Abstract
Busia and Kisii Central districts have repeatedly reported high levels of aflatoxins in foods. The objectives of the study were to determine oil contents and the relationship between oil contents and the levels of total aflatoxin in peanuts varieties produced in the two districts. Three samples of each of the four (4) varieties of peanuts obtained from Busia; Valencia red, Uganda local, Homa Bay local and local red and 3 varieties from Kisii Central; Valencia red, Uganda local and Homa Bay local were analyzed and the average oil contents of the samples in each variety determined. The oil contents of peanuts were determined by a standard Soxtec extraction method and total aflatoxins were analyzed using high performance liquid chromatography (HPLC) technique. Peanuts from Busia district had significantly higher oil contents compared to those from Kisii Central (t=3.22, df=6, P=0.012). Peanuts of Valencia red variety from both Busia and Kisii Central had higher oil content (mean 46.9), than other varieties. In addition, Valencia red from Busia district had slightly higher oil content (47.2%) than those of the same variety from Kisii Central (46.6%). However, the difference was not significant (t=1.08, df=6, P=0.394). Overall, oil content in peanuts decreased with an increase in aflatoxin levels (r=-0.496, P=0.031) except in peanuts of Uganda local red variety from Kisii Central. Growing of improved varieties of peanuts such as Valencia red which was least contaminated with aflatoxin and had higher oil content should be encouraged in Kenya.
Highlights
Aflatoxins are mycotoxin produced by Aspergillus species which grows in peanuts
There are no studies documenting the effect of peanuts oil on growth of A. flavus and aflatoxin production in Kenya whereas such knowledge would be important in selection of peanut varieties for farming that are resistant to Aspergillus fungi that produces aflatoxin
Peanuts varieties from Busia and Kisii Central districts In both districts, peanuts of Valencia red variety had the highest number of samples, 59 and 89 from Busia and Kisii Central districts respectively which were significantly different from the other varieties
Summary
Aflatoxins are mycotoxin produced by Aspergillus species which grows in peanuts. Peanuts and peanuts oils are widely consumed in Kenya and peanut contamination with aflatoxins pose health risks to humans [1]. The oils inhibit fungal pathogenesis factors, disrupting mitochondrial respiration, a critical process that provides acetyl-CoA for AF biosynthesis and they are associated withmorphological alterations in the mycelium, such as vacuolation of cytoplasm and attenuation of cell wall [3]. This suggests that the integrity of the cell barriers that of the cell wall, may be crucial in the regulation of aflatoxin production and excretion [3]. The current study evaluated the effect of peanut oils on growth of Aspergillus species and aflatoxin production in peanuts collected from Busia and Kisii Central districts
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