The effects of aflatoxin residues on nutritional contents in ground red chili peppers (Capsicum annuum)

Abstract

We aimed to determine and compare the nutrient and total aflatoxin (AF) content of ground red chili peppers from three different highest production regions of Turkey. Of the collected samples, 51.12% were found to be contaminated with AFs, while only 28.89% contained AF over maximum residue limits. AFB1 contamination in peppers was directly correlated to the amount of carbohydrate, while an opposite correlation was recorded for fat, crude fiber, metabolic energy, radical scavenging activity, total phenol, and ascorbic acid content. Moisture, ash, capsaicinoids, total carotene, and element contents did not differ significantly in AF-contaminated samples.

Keywords:

• Aflatoxins
• nutrient
• ground red chili pepper
• capsaicinoids
• ascorbic acid
• elements
• ascorbic acid

Acknowledgements

The authors would like to thank the valuable efforts of colleagues Alp Çetinkaya, Esra Totan, Erdem Kara, Pinar Arslan, N. Deniz Yasrin during our data collection and of Prof. Figen Erkoc for the reviews.

Disclosure statement

The authors declare no competing financial interests.

Additional information

Funding

This study was supported by the Faculty of Veterinary Medicine in Ankara University.