Comparative Analysis of Mycotoxigenic Fungi and Mycotoxins Contaminating Soya Bean Seeds and Processed Soya Bean from Nigerian MarketsReportar como inadecuado




Comparative Analysis of Mycotoxigenic Fungi and Mycotoxins Contaminating Soya Bean Seeds and Processed Soya Bean from Nigerian Markets - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Concern for food safety has continued to grow worldwide including the issue of mycotoxin contamination of food products from farm to fork. In this regard, soya bean seeds and processed soya bean powder bought from some Nigerian markets were screened for fungal and mycotoxin contamination. Fungal identification was done by both conventional and molecular methods after samples were cultured on potato dextrose agar PDA, ohio agricultural experimental station agar OAESA, malt extract agar MEA and czapek yeast agar CYA. Mycotoxin analysis by thin layer chromatography and high performance liquid chromatography was done after extraction and clean-up by multi-mycotoxin extraction procedure and solid phase extraction SPE isolute strong ion exchange SAX columns. Results from the analysis showed that soya bean seeds had higher incidences of fungal species such as Alternaria 52.4% and Aspergillus flavus 42.9%. Mycotoxins detected include aflatoxins, ochratoxin A and fumonisin B with highest concentration of 3.430 μg-g, 0.125 μg-g and 4.286 μg-g respectively, which were below regulatory limits. The study showed that there was co-occurrence of aflatoxins and fumonisin B1 in both sample types and though these values are low, should not be ignored as a result of health risks associated with exposure to these compounds.

KEYWORDS

Aflatoxins, Ochratoxin A, Fumonisin B1, Legumes, Aspergillus, Fusarium

Cite this paper

Egbuta, M. , Mwanza, M. , Phoku, J. , Chilaka, C. and Dutton, M. 2016 Comparative Analysis of Mycotoxigenic Fungi and Mycotoxins Contaminating Soya Bean Seeds and Processed Soya Bean from Nigerian Markets. Advances in Microbiology, 6, 1130-1139. doi: 10.4236-aim.2016.614102.





Autor: Mary A. Egbuta1,2*, Mulunda Mwanza3,4, Judith Z. Phoku3, Cynthia A. Chilaka3, Mike F. Dutton3

Fuente: http://www.scirp.org/



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