@article{jfnr2021918,
author={{Mottaghianpour, Ehsan and Nazari, Firouzeh and Hosseini, Mir-Jamal},
title={Determination of Aflatoxin B<SUB>1</SUB> Contamination in Wheat and Rice Flour Collected from Iranian Market Using Simple and Reliable HPLC Method},
journal={Journal of Food and Nutrition Research},
volume={9},
number={1},
pages={50--54},
year={2021},
url={http://pubs.sciepub.com/jfnr/9/1/8},
issn={2333-1240},
abstract={Aflatoxin B<SUB>1 </SUB>(AFB<SUB>1</SUB>), as the most toxic mycotoxin, has a large variety of toxic effects to human and animals. To evaluate incidence of AFB<SUB>1</SUB> in wheat flour and rice flour sold in Iranian markets, 40 samples including 16 wheat flour samples and 24 rice flour samples were collected from commercial brands commonly marketed in Iran and analyzed for their AFB<SUB>1</SUB> content using post-column photochemical derivatization and HPLC. The mobile phase consisting of water, methanol and acetonitrile mixture (53:28:19, v/v/v). The sample preparation was done with simple extraction with acetonitrile and water (80/20, v/v) accompany with immunoaffinity column cleanup. Our results indicated a good recovery (minimal 90% in wheat flour and 97 % in rice flour) in spike range 0.2-8 ¦Ìg.kg<SUP>-1 </SUP>with RSDs lower than 5%. The results showed both high incidence and high levels of AFB<SUB>1</SUB> in rice flour samples compared to wheat flour. AFB<SUB>1</SUB> was detected in 18.5% with maximum level of 0.26 ¦Ìg.kg<SUP>-1</SUP>. AFB<SUB>1</SUB> was found in 100% of rice samples with a mean and maximum level of 4.09¡À2.565 ¦Ìg.kg<SUP>-1</SUP> and 10.16 ¦Ìg.kg<SUP>-1</SUP>, respectively. The results indicate that although the level of AFB<SUB>1</SUB> in wheat flour is not comparatively critical point regarding quality of wheat flour, high incidence and high contamination level of AFB<SUB>1</SUB> in rice flour samples could make serious health problems for Iranian consumers.},
doi={10.12691/jfnr-9-1-8}
publisher={Science and Education Publishing}
}