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United Arab Emirates University (2015)

Aflatoxin level in selected spices in Abu Dhabi markets

Salma Ibrahim Al Hammadi

Titre : Aflatoxin level in selected spices in Abu Dhabi markets

Auteur : Salma Ibrahim Al Hammadi

Université de soutenance : United Arab Emirates University

Grade : Master of Science (MS) 2015

Présentation
Aflatoxins (AF) are toxic secondary metabolites secreted by the fungi Aspergillus or Penicillium. Four aflatoxins (AFB1, AFB2, AFG1 and AFG2) are common in foods and feeds produced or stored under unfavorable conditions of humidity and temperature AFB1 is considered the most toxic.
Spices are significant ingredients in the UAE cuisine, used for the purpose of seasoning, coloring, and flavoring. In this research, 94 samples of spices (including pepper, chili, coriander, fennel seeds, paprika, turmeric, zataria, and mixed spices) purchased from different markets in the Emirate of Abu Dhabi, were analyzed for their contents of AF. Sample were analyzed using high-performance liquid chromatographic (HPLC) system, coupled with fluorescence detector. The results showed that only one paprika sample contained a level higher than the permissible limit set by the Ministry of Environment and Water (15 μg/Kg), while five other samples contained 4.3-6.7 μg/Kg of total AF. These levels are actually low compared to what was found in other countries having the same climate as the UAE. This may be due to the strict regulations implemented in the Emirate of Abu Dhabi on the process of food importation, storage and handling.

Présentation

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Page publiée le 29 novembre 2016, mise à jour le 8 novembre 2017