Natural occurrence of aflatoxins in groundnut (Arachis hypogaea L.) from eastern Ethiopia

Chala, A and Mohebalipour, A. and Ayalew, A. and Skinnes, H. (2012) Natural occurrence of aflatoxins in groundnut (Arachis hypogaea L.) from eastern Ethiopia. Food Control. pp. 1-18.

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Abstract

Aflatoxins are highly toxic and carcinogenic chemical substances produced by Aspergillus spp. on variety of agricultural commodities including groundnut. This study was conducted with the objective to assess total aflatoxin concentration in groundnut samples. One hundred and twenty groundnut samples collected from farmers’ stores and markets were used for aflatoxin analysis in an ELISA test. Of these, 93 were positive while the remaining 27 were negative. The total aflatoxin levels in the positive samples varied between 15μg/kg and 11900μg/kg. The current results clearly revealed heavy contamination of groundnut samples in Ethiopia, which is far beyond the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO) standard (15μg/kg) and the European Union (EU) limit i.e. 4-15 μg/kg, depending on the end use of groundnut, suggesting the urgent need to apply control measures against toxicogenic fungi and associated mycotoxins. The major factors for contamination of groundnuts by aflatoxin were suggested to be pre- and post-harvest environmental factors, and poor management practices including delayed harvesting, mechanical damage at the time of harvesting, and limited curing and drying before storage.

Item Type: Article
Uncontrolled Keywords: aflatoxin; ELISA; Ethiopia; groundnut; mycotoxins
Author Affiliation: Hawassa University, College of Agriculture, P.O.Box 5, Hawassa, Ethiopia, Bule Hora University, P.O.Box 144 Bule Hora, Ethiopia, Norwegian University of Life Sciences, P.O.Box 5003, Aas, Norway
Subjects: Statistics and Experimentation
Plant Physiology and Biochemistry > Biochemistry
Divisions: Groundnut
Depositing User: Mr. SanatKumar Behera
Date Deposited: 19 Sep 2012 10:24
Last Modified: 19 Sep 2012 10:26
Official URL: http://dx.doi.org/10.1016/j.foodcont.2012.08.023
URI: http://eprints.icrisat.ac.in/id/eprint/7984

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