Determination of Aflatoxin Contamination in Various Spices

K. Moorthy^1,2

¹Department of Microbiology, Vivekananda College of Arts and Sciences for Women, Tiruchengode India.

²Department of Microbiology , Bharathidasan University, Tiruchirapalli India.

Corresponding Author E-mail: moormicro@gmail.com

ABSTRACT: A total of 16 various types of 48 spices were collected from 3 different districts, such as Namakkal, Erode and Karur. All spices were subjected to isolation of abundance of Aspergillus flavus. The highest abundance was observed in Anise (41.61) and lowest in Black Cumin (1.33%). Among the three district, high occurrence was observed in Karur (13.6%) followed by Namakkal (11.47%) and Erode (7.90%). All samples were subject to physiochemical analysis such as moisture and pH analysis. The Acorus samples had highest moisture content 12.99% and second most clove (12.21%). In all the samples, the pH ranged from 3.5-6.8 pH. Among the 16 samples highest pH observed in dry ginger (6.14). Second part of the present study was isolation of aflatoxigenic fungi (A. flavus), among 16 samples chebulic myrobalan and clove not detected any aflatoxins B1and B2. From remaining 14 samples, the toxin ranges were 13.60 to 167.2ppb. The highest aflatoxins were detected in black pepper III (167.20ppb). Furtherly antifungal activity of essential oils against aflatoxigenic fungi (A. flavus) was done. Out of 4 essential oils, clove oil was significantly inhibited the growth of A. flavus than the other three oils. This study facilitated useful information about the risk of aflatoxin hazard and hopes to raise the consciousness among consumers, researchers, farmers and traders about the importance to risk of aflatoxin, aflatoxigenic A. flavus and their control.

KEYWORDS: Aspergillus flavus; Spices; Aflatoxin; Essential oil; Antifungal activity

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