Aflatoxin B1 in chilies from the Punjab region, Pakistan

被引：51
作者：
Iqbal S.Z. [1 ,4 ]
Paterson R.R.M. [2 ]
Bhatti I.A. [1 ]
Asi M.R. [3 ]
Sheikh M.A. [1 ]
Bhatti H.N. [1 ]
机构：
[1] Department of Chemistry and Biochemistry, University of Agriculture Faisalabad
[2] IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho
[3] Nuclear Institute for Agriculture and Biology (NIAB)
[4] Department of Food Science, Cornell University, 164 Stocking Hall, Ithaca
来源：
Mycotoxin Research | 2010年 / 26卷 / 3期
关键词：
Aflatoxins; Chilies; HPLC; Pakistan;
D O I：
10.1007/s12550-010-0055-6
中图分类号：
学科分类号：
摘要：
The occurrence of aflatoxin B1 (AFB1) in chilies from Pakistan was determined by using HPLC in work undertaken in Pakistan. Whole (n = 22) and powdered (n = 22) chilies were analyzed. Sixteen (73.0%) and 19 (86.4%) samples of whole and ground chilies, respectively, were contaminated. The mean concentration in powdered chilies (32.20 μg/kg) was higher statistically than in whole chilies (24.69 μg/kg). Concentrations ranged from 0.00 to 89.56 μg/kg for powdered chilies, compared with 0.00-96.3 μg/kg for whole chilies. The limits of detection and quantification were 0.05 μg/kg and 0.53 μg/kg, respectively. The concentrations were high in general and greater than the statutory limit set by the European Union. There is considerable scope for improvements in chili production in Pakistan. © 2010 Society for Mycotoxin Research and Springer.
引用
收藏
页码：205 / 209
页数：4
相关论文
共 21 条
  • [1] Abrar M., Anjum F.M., Zahoor T., Nawaz H., Effect of storage period and irradiation doses on red chillies, Pak J Nutr, 8, 8, pp. 1287-1291, (2009)
  • [2] Arifeen M., Chilli: The Most Valuable Cash Crop, (2009)
  • [3] Bhat R.V., Siruguri V., Mycotoxin food safety risk in developingcountries, Food Safety Infood Security and Food Trade, (2003)
  • [4] No 472/2002 of 12 March 2002 amending regulation (EC) No 466/2001 setting maximum levels for certain contaminants in foodstuffs, Off J Eur Communities, 75, pp. 18-20, (2002)
  • [5] Csillery G., Pepper taxonomy and the botanical description of the species, Acta Agron Hung, 54, pp. 151-166, (2006)
  • [6] Fazekas B., Tar A., Kovacs M., Aflatoxin and ochratoxin A content of spices in Hungary, Food Additives and Contaminants, 22, 9, pp. 856-863, (2005)
  • [7] Akiyama H., Goda Y., Tanaka T., Toyoda M., Determination of aflatoxins B1, B2, G1 and G2 in spices using a multifunctional column clean-up, Journal of Chromatography A, 932, 1-2, pp. 153-157, (2001)
  • [8] Kothari S.L., Joshi A., Kachhwaha S., Ochoa-Alejo N., Chili peppers: A review on tissue culture and trans-genesis, Biotechnol Adv, 28, pp. 35-48, (2010)
  • [9] MacDonald S., Castle L., A UK retail survey of aflatoxins in herbs and spices and their fate during cooking, Food Addit Contam, 13, pp. 121-128, (1996)
  • [10] Manual of Food Laws in Pakistan, Pure Food Rules, 1965. In: Manual of Food Law of Pakistan, pp. 83-161, (2004)
123