Determination of the Levels of Chloramphenicol (CAP) and Tetracycline (TTC) Residues in Fresh and Fried Curdled Milk Collected From Ojo Market in Ibadan, Southwest Nigeria Using HPLC-UV

Abstract

Antibiotics are substances that can be produced by a particular microorganism or synthesized either through synthetic or semi-synthetic processes, thereby inhibiting the development of alternatives. Microorganisms are essential bioactive and chemotherapeutic classes of compounds used for the prevention and treatment of bacterial infections in humans and animals. In veterinary medicines, antibiotics are generally used to improve or maintain the health of animals.

The aim of this study is to determine the levels of chloramphenicol (CAP) and tetracycline (TTC) residues in fresh and fried curdled milk collected from Ojo market in Ibadan using HPLC-UV as the detection method and also to determine how frying affects the concentration of these antibiotic residues in cuddled milk. For this purpose, the drug residue was recovered using solvent extraction method. The method of extraction involved the utilization of acetonitrile-water (90:10) and 0.1 mol/L Na2 EDTA solutions for the extraction process and cleaned up further by solid phase extraction process. This was centrifuged and supernatant was filtered, filtrate was taken for HPLC analysis. Blank samples and replicates were properly prepared to achieve a consistent result. The sample was spiked with 50 ppb for recovery studies.

The calibration plots for both analytes are linear with r2 values of 0.994 and 0.995 respectively for chloramphenicol and tetracycline. The mobile phase utilized for chloramphenicol was; water:methanol: glacial acetic acid in the ratio; 55:45:0.1, while water:acetonitrile in the ratio 40:60 was utilized in the determination of tetracycline. New chloramphenicol concentrations in fresh cheese and fried cheese were found to be 7.33 16 ug/g and 0.1261 ug/g respectively, whereas the tetracycline concentrations in fresh cheese and fried cheese were identified as 2.5443 µg/g and 0.9682 µg/g, respectively.

This result shows that both antibiotics were heat-denatured but tetracycline is found to show more thermal stability than chloramphenicol. Chloramphenicol, which is withdrawn from most countries is still being used in Nigeria for therapeutic, prophylactic and growth promoting reasons. The amount of TTC (2.5443 µg - 0.9682 µg/g) exceeds the upper limit specified set by the European Union, which is 0.1 µg/g. Thus, it is advised that adequate monitoring strategies be directed towards controlling the usage of antibiotic drugs among cattle.

Keywords: Chloramphenicol (CAP); Tetracycline (TTC); Curdled Milk; HPLC-UV

Citation

Olufemi Gregory A, Olufemi Michael D. Determination of the Levels of Chloramphenicol (CAP) and Tetracycline (TTC) Residues in Fresh and Fried Curdled Milk Collected From Ojo Market in Ibadan, Southwest Nigeria Using HPLC-UV. WebLog J Anal Pharm Chem. wjapc.2025.j2002. https://doi.org/10.5281/zenodo.17445467