Evaluation of Aflatoxin Content in Tomatoes (Lycopersicum esculentum) in Awka

Healthy and unhealthy tomatoes were analyzed to compare the aflatoxin content and evaluate heat treatment on the unhealthy tomato samples in Awka. The healthy and unhealthy tomato samples were selected randomly from Eke Awka Market, First Market and Second Market. The aflatoxins were extracted and analyzed by using Thin Layer Chromatography and effect of heat treatment on aflatoxin levels of the samples were determined after 10, 20, 30minutes of heat treatment at 1000C. The results showed that the presence of aflatoxin in the healthy tomato samples was below the limit of detection (0.005μg/kg), while in the unhealthy tomato samples it was above the limit of detection. The average value of aflatoxin contents in unhealthy tomato samples were 8.02 + 0.43, 7.94 + 0.89, 8.49 +0.51 respectively. The prevalence and amount of aflatoxin was highest at second market and lowest at first market. The effect of heat treatment on the aflatoxin contaminated unhealthy tomato samples at 1000C for 10, 20 and 30 minutes significantly reduced the aflatoxin levels to 35.33%, 51.83%, 71.85% respectively. Therefore, the consumption of healthy tomato is safer than the consumption of unhealthy tomatoes and proper cooking of tomatoes at 1000C under normal atmospheric conditions over a period of time will significantly reduce the level of aflatoxin in tomatoes. Keywords: Aflatoxin, Lycopersicum esculentum, Heat treatment