Biochemical and toxicological studies on raw and roasted peanut naturally contaminated with aflatoxins [electronic resource].

Includes reference.

Aflatoxins are common contaminants of peanut and peanutbased products. Survey for aflatoxins in commercially available peanut was carried out in Great Cairo, Egypt. One hundred and four samples (52 raw peanut sample and other 52 roasted peanut samples) were purchased from markets of allover Cairo. The samples were analyzed for aflatoxins and quantified by liquid chromatography equipped with fluorescence detector. The results indicated that 33% of the raw peanut samples were naturally contaminated with aflatoxin and 21% of the samples were violated the maximum residue limit (MRL). While only 10% of the samples of roasted peanut were naturally contaminated and 0.02% of the samples were violated the MRL. The results were integrated with consumption data to develop a dietary exposure for Egyptian consumers. The percentages of estimation daily intake (EDI) of aflatoxin B1 were 8233 and 2948% for raw and roasted peanut, respectively. Despite of the previous data the toxicological parameters analyzed Le. total protein, albumin, ALT activity and AST activity, as well as the histopathology studies showed contrarily results when groups of rats were fed on raw and roasted peanut free of aflatoxins and raw and roasted peanut naturally contaminated with aflatoxins. The parameters were studied after zero time, two, four and six weeks. The changes in the last group of rats were irreversible, whereas changes in the other groups were reversible. From the biochemical analysis and histopathology logical lesions it was found that roasted peanut naturally contaminated with aflatoxins was more effective on liver function than raw peanut.

Summary in Arabic.

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