INCIDENCE OF AFLATOXIN CONTAMINATION IN SELECTED SPICE SAMPLES IN ANDHRA PRADESH

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dc.contributor.advisorUMAREDDY, M.
dc.contributor.authorKIRANMAYI, D.
dc.date.accessioned2018-06-06T08:46:06Z
dc.date.available2018-06-06T08:46:06Z
dc.date.issued1999
dc.description.abstractAflatoxin B] is a potential carcinogen, teratogen, mutagen and immunosuppressiveagentproducedasasecondarymetabolitebythestorage fungi Aspergillus flaws and Aspergillusparasiticus. Various agricultural commoditieswerefoundtobecontaminatedwithaflatoxins likerice,wheat, maize,peanuts,coconut,milk,spicesetc. The present surveywas designed to estimatethe extent ofaflatoxincontaminationinselectedspicesinAndhraPradesh. Atotalof188samplesof five kinds ofspices namely red chillies (n= 59), black pepper (n=28), coriander(n=50),turmeric(n=26)anddryginger(n=25)werecollected fromdifferentmarketyards,wholesaleandretailshops. Amountofaflatoxinin thesecollectedspicesampleswasestimatedusingIndirectCompetitiveELISA methodofaflatoxinanalysis. Cookingexperimentwasalsodonewithredchilli saucepreparedfromnaturallycontaminatedredchilliestoknowtheeffectof cookingonthestabilityofaflatoxins. Theresultsoftheaflatoxinanalysisofspicesshowedthatredchillieswasthemostoftencontaminatedcommodity,havinghigh aflatoxinlevelsupto 400 ug/kg. Incidenceofaflatoxins inblackpepperwasalso highbutthe maximumlevelsremainedbelow100ug/kg. Intheremainingthreetypesof spices i.e., coriander, turmeric and dry ginger, all the Spices recorded an aflatoxinlevelofbelowlOpg/kg.AmongalltheSpicescorianderwasfoundto contain lowestlevelsofcontamination andthemaximum levelofaflatoxin recordedwasonly3.2ug/kg. Theresultsofthecookingexperimentshowedthataflatoxinwasstabletoheatasthea flatoxinlevelsinchillisauceremainedunchangedevenaftersubjectingtomicrowavecookingathightemperature. ThusmiCIOWaveheating wasprovedtobeineffectiveindestroyingtheaflatoxinsinredchillies. Fromtheresultsofthepresentstudyitcanbeconcludedthatbesidesothermajorcommodities,spicesarealsocontaminatedwitha flatoxinsbeyondpermissiblelimits. AlthoughtheconsumptionoftheseSpicesislimitedwhen comparedtoessentialcommoditieslikecerealsandoilseeds,theirlong-term adverseeffectsonthehealthofpeoplecannotberuledout. Hence,thereisa needforregularandfrequentcheckingofthesecommoditiesalso.en_US
dc.identifier.citationD5930en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810049469
dc.keywordsINCIDENCE OF AFLATOXIN CONTAMINATION IN SELECTED SPICE SAMPLES IN ANDHRA PRADESHen_US
dc.language.isoenen_US
dc.publisherProfessor Jayashankar Telangana State Agricultural Universityen_US
dc.subHome Scienceen_US
dc.subjectnullen_US
dc.themeFood and Nutritionen_US
dc.these.typeM.Scen_US
dc.titleINCIDENCE OF AFLATOXIN CONTAMINATION IN SELECTED SPICE SAMPLES IN ANDHRA PRADESHen_US
dc.typeThesisen_US
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