Determination of the levels of aflatoxin contents in peanut and peanut products
Salasib Atumo, Minaleshewa Atlabachew
Peanut are commonly consumed in all age groups and can be used directly roasting grain, chocolate coated, paste and candy. However, the products are easily exposure for different moulds growth and productions of aflatoxins. Therefore, the aim of this study was determination of aflatoxin contents in peanut and peanut product samples. For the present investigation, four raw peanut samples were collected from (Shebe, Gutin, Selamber and Bako Gazer) and six peanut product samples were collected from local markets. The aflatoxins were extracted using (AOAC, 2005) method with a mixture methanol and distilled water (80:20) as a solvent of choice for extraction. High performance liquid chromatography with fluorescence light detector (HPLC-FLD) was used for determination of aflatoxins (AFB1, AFB2, AFG1, and AFG2) from samples. The result showed that the concentration of the most toxic strain (AFB1) and the total concentration of aflatoxin for the four peanut samples were in the range from 0.18 to 65.67µg/kg and 0.416 to 185.2 µg/kg respectively. Similarly, from the total six selected peanut product samples aflatoxin contamination were observed in the two locally produced peanut butter samples and concentration of (AFB1) and total concentration of aflatoxin for the two local peanut butter samples (LPPBH and LPPBT) were (16.94 and 18.8) µg/kg and (49.202 and 41.273) µg/kg respectively. Overall, in the present investigations two of raw peanut and two of peanut product samples were contaminated with aflatoxin and the result was exceeded than permissible limits that recommended by United State, Food and Drug Administration and European Commission.