Journal of Food Safety and Hygiene 2015. 1(2):63-68.

Validation of simultaneous analysis method for determination of aflatoxins in olive oil by high performance liquid chromatographyfluorescence detector
Samaneh Nabizadeh, Nabi shariatifar, Shahram Shoeibi, Gholamreza Jahed-Khaniki, Ramin Nabizadeh-Nodeh, Esmail Shokoohi


Vegetable oils, especially olive oil, are used as healthy fats in modern nutrition. The study aim was to optimize and validate a methodology for the simultaneous analysis of aflatoxins B1, B2, G1 and G2 in olive oil by high performance liquid chromatography-fluorescence detector (HPLC-FLD). The procedure of the validation for the determination of aflatoxin B1, B2, G1 and G2 in traditional olive oil was performed. The recovery of AFS (B1, B2, G1 and G2) in three spiking levels was in range of 84.45-109%. The repeatability of measurements, represented by the standard deviation (RSDr) was 8.11 %,8.05%, and 3.76 % at the spiking levels of 0.5ng/g, 2 ng/g and 6 ng/g,respectively. The limit of quantification (LOQs) and limit of detection (LOD)were 0.5ng/g and 0.16 ng/g. The results of validation parameters show that he procedure is suitable and simple for the determination of aflatoxins B1,B2, G1 and G2 in traditional olive oil and can be implemented for the routine analysis.




Aflatoxins, Method validation, Olive oil, Liquid chromatography

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