Aflatoxin concentrations in chilies vary depending on variety |
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| Authors: | Shahzad Z Iqbal R Russell M Paterson Ijaz A Bhatti Muhammad R Asi |
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| Institution: | (1) Department of Chemistry and Biochemistry, University of Agriculture Faisalabad, Faisalabad, 38040, Pakistan;(2) IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal;(3) Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, 38000, Pakistan;(4) Department of Food Science, Cornell University Ithaca, Ithaca, NY 14850, USA |
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| Abstract: | Aflatoxin (AF) contamination was determined in 40 chili samples, representing 3 varieties from Punjab, Pakistan, by HPLC with
fluorescence detection. Total AF were determined in varieties Longi (n = 15), Wonder hot (n = 12), and Skyline 1 (n = 13), and the concentrations were high in some samples. AF were detected in 9 (60%), 8 (67%), and 7 (54%) of Longi, Wonder
hot, and Skyline 1 samples, respectively; concentration ranged from 4.7 to 34.6, 1.0 to 14.3, and 7.8 to 15.6 μg/kg, respectively.
The percentage of samples greater than the European Union statutory limit for AFB1 and total AF in spices were 53% and 53%, 53% and 8%, and 53% and 38% for Longi, Wonder hot, and Skyline 1, respectively.
Significant differences at α < 0.05 between mean concentration of AF in Longi (15.9 ± 0.6 μg/kg) and Wonder hot (5.8 ± 0.3 μg/kg)
were determined. In conclusion, choosing the variety demonstrating the lowest AF concentration from various chili samples
will assist in improving product quality. This preferred variety is Wonder Hot as described herein. |
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| Keywords: | Aflatoxins Chilies HPLC Wonder hot |
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