Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria Determination of aflatoxin B1 (Piper nigrum L.) and oregano (Origanum vulgare L.) by thin-layer chromatography and densitometry

• Main Authors: Guilherme Prado, Marize Silva de Oliveira, Ana Paula Aprígio Moreira, Adriana de Souza Lima, Robson de Assis Souza, Matheus do Carmo Alves
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2008-01-01
• Series: Química Nova
• Subjects: aflatoxin B1; methodology; spices
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300009
• ISSN: 0100-4042; 1678-7064

<abstract language="eng">An analytical study based on extraction with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B1 by thin-layer chromatography,in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B1 and relative standard deviations, from spice samples spiked at levels from 4.86 to 97.70 µg/kg, were, respectively, higher than 72% and lower than 20%. Application to spice samples available in Minas Gerais state, purchased at popular markets, showed no contamination with aflatoxin B1.