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

  • 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
  • Reza Mohajer Department of Agriculture, Payame Noor University, Tehran, Iran
Keywords: Peanut, High-performance liquid chromatography (HPLC), Fungi, Aflatoxins (AFTs)


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.


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Original Article