151
Views
29
CrossRef citations to date
0
Altmetric
Original Research Paper

Determination of aflatoxin B1 levels in Iranian and Indian spices by ELISA method

, &
Pages 151-154 | Received 06 May 2014, Accepted 03 Jul 2014, Published online: 07 Aug 2014
 

Abstract

This study was carried out to detect the presence of aflatoxin B1 (AFB1) in 36 samples of spices from Iran and India that include chilli powder (n = 12), black pepper powder (n = 12) and whole black pepper (n = 12). Enzyme-linked immunosorbent assay was applied to analyse AFB1 in the samples. All the analyses were done twice. AFB1 was found in all the spices samples, the concentration of AFB1 in Iranian samples was ranged from 63.16 to 626.81 ng/kg and in Indian samples was ranged from 31.15 to 245.94 ng/kg. The mean of AFB1 concentration in the chilli powder was significantly higher (p < 0.05) than the whole and powdered black pepper. However, none of the samples exceeded the maximum prescribed limit, that is 5000 ng/kg (5 µg/kg) of European Union regulations for AFB1. Although, the present research was not a comprehensive study; however, it provides valuable information on AFB1 levels in Iranian and Indian spices.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.