Determination Of Aflatoxin in Various Spices Samples and Its Detoxification Using Black Seed Oil: A Biological Approach

Abstract

Aflatoxins are poisonous compounds generated by specific fungal species that are naturally occurring everywhere and are essentially inevitable. They can seriously endanger human health by contaminating food crops. Aflatoxin contamination of spices is a serious worldwide problem that affects trade and they are cited as the first significant risk in border rejection. Objectives: The objectives of this study were to ascertain the aflatoxin content of different spices samples and to use varying concentrations of black seed oil to detoxify positive samples. Methods: Thin Layer Chromatography (TLC) was used to determine the aflatoxins in various spices and contaminated sample were detoxified by black seed oil. Results: From this study aflatoxins were detected in 70% and 30% spices samples have no aflatoxin. Among contaminated samples 43% had aflatoxins beyond the permissible limits whereas 57% had the aflatoxins below the permissible limits. The positive samples were alleviated by biological method i.e. black seed oil (1-10%) which detoxified aflatoxin in fennel 49.52 ± 1.50 – 92.50 ± 1.94% and detoxification level was found in cumin seed 55.37 ± 1.52 – 87.32 ± 1.83 while in fenugreek it was ranging from 50.20 ± 1.50 – 82.37 ± 1.75. Conclusions: This study showed that black seed lowered aflatoxin levels in some spices.