ISSN: 2375-3765
American Journal of Chemistry and Application  
Manuscript Information
 
 
Determination of Aflaxtoxin in Some Edible Oils Obtained from Makurdi Metropolis, North Central Nigeria
American Journal of Chemistry and Application
Vol.4 , No. 5, Publication Date: Aug. 31, 2017, Page: 36-40
178 Views Since August 31, 2017, 52 Downloads Since Aug. 31, 2017
 
 
Authors
 
[1]    

Samuel Peter Malu, Department of Chemical Sciences, Federal University, Wukari, Nigeria.

[2]    

Raymond Bwano Donatus, Department of Chemical Sciences, Federal University, Wukari, Nigeria.

[3]    

Joseph Torshian Ugye, Department of Chemical Sciences, Federal University, Wukari, Nigeria.

[4]    

Edobor Peter Kenneth Imarenezor, Department of Microbiology, Federal University, Wukari, Nigeria.

[5]    

Aondakaa Leubem, Department of Chemistry, Benue State University, Makurdi, Nigeria.

 
Abstract
 

The concentration of aflatoxin (B1, B2 and G1, G2) in soya bean oil, groundnut oil, beniseed oil, palm kernel oil, melon oil and coconut oil were ascertained using Enzyme Linked Immuno Sorbent Assay Reader and the result showed that the concentration of aflatoxin in soya beans oil was 1.843 µg/L, groundnut oil 1.879 µg/L, beniseed was 1.900µg/L, palm kernel oil was 1.869 µg/L, melon seed oil was 0.8352µg/L, and coconut oil was 1.8552 µg/L. The overall results therefore shows that the edible oils are satisfactory for consumption due to low amount of aflatoxin present, when compared with National Agency for Food and Drug Administration and Control (NAFDAC) standard of 10 µg/L of aflatoxin for food that require heating before consumption and 4 µg/L of aflatoxin for food that do not require heating before consumption.


Keywords
 

Aflatoxin, Beniseed, Groundnut, Palm Kernel, Oil


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