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Determination of aflatoxin in processed dried cassava root: validation of a new analytical method for cassava flour

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Title Determination of aflatoxin in processed dried cassava root: validation of a new analytical method for cassava flour
 
Creator Gnonlonfin, G.J.B.
Katerere, D.R.
Adjovi, Y.C.S.
Brimer, L.
Shephard, G.S.
Sanni, A.
 
Subject aflatoxins
cassava
 
Description A new method that uses HPLC with a photochemical reactor for enhanced detection was developed and validated for the determination of aflatoxins in cassava flour. Samples were spiked with a mixture of four aflatoxins at 5, 10, and 20 microg/kg mixed with either 1 or 5 g NaCI and extracted with methanol-water (80 + 20, v/v) by shaking for 10 or 30 min. An immunoaffinity column was used for cleanup. HPLC with postcolumn derivatization, for enhancement of aflatoxin fluorescence, and fluorescence determination were used for quantitation of the toxin concentration. The method was validated for recovery, linearity, and precision at the three concentrations tested. Recovery ranges were 52-70, 69-85, and 80-89% for the spiking levels of 5.0, 10.0, and 20.0 microg/kg, respectively. It appears that the amount of salt (NaCl) and the shaking time are critical factors in this method; optimal performance was obtained when 1 g salt was used and the shaking time was 10 min. The good linearity and precision of the method allowed baseline separation from interferences, e.g., coumarins.
 
Date 2010
2015-09-30T10:55:50Z
2015-09-30T10:55:50Z
 
Type Journal Article
 
Identifier Gnonlonfin, G.J., Katerere, D.R., Adjovi, Y., Brimer, L., Shephard, G.S. and Sanni, A. 2010. Determination of aflatoxin in processed dried cassava root: Validation of a new analytical method for cassava flour. Journal of AOAC International 93(6):1882-1887.
1944-7922
https://hdl.handle.net/10568/68341
http://www.ingentaconnect.com/content/aoac/jaoac/2010/00000093/00000006/art00023
 
Language en
 
Rights Limited Access
 
Format p. 1882-1887
 
Source Journal of AOAC International