Aflatoxins and Moisture Levels in Edible Oils Produced in Burkina Faso
Souleymane Zio
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Isaac Dembele
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Raoul Sylvain Bazoin Bazié
Laboratoire National de Santé Publique, 09 BP 24 Ouagadougou 09, Burkina Faso.
Abel Tankoano
Département de Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, 03 BP 7047 Ouagadougou 03, Burkina Faso.
François Tapsoba
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Fatoumata Hama-Ba
Département de Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Laurencia Toulsoumdé Songre-Ouattara
Département de Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Fulbert Nikiéma
Laboratoire National de Santé Publique, 09 BP 24 Ouagadougou 09, Burkina Faso.
Driss Elothmani
Laboratoire Grappe, Ecole Supérieure d’Agricultures, Université Bretagne Loire, 55 Rue Rabelais-BP 49100 Angers, France.
Yves Traoré
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Aly Savadogo *
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
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