Improving method for the detection of aflatoxins in green coffee beans

ABSTRACT

The extraction and clean-up of aflatoxins [AFs] in green coffee beans were performed according to two official methods and an improved method. The TLC and HPLC techniques were used in the detection and determination of AFs in the final extracts. The results indicated that the AOAC method for green coffee beans failed to separate the four aflatoxins from a zone of pigmentation that masks the area of aflatoxins B[2]G[1] and G[2]. Aflatoxin B1, was the only spot that appear clearly. Also, the AOAC method for the detection of aflatoxins in cocoa beans failed to separate the pigmentation that mask the area of where aflatoxins spots should appear. The improved method seems to remove the interference compounds and aflatoxins spots appear clearly. The percentage recoveries for total aflatoxins were detected by HPLC and recorded 46.1%, 13.9% and 74.6% for AOAC for green coffee beans, AOAC for cocoa beans and the improved methods, respectively