Review on Removal of aflatoxin from maize by using plant extract

Abstract

This review summarizes the historical development of aflatoxin problems in maize and the attendant responses in the agricultural research community. Originally, studies were focused on the stored commodity, since the two toxin-producing species, Aspergillus flavus and A. parasiticus, were considered storage fungi. Laboratory investigations identified major factors influencing development of the toxin-producing species in storage, such as moisture, temperature, aeration and substrate. Various modifications of key components of the storage environment were developed to control the fungi. The discovery of preharvest infection of developing maize kernels by A. flavus or A. parasiticus and subsequent production of aflatoxin introduced a new facet of mycotoxicology. The same environmental factors that influence fungi in storage appear to affect the processes of field infection contamination to varying degrees. However, in the developing maize ecosystems, agricultural activities dramatically influence interacting species, including host plants, attendant microbes, arthropods and other pests.  The prevention of fungal growth is still the best practice to prevent contamination by aflatoxins in foods and feeds, other measures are also necessary.

Keywords: aflatoxigenic, Aspergillus flavus, maize, fungal and Aspergillus parasiticus