Aflatoxins and Moisture Levels in Edible Oils Produced in Burkina Faso

Main Article Content

Souleymane Zio
Isaac Dembele
Raoul Sylvain Bazoin Bazié
Abel Tankoano
François Tapsoba
Fatoumata Hama-Ba
Laurencia Toulsoumdé Songre-Ouattara
Fulbert Nikiéma
Driss Elothmani
Yves Traoré
Aly Savadogo

Abstract

Aim: The study aim was to assess aflatoxin and moisture levels in edible oils produced and consumed in Burkina Faso to know the impact on consumer health.

Methodology: A total of 61 samples of refined cottonseeds oils and crude peanut oils were collected from Ouagadougou, Bobo Dioulasso and surrounding areas. Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2) were determined by HPLC and moisture by differential weighing after oven drying.

Results: The moisture content of peanut oils were ranged from 0.06 to 0.18% and cottonseeds oils from 0.02 to 0.17%. The moisture average is 0.13% for peanut oils and 0.08% for cottonseeds oils (P<0.05). The moisture of all oils is lower and conform to the Codex Alimentarius standard. AFB1, AFB2, AFG1 and AFG2 were identified in 86.89% of the oil samples analyzed. The proportion of samples contaminated with AFB1 is 57.38%, 59.02% for AFB2, 42.62% for AFG1 and 65.57% for AFG2. The AFB1 average of peanut oils is 6.21 ng/g while that of cottonseeds oils is 0.03 ng/g. The AFB2 average of peanut oils is 0.89 ng/g against 0.04 ng/g for cottonseeds oils (P<0.05). The AFG1 average of peanut oils is 0.54 ng/g and 0.08 ng/g for cottonseeds oils (P<0.05). The AFG2 average of peanut oils was 0.66 ng/g against 0.64 ng/g for cottonseeds oils. AFG2 had the highest proportion of all oils while AFB1 has the highest concentration and proportion in peanut oils. The 72.13% samples analyzed in this study comply with the European Community standard for aflatoxin B1 level maximum in oilseeds.

Conclusion: Aside from the moisture content that comply with the standard, aflatoxins are present at varying levels and can negatively impact the consumer health. It is important to strengthen the monitoring and production system in order to have quality oil.

Keywords:
Edible oil, aflatoxin, moisture, Burkina Faso

Article Details

How to Cite
Zio, S., Dembele, I., Bazoin Bazié, R. S., Tankoano, A., Tapsoba, F., Hama-Ba, F., Songre-Ouattara, L. T., Nikiéma, F., Elothmani, D., Traoré, Y., & Savadogo, A. (2020). Aflatoxins and Moisture Levels in Edible Oils Produced in Burkina Faso. European Journal of Nutrition & Food Safety, 12(6), 1-12. https://doi.org/10.9734/ejnfs/2020/v12i630233
Section
Original Research Article

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