Effect of Moisture Content on Aflatoxin B1 production in Wheat Flour Samples Collected from Lahore, Pakistan

• Main Authors: Naseem Zahra, Ayesha Idrees, Muhammad Aslam, Zahra Noreen, Shahid Masood, Muhammad Khalid Saeed, Imran Kalim, Alim-un-Nisa, Sajila Hina, Ijaz Ahmad, Muhmamad Ashraf, Mahnoor Razzaq, Saba Zain-ul-Abideen
• Format: Article
• Language: English
• Published: National Centre of Excellence in Analytical Chemsitry 2019-12-01
• Series: Pakistan Journal of Analytical & Environmental Chemistry
• Subjects: aflatoxin b1; wheat flour; tlc
• Online Access: http://www.pjaec.pk/index.php/pjaec/article/view/601/311

The present research was conducted to study the effects of moisture contents on the level of aflatoxin B1 (AFB1) in wheat flour samples collected from different areas of Lahore. Total 30 samples were collected from different locations and shops in Lahore- Pakistan, making sure that they have different levels of moisture contents. Thin layer chromatography technique was (TLC) selected to check the AFB1 contamination levels in wheat flour samples. The AFB1 was detected in 10 samples (33.33%), out of which 7 samples (23.33%) had AFB1 levels within permissible range, i.e. 2 µg/kg, while 3 samples (10%) contained AFB1 levels i.e. 2.67 µg/kg, 2.93 µg/kg, 3.01 µg/kg above permissible range. From the study it was concluded that the contaminated samples had greater moisture contents than that of non contaminated samples. Sample with 35% moisture content has 3.01 µg/kg AFB1 levels. The food stuff can be protected from AFB1 production by minimizing the moisture contents, the lesser the moisture content, the lesser will be the aflatoxin levels in food samples.