Aflatoxin distribution in edible oil-extracting plants and in poultry feedmills

Abalaka, J. A.

doi:10.1016/0278-6915(84)90330-2

Cited by 12 publications

(22 citation statements)

References 5 publications

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Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

“…Specifically, concentrations of mycotoxins in peanut oil greater than 10 mg/kg, were determined in studies conducted in Nigeria, Nepal, Senegal, China, India and Egypt (Abalaka, 1984;He et al, 2017). In some areas of Senegal, over 85% of the peanuts, oil samples were contaminated with AFB1 at an average level of 40 μg/kg (Abalaka, 1984). Other edible oils, such as chili oil, coconut oil and cottonseed oil, have been reported to be contaminated with AFB1 in England, Sri Lanka (Bao et al, 2010) and Nigeria (Abalaka, 1984) respectively.…”

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

“…In some areas of Senegal, over 85% of the peanuts, oil samples were contaminated with AFB1 at an average level of 40 μg/kg (Abalaka, 1984). Other edible oils, such as chili oil, coconut oil and cottonseed oil, have been reported to be contaminated with AFB1 in England, Sri Lanka (Bao et al, 2010) and Nigeria (Abalaka, 1984) respectively. Elzupir 98.8% of the oil samples, with total Aflatoxins (AFB1 + AFB2 + AFG1 + AFG2) levels of 0.43 to 339.9 μg/kg and an average level of 57.5 μg/kg.…”

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

See 2 more Smart Citations

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

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Edible oils are widely consumed foods. These oils come from various animal materials raw and vegetable products. Edible oils are prone to many contaminants. Contaminants can be found at all levels from oilseed production to conservation through refining processes and end up in oils. The contaminants origin may be of endogenous or exogenous. These are water, phosphorus, non-visible insoluble compounds, free fatty acids, residual hexane, benzo [a] pyrene, pesticides, dioxins, mycotoxins, mineral oils, cargo residues, minerals such as iron, copper, lead, gossypol, many primary and secondary oxidation products, etc. To eliminate or limit these compounds having a nuisance or toxicity for the consumer, it is allowed the refining of oils (chemical, physical or enzymatic). In addition, the regulatory limits of anti-nutritional factors in edible oils have been set in order to obtain quality oils and to guarantee the health of consumer living in developing country. This results in analytical methods developed for quantitative and qualitative evaluation of oils intended for human consumption. Contribution/Originality: This study on the contaminants of edible oils contributes to knowledge the sanitary consumption of these oils and their analytical methods. Previously, the contaminants in the oils did not experience infatuation. Our study focuses on pesticides, mycotoxins and gossypol which are anti-nutritional factors present in edible oils widely consumed.

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Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

Section: Mycotoxins In Edible Oilsmentioning

confidence: 99%

See 1 more Smart Citation

The Oils Refining Process and Contaminants in Edible Oils: A Review

Zio¹,

Cissé²,

Oumarou³

et al. 2020

Journal of Food Technology Research

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“…Em estudos de ração para frango na Argentina foram encontrados valores de contaminação de 3,97 log10 UFC/g para Aspergillus flavus e 3,00 log10 UFC/g para Aspergillus parasiticus, sendo que a contaminação com o gênero Aspergillus ssp. variou de 3,00 a 4,98 log10 UFC/g (MAGNOLI et al, 1998) e para Fusarium verticillioides 5,08 log10 UFC/g de ração (MAGNOLI et al, 1999), e Sanchis et al (1995) 1984;MONTANI et al, 1988 As atividades de água encontradas nos substratos estudados estão abaixo das atividades de água encontradas em literatura tidas como ideais para a proliferação de Fusarium ssp., a atividade de água mínima para Fusarium ssp. é de 0,87 (SANCHIS et al, 2006).…”

Section: Resultsunclassified

“…Pode-se observar altos níveis no milho, no entanto os níveis nas rações são bem menores, existe a possibilidade de ter ocorrido a diluição das aflatoxinas do milho, já que o milho representa cerca de 65% da composição da ração, este efeito também foi observado por Allameh et al (2005), que utilizando milho com 1.000 µg/kg de AFB1 encontraram na ração 650 µg/kg. Abalaka (1984) analisou amostras em fábricas de ração para frangos de corte localizadas na Nigéria e obteve níveis de até 781 µg/kg em milho e 101 µg/kg de aflatoxinas totais em milho e ração, respectivamente. Em Marrocos foram encontrados níveis de até 11,2 µg/kg de AFB1 em milho e 5,38 µg/kg de AFB1 em ração de frango (ZINEDINE et al, 2007).…”

Section: Aflatoxinasunclassified