ISOLATION, IDENTIFICATION AND EXTRACTION OF AFLATOXIN B2 BY CHROMATOGRAPHIC TECHNIQUES

Aflatoxin is the most common and well-studied group of all mycotoxins, which are typically found in the surrounding environment, such as soil and food. Foods most susceptible to aflatoxins include peanuts, corn, and nuts like Brazil nuts and pistachios, as well as certain small grains such as rice. This study aimed to isolate, identify, and extract aflatoxin. An aflatoxin-producing mold from the Aspergillus spp. was isolated from the dump yard soil. Isolated colonies were observed and identified morphologically as Aspergillus flavus. These exhibit greenish, powdery colonies with white edges, and under microscopic observation, reveal exospores surrounding the conidia. The mold was cultivated on various selective media, with Potato Dextrose Agar supporting optimal growth. Extraction of aflatoxin was achieved through centrifugation and filtration techniques, followed by identification using thin layer chromatography (TLC). This research enhances the understanding of aflatoxin-producing fungi, the types of aflatoxin, and their sources.