Herbicide Residues in Soil and Varieties of Rice (Oryza sativa L.) Samples from Borno State, Nigeria
Zakari Mohammed,
Zaynab Muhammad Chellube,
Ayuba Maina Jatau,
Joseph Clement Akan
Issue:
Volume 5, Issue 2, December 2020
Pages:
15-20
Received:
8 May 2020
Accepted:
26 May 2020
Published:
26 October 2020
Abstract: The objectives were to determine the concentrations of herbicide residues in soil and different varieties of rice (Oryza sativa L.) and to compare the levels with allowable limits set by WHO/FAO. Four varieties of rice samples (Narica 1, Marica 2, De-gold and Faro 44 were collected from Zabarmari and Bulamari agricultural locations for the determination of herbicide residues. Extraction and cleanup of the samples were carried out using standard analytical procedures. The levels of the studied herbicide residues were determined using Agilent 7890A GC/MS. From the results of the study, it was observed that paraquat and butachlor are the most dominant used herbicides in the study area due to their higher concentrations in the soil and rice samples. The concentrations of all the studied herbicides were significantly higher in the soil samples as compared to the rice samples. The concentrations of all the herbicides in the soil samples were observed to be higher at depth of 0-10cm, while the lowest concentrations were detected at the depth of 20-30 cm. The study clearly indicates that some of the studied herbicide residues in the rice samples were significantly higher than the WHO and FAO maximum residue limits (MRLs) and acceptable daily intake values (ADIs). Hence, this high values of residues of herbicide call for strict vigilance and constant monitoring in other to protect further contamination of the cultivated rice by herbicides.
Abstract: The objectives were to determine the concentrations of herbicide residues in soil and different varieties of rice (Oryza sativa L.) and to compare the levels with allowable limits set by WHO/FAO. Four varieties of rice samples (Narica 1, Marica 2, De-gold and Faro 44 were collected from Zabarmari and Bulamari agricultural locations for the determin...
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A Biological Approach to Control Aflatoxins by Moringa Oleifera
Nyla Mubeen,
Syed Mona Hassan,
Shahzad Sharif Mughal
Issue:
Volume 5, Issue 2, December 2020
Pages:
21-26
Received:
22 June 2020
Accepted:
30 October 2020
Published:
19 November 2020
Abstract: This present research work has been designed to evaluate medicinal plant moringa oleifera leaves against A. flavus and A. parasitiucus, to minimize the fungus growth and aflatoxin production in spice sample during storage. Biological procedures have been used so far for controlling aflatoxins in the spice samples. The spice sample was inoculated with A. flavus and A. parasitiucus were stabilized with M. oleifera and stored at specific moisture (16%) and temperature (28°C) conditions for 8 months. The aflatoxins significantly increase during incubation period (p<0.05) and also increased by inoculation with both fungal strains in both spice samples. The contaminated spices the antifungal agents (Moringa oleifera leaves) were added to control the aflatoxins production and to investigate their efficiency. After regular intervals, samples were drawn and levels of aflatoxins were estimated by HPLC. The investigated medicinal plants M. oleifera extract were found to be more effective as they fully inhibited (100%) aflatoxin production throughout the entire storage period. Overall results of the present study showed that M. oleifera can be used effectively to make agents to control aflatoxin production in spice sample. It was observed that Moringa oleifera at all steps to retard aflatoxin production for eight months were found to be very excellent (p<0.05) potential agents.
Abstract: This present research work has been designed to evaluate medicinal plant moringa oleifera leaves against A. flavus and A. parasitiucus, to minimize the fungus growth and aflatoxin production in spice sample during storage. Biological procedures have been used so far for controlling aflatoxins in the spice samples. The spice sample was inoculated wi...
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