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Food Additives & Contaminants: Part B
Surveillance
Volume 8, 2015 - Issue 3
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Original Articles

Aflatoxin B1 and aflatoxins in ground red chilli pepper after drying

Ali ÖzkanDepartment of Gastronomy, Culinary Arts, Gaziantep University, Gaziantep, TurkeyCorrespondence[email protected]
,
Recep BindakTechnical Sciences School, Gaziantep University, Gaziantep, Turkey
&
Osman ErkmenDepartment of Food Engineering, Gaziantep University, Gaziantep, Turkey
Pages 227-233 | Received 25 Mar 2015, Accepted 13 Jun 2015, Published online: 10 Jul 2015
 
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Abstract

In this study, 180 red chilli pepper (RCP) berry samples were obtained from two different croplands of Gaziantep and Kahramanmaraş (Turkey) in August, September and October. RCP berry samples were dried under sunlight and grinded. Ground red chilli pepper (GRCP) samples were analysed for aflatoxins (AFs, sum of B1, B2, G1 and G2) and AFB1 contamination. According to the results, in 49 of 180 samples, AFB1 and in 37 samples, AFs were higher than legal limits. The lowest amounts of AFs and AFB1 were obtained in August and the highest amounts in October. χ2 analysis showed that there were no significant differences (p > 0.05) between cities among 3 months according to number of samples with AFs and AFB1 above legal limits. According to the Duncan multiple-range test, there was no significant difference between all months. Strict measures are necessary to produce high-quality GRCP. RCP berry must be treated to reduce moulds before production of GRCP.

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