Aflatoxins are mycotoxins, structurally related compounds produced as secondary metabolites by Aspergillus molds, primarily flavus and parasiticus. Aflatoxins occur naturally in peanuts, cottonseed, corn, and dried chili pepper, as well as many mixed or processed foods and feeds. A simple, sensitive, and robust HPLC method with post-column derivatization and Ultraviolet detection was used to an...

Aflatoxins difuranocoumarin derivatives are produced by fungi Aspergillus flavus, Aspergil‐ lus parasiticus and Aspergillus nomius [1] and they are part of the group of mycotoxins. From the twenty metabolites that have been formed endogenously in animals, aflatoxins B1, B2, G1 and G2 (AFB1, AFB2, AFG1 and AFG2) are the most common and the most toxic. The names of aflatoxins B1, B2, G1, and G2 a...

Aflatoxin is a naturally occurring food contaminant. The aflatoxins produced by aflatoxic fungi include B1, B2, G1 and G2, as well two extra metabolic products, M1 M2, which are significant feed contaminants. presence of in foods also affected insect activity, poor timing harvest, heavy rainfall at harvest post-harvest inadequate drying the crop before storage, humidity, temperature, aeration s...

Aflatoxins are secondary metabolites produced by fungi species from the genus Aspergillus, notably A. flavus, parasiticus and nomius, which develop naturally in food products tend to cause wide array of toxic effects several animal species, including humans. typically reported dry commodities such as cereals, spices, fruits. This research was conducted Ido-Osi, Efon, Emure Local Government Area...

background and objectives: aflatoxins are mycotoxins produced by aspergillus flavus and aspergillus parasiticus that can contaminate human and animal foods, including corn, wheat, rice, peanuts, and many other crops resulting in the illness or death of human and animal consumers. the aim of this study was to detect aflatoxin b1, b2, g1, g2 and total aflatoxin  in kashkineh, a traditional irania...

background cereal products are susceptible to mould damage during pre- and post-harvesting stages of the production. the regional specificity of golestan province in the northern region of of iran, with its high temperature and high relative humidity, acts as a leading factor for the growth of aflatoxin-producing fungi. it is well known that contamination of starch-based ingredients with mycoto...

The aim of the present study was to develop a rapid, simple and reliable method for identification quantification six mycotoxins in wine using liquid chromatography with electrospray ionization tandem mass spectrometry. analytical fully validated, calibration curves were made correlation coefficients >0.9970. A short analysis time acceptable extraction efficiency achieved by direct analytes ...