Mycotoxin residues in different chicken products by HPLC and their inactivation ‎using Gamma radiation

Ashraf A. Abd El-Tawaab , Fatma I. El-Hofy , Ayman H. Mahmoud , Dina M. Rashed

Abstract

Mycotoxin residues were studied in different chicken products by HPLC and their inactivation using Gamma radiation. 120 different chicken products were examined for the presence of mycotoxins (AFB1, AFB2, AFG1, AFG2, and OTA) using highly accurate and precise HPLC-FLD assay. High recovery was achieved by purification of the sample extract using immunoaffinity columns (IAC). Derivatization of AFs was carried out with a 0.005% aqueous solution of pyridine hydrobromide perbromide (PBPB) by utilizing a post-column LC pump. The incidence of mycotoxins in analyzed chicken products showed that the level of Afla B1, Afla B2, and Afla G2 were 10 % for each and of Afla G1 and Ochra A were ranged from 10 to 16.7% for each. The results showed that the highest concentration of examined mycotoxins was present in the liver as the liver is the harbor site of mycotoxin residues. The influence of different gamma irradiation rays (6, 8, and 10 kGy) was studied on the reduction of the existed in examined chicken products. There is a positive connection between the elevation of gamma irradiation dose used to the samples and the reduction level of total mycotoxins current in these samples, whereby, the most reduction percentage of mycotoxins were achieved at 10 kGy; it reaches 19.6% for total mycotoxins, 27% for AF B1, 40.43% for AF B2, 59.42% for AF G1, 92.15% for AF G2, and 73.44% for OTA.