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Research Article |

Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC)

Mycotoxins are toxic secondary metabolites produced by various molds and fungi. While they are more commonly associated with crops such as grains, nuts, and fruits, they can also be found in bakery food products that use these ingredients as raw materials. The presence of mycotoxins in bakery products can pose health risks if consumed in large quantities. Mycotoxins are secondary metabolites generated by several species of fungus that have a negative impact on food quality and are dangerous for both people and animals. Aflatoxins (AF), Fumonisins (FUM), Deoxynivalenol (DON), Ochratoxin A (OTA), Zearalenone (ZEA), Patulin (PAT), and Citrinin (CIT) are the most prominent and commercially relevant mycotoxins TLC has become a remarkably efficient, fast, and, in most circumstances, inexpensive separation technique in mycotoxicology. In this study, mycotoxins from various fungi, including Aspergillus species, Penicillium species, Fusarium species, Mucor species, Nocardia species, Trichoderma species, Curvularia species, Bipolaris species, Rhizopus species, and Alternaria species, are screened using TLC (Thin layer chromatography) analysis metod, an easy physicochemical experiment, to determine whether they are present in bakery products. The extraction of mycotoxins used a variety of solvent systems. The study focused on the detection of mycotoxins in bakery food samples using Thin Layer Chromatography (TLC) technique. Fungal species, including Aspergillus sp, Penicillium sp, Fusarium sp, Mucor sp, Nocardia sp, Trichoderma sp, Curvularia sp, Bipolaris sp, Rhizopus sp, and Alternaria sp, were screened for mycotoxins. The TLC plates were visualized under visible light and UV light to identify the presence of mycotoxins. The study's ultimate objective is to find the precise mycotoxins that the targeted fungi species includes. Findings of this study can help create methods for preventing the formation of mould and extending the shelf life of bakery products.

Mycotoxins, Thin Layer Chromatography, Fungi, Aspergillus sp, Fusarium sp, Fumonisins

APA Style

Lakshman, S. K., Bellibatlu, R. (2024). Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Frontiers in Environmental Microbiology, 10(1), 1-5. https://doi.org/10.11648/j.fem.20241001.11

ACS Style

Lakshman, S. K.; Bellibatlu, R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front. Environ. Microbiol. 2024, 10(1), 1-5. doi: 10.11648/j.fem.20241001.11

AMA Style

Lakshman SK, Bellibatlu R. Qualitative Analysis of Mycotoxins by Thin Layer Chromatography (TLC). Front Environ Microbiol. 2024;10(1):1-5. doi: 10.11648/j.fem.20241001.11

Copyright © 2024 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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