| dc.description.abstract | Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. Studies have shown that, these ingredients may be contaminated by toxicogenic fungi and subsequent production of mycotoxins that cannot be neutralized through cooking. In Uganda, cinnamon is one of the commonest spices used and often sold in supermarkets, but there is limited literature about its safety in terms of mycotoxin contamination which could lead to serious health hazards. In the present study, the possible contamination of cinnamon spices by aflatoxins (AF) and ochratoxin (OT) was investigated from samples collected around different supermarkets in Kira municipality, Uganda. A total of 27 powdered cinnamon spice samples were purchased from supermarkets around Kira municipality. Extraction of AF and OT was done using solvent extraction method at Analytical Biosciences Laboratory, Makerere University AR grade reagents were used and additionally, screening of AF and OT was done using thin layer chromatography and high performance thin layer chromatography respectively. Data was analyzed using STATA software package version 15, and the respective frequencies of each mycotoxin calculated and results recorded. The results showed that all the screened cinnamon spice samples were contaminated with AF and 26 samples (96.3%) with OT. Regarding the high mycotoxins contamination in cinnamon spices as shown in the current study, this indicates that there is a high yet unregulated consumption of mycotoxins in the community which has been proven to be detrimental to health. A quantitative study should be carried out and regular effective surveillance by UNBS and quality control procedures are highly recommended. | en_US |
