Development of Analytical Method Protocol for the Separation and Quantitation of Aflatoxins in Peanut

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 analyze Aflatoxins B1, B2, G1, and G2 in ground peanuts. Although more than a dozen aflatoxins exist, the four major toxins of interest are B1, B2, G1 and G2. They are designated according to their absorption properties in the UV region of the spectrum. Aflatoxin B1 and B2 emit radiation corresponding to blue wavelength, while G1 and G2 emit yellow-green wavelength. The extracts were cleaned using Solid Phase Extraction method (SPE) preferably over Immuno affinity columns (IAC) as the former give better recovery of aflatoxins than the latter one even with most challenging matrices and other methods like Soxhlet extraction and Accelerated Solvent Extraction. Further no interferences were found to be present after the cleanup of the sample matrix.