%0 Journal Article
%T Determination of Aflatoxins in Spices and Dried Fruits
%A I. Ahmad
%A I. Kalim
%A K. A. Malik
%A M. K. Saeed
%A M. Khan
%A N. Zahra
%A Z. Mehmood
%J Journal of Scientific Research
%D 2018
%R https://doi.org/10.3329/jsr.v10i3.37075
%X The purpose of current study was to estimate the incidence of total aflatoxins (B1+B2+G1+G2) in unpack spices and dried fruits. A total of 90 samples included red chillies, black pepper, figs and dried apricots were picked from shops/markets situated in Lahore - Pakistan and were analyzed by using thin layer chromatography (TLC). The results showed that aflatoxin B1 was detected in 24 (26%) samples. The results obtained were ranging between 23.99-97.42 ¦Ìgkg-1 in spices, 47.68-75.78 ¦Ìgkg-1 in black pepper, 6.72-14.43 ¦Ìgkg-1 in figs while 13.2 ¦Ìgkg-1 of aflatoxin B1 was present in apricot sample. 39.28%, 18.18%, 5.0% and 40% samples of red chilli, black pepper, dried apricots and figs were found contaminated with aflatoxins respectively. Among contaminated samples 32.14% , 13.63%, 5.0% and 15% samples of red chilli, black pepper, dried apricots and figs, respectively were found contaminated with aflatoxins beyond permissible limits. Furthermore, 17.77% i.e. n=16 of the positive samples contained Aflatoxin B1 level more than the permitted limit for entire aflatoxins as lay down by regulatory authority. From the study, it was concluded that a continuous and strict national monitoring plan is needed to improve quality and safety of spices and dried fruits supply in Pakistan.
%K Aflatoxins
%K Contamination
%K Spices
%K Dried fruits
%K TLC.
%U https://www.banglajol.info/index.php/JSR/article/view/37075