aspergillus and aflatoxin contamination and may be considered as an alternative to control post-harvest fungal diseases.

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Section: Aflatoxin Inhibition Assaymentioning

confidence: 99%

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Ibrahim¹,

Asghar²,

Iqbal³

et al. 2017

Aust J Crop Sci

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“…Nonetheless, the intensity of infection varies with the place of origin of rice. In a study conducted by Asghar, Iqbal, Ahmed, and Khan (2014) to determine the occurrence of aflatoxin contamination in brown rice in Pakistan, 70% of samples exhibited a mean concentration of 5 µg/kg equals to permissible limit recommended by European Union. Firdous, Ejaz, Aman, and Khan (2012)analyzed 599 samples of white, brown and sella rice from different vendors in Pakistan and reported 50% of samples to be positive for aflatoxin contamination.…”

Section: Rationalementioning

confidence: 99%

Potential of Biological Control of Aflatoxins Causing Organisms in Rice and Maize Value Chains in Pakistan

Bajwa¹,

Bhatti²,

Ahma³

et al. 2017

JAES

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Mycotoxins contamination of cropsposes significant economic losses to both crop producers and traders who give market discounts for the contaminated products.Aflatoxin, being one of the most abundant mycotoxins in everyday food commodities such as rice and maize is of utmost importance due to its hepatotoxic, mutagenic and carcinogenic causing characteristics along with the extensive economic losses caused by aflatoxin contamination.Aflatoxins refer to a group of four mycotoxins (B1, B2, G1 and G2) produced primarily by two interrelated fungi, Aspergillus flavus and Aspergillus parasiticus. Rice and maize are prone to aflatoxin contamination during the growing, harvesting, storage, transporting and processing stages. Therefore, there is a need to determine the present status of aflatoxin levels in supply chains of rice and maize in Pakistan for making a comparison with the permissible levels set by the food regulatory authorities in a pursuit to ensure safe food supply. Among aflatoxin management methods,biological control appears to be the most promising and sustainable approach(because the non-toxic strains of aflatoxin-causing fungi occupy the same ecological niche as the toxic strains) for control of aflatoxins in both pre-and post-harvest stages of the respective supply chains.Baseline studies need to be conducted on aflatoxins in target agro-climatic regions to improve the supply chain of cereal grains in Pakistan.

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“…Various reports are available on the presence of AFs contamination in several food commodities [12]. However, information with reference to AFs in betel nuts is still very inadequate.…”

Section: Introductionmentioning

confidence: 99%

Comparison of aflatoxins contamination levels in betel nuts (Areca catechu L.) imported from Asian countries

2020

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Background Aspergillus and their linked metabolites such as aflatoxins (AFs) are one of the extremely significant contaminants affecting food production around the world. The contamination of AFs has been identified in various food commodities, which have been recognized as carcinogenic, mutagenic, teratogenic and immunosuppressive. The present study was undertaken to assess the AFs contamination in betel nuts (Areca catechu L.) being imported to Pakistan from South Asian countries during 2018–2019. Methods A total of 143 betel nuts consignments (India = 80, Indonesia = 39 and Sri Lanka = 24) were obtained and analyzed for the AF contamination using immunoaffinity column (IAC) clean-up procedure subsequent by liquid chromatography with fluorescence detection. Results: In Indian-origin betel nuts, about 96.3% samples were contaminated with AFs, ranging from 1.18‒331.57 µg/kg with mean contamination of 76.11 ± 1.12 µg/kg; whereas, in Indonesian and Sri Lankan shipments, 100% samples of betel nuts were found infected with AFs, ranging between 1.88‒378.94 and 4.74‒106.58 µg/kg with an average level of 123.76 ± 1.25 and 47.95 ± 0.98 µg/kg, respectively. Conclusions In conclusion, the AFs levels present an acute toxicity to human health and also hazard factors for the economy since contaminated foodstuffs do not fulfill the requirements of export/import. Therefore, instant actions should be engaged and re-evaluate agricultural procedures and regular monitoring of AFs level in food stuffs to minimize the chances of various diseases such as oral pre-cancerous oral wounds, submucous fibrosis and squamous cell carcinoma (cancer).

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Incidence of aflatoxins contamination in dry fruits and edible nuts collected from Pakistan

Cited by 53 publications

References 24 publications

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis

Potential of Biological Control of Aflatoxins Causing Organisms in Rice and Maize Value Chains in Pakistan

Comparison of aflatoxins contamination levels in betel nuts (Areca catechu L.) imported from Asian countries

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