Moisture content and its impact on aflatoxin levels in ready-to-use red chillies

Abstract

Moisture content (MC) and aflatoxin contamination were analysed to determine Red Chilli quality. A wide range (9.1–19.8%) of MC with a mean value of 11.4 ± 2.4% was found. Of 116 chilli samples, about 37% had low MC (<10%), 29.4% had medium-low MC (10–12%), 18.9% had medium-high MC (12 < MC < 14%) and 14.7% were above 14%. These four chilli groups had average aflatoxin levels of 2.1 ± 1.1, 5.3 ± 4.2, 8.9 ± 5.9 and 37 ± 20 µg/Kg, respectively. A direct relationship between moisture and aflatoxin content was found. The data best fitted a polynomial trend (R² = 0.89). The obtained equation could be utilised to assess aflatoxin levels based on MC. This study highlights the importance of using properly dried chillies with low MC, that is, ≤10%, to minimise health hazards associated with aflatoxin contamination.

Keywords:

• moisture content
• ready-to-use red chilli
• aflatoxin contamination

Acknowledgements

The authors are thankful to Dr. Qasim Chaudhry for his valuable suggestions and guidance to conduct the research study. Authors are also grateful to Mr. Amin Ahmed, Scientific Assistant (PARC) for his assistance during laboratory analysis.