Detection of Aflatoxins in Peanut Samples Using HPLC in Isfahan, Iran

Arezoo  Azarm; Mohammadali  Zia; Mahboobeh  Madani*; Pegah Shakib*; Reza  Mohajer

doi:10.22087/hmj.v7i4.933

Arezoo Azarm Department of Microbiology, Falavarjan Branch, Islamic Azad University, Isfahan, Iran
Mohammadali Zia Department of Medical Basic Sciences, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Mahboobeh Madani* Department of Microbiology, Falavarjan Branch, Islamic Azad University, Isfahan, Iran
Pegah Shakib* Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran https://orcid.org/0000-0003-3525-226X
Reza Mohajer Department of Agriculture, Payame Noor University, Tehran, Iran

DOI: https://doi.org/10.22087/hmj.v7i4.933

Keywords: Peanut, High-performance liquid chromatography (HPLC), Fungi, Aflatoxins (AFTs)

Abstract

Background and Aim: Aspergillus, Fusarium, and Penicillium are fungi commonly found in farm produce, including peanuts, that can produce mycotoxins such as Aflatoxin. Aflatoxins are toxic byproducts of fungal metabolism that can cause cancer. They are found in various food items. This study aimed to identify Aflatoxins in peanut specimens using HPLC in Isfahan, Iran. Materials and Methods: One hundred fifty 300-gram peanut samples were collected from markets in Isfahan province, Iran, and cultivated on Sabouraud glucose agar (SDA). The fungi were classified using the standard slide culture technique, and aflatoxin analysis was performed using the HPLC approach. Results: The most prevalent isolated fungi among the 150 peanut specimens were Aspergillus, Penicillium, and Rhodotorula. The occurrence of total aflatoxin, AFB1, AFB2, AFG1, and AFG2 were 85%, 85%, 74%, 35%, and 45%, respectively. 5% of peanut samples exceeded the maximum permissible limits (5 and 15 µg/kg) for AFB1 and total aflatoxins, respectively, as established by European Union guidelines. Conclusion: The results suggest that peanuts are an appropriate medium for various fungal growth and mycotoxin formation, emphasizing the significance of testing peanuts for aflatoxin and fungal contamination before distributing them to the general public.

References

Rushing BR, Selim MI. Aflatoxin B1: A review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods. Food and chemical toxicology. 2019;124:81-100.

Noorbakhsh F, Lotfali E, Ghajari A, Ansari S, Mohammadi R, Arab-Mazar ZJHMJ. The Effect of Chenopodium Album and Apium Nodiflorum on the Expression of the Regulatory Gene (aflR) that Produces Aflatoxin in Aspergillus parasiticus. 2017:60-5.

Kortei NK, Agyekum AA, Akuamoa F, Baffour VK, Alidu HW. Risk assessment and exposure to levels of naturally occurring aflatoxins in some packaged cereals and cereal based foods consumed in Accra, Ghana. Toxicology reports. 2019;6:34-41.

Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P, et al. Aflatoxins in food and feed: An overview on prevalence, detection and control strategies. Frontiers in microbiology. 2019;10:2266.

Ezekiel C, Sulyok M, Babalola D, Warth B, Ezekiel V, Krska R. Incidence and consumer awareness of toxigenic Aspergillus section Flavi and Aflatoxin B1 in peanut cake from Nigeria. Food Control. 2013;30(2):596-601.

Hussain A, Afzal A, Irfan M, Malik KA. Molecular detection of Aflatoxin producing strains of Aspergillus flavus from peanut (Arachis hypogaea). Turkish Journal of Agriculture-Food Science and Technology. 2015;3(5):335-41.

Dorner JW, Horn BW. Separate and combined applications of nontoxigenic Aspergillus flavus and A. parasiticus for biocontrol of Aflatoxin in peanuts. Mycopathologia. 2007;163(4):215-23.

Ghosh S, Desai MR, Pandya G, Venkaiah K. Airborne aflatoxin in the grain processing industries in India. American Industrial Hygiene Association Journal. 1997;58(8):583-6.

Campbell BC, Molyneux RJ, Schatzki TF. Current research on reducing pre‐and post‐harvest aflatoxin contamination of US almond, pistachio, and walnut. Journal of Toxicology: Toxin Reviews. 2003;22(2-3):225-66.

Freire FC, Kozakiewicz Z, Russell R, Paterson M. Mycoflora and mycotoxins of Brazilian cashew kernels. Mycopathologia. 1999;145(2):95-103.

Lien K-W, Wang X, Pan M-H, Ling M-P. Assessing aflatoxin exposure risk from peanuts and peanut products imported to Taiwan. Toxins. 2019;11(2):80.

Turner NW, Subrahmanyam S, Piletsky SA. Analytical methods for determination of mycotoxins: a review. Analytica chimica acta. 2009;632(2):168-80.

Hocking A, Pitt J, Samson R, Thrane U. Recommended methods for food mycology. Advances in food mycology Springer, New York. 2006:343-8.

Klich MA. Identification of common Aspergillus species: CBS; 2002.

Pour RS, Rasti M, Zighamian H, Garmakhani AD. Occurrence of aflatoxins in pistachio nuts in Esfahan Province of Iran. Journal of Food Safety. 2010;30(2):330-40.

Benkerroum N. Chronic and acute toxicities of aflatoxins: Mechanisms of action. International journal of environmental research and public health. 2020;17(2):423.

Dhakal A, Sbar E. Aflatoxin toxicity. StatPearls [Internet]. 2020.

Gürses M. Mycoflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and roasted chickpeas (LEBLEBI) sold in Turkey. International Journal of Food Properties. 2006;9(3):395-9.

Pirzamani V, Bahonar AR, Roudbar Mohammadiy S. IDENTIFICATION OF FUNGI INFECTION IN EDIBLE OILYNUTS SAMPLES (PISTACHIO, PEANUT AND HAZELNUT) GATHERD IN TEHRAN, IRAN. Journal of Veterinary Research. 2007;62(2):157-61.

Pitt J, Hocking AD. Mycotoxins in Australia: biocontrol of Aflatoxin in peanuts. Mycopathologia. 2006;162(3):233-43.

Galvez F, Francisco M, Villarino B, Lustre A, Resurreccion A. Manual sorting to eliminate Aflatoxin from peanuts. Journal of food protection. 2003;66(10):1879-84.

Saffari E, Madani M, Karbasizade V, Shakib PJCMM. Detection of fungal and bacterial contamination of hazelnut and determination of aflatoxin B by HPLC method in Isfahan, Iran. 2021;7(4):1-5.

Alwakeel SS, Nasser LA. Microbial contamination and mycotoxins from nuts in Riyadh, Saudi Arabia. Am J Food Technol. 2011;6(8):613-30.

Ding X, Li P, Bai Y, Zhou H. Aflatoxin B1 in post-harvest peanuts and dietary risk in China. Food Control. 2012;23(1):143-8.

Atayde DD, Reis TA, Godoy IJ, Zorzete P, Reis GM, Corrêa B. Mycobiota and aflatoxins in a peanut variety grown in different regions in the state of São Paulo, Brazil. Crop Protection. 2012;33:7-12.

Nejad MI, Farahani A. Aflatoxin in raw walnut kernels marketed in Tehran, Iran. Food Additives and Contaminants: Part B. 2012;5(1):8-10.

Akbas MY, Ozdemir M. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios. Journal of the Science of Food and Agriculture. 2006;86(13):2099-104.

Gonçalez E, Nogueira JH, Fonseca H, Felicio JD, Pino FA, Corrêa B. Mycobiota and mycotoxins in Brazilian peanut kernels from sowing to harvest. International Journal of Food Microbiology. 2008;123(3):184-90.