Determination of aflatoxin B-1 levels in Iranian and Indian spices by ELISA method

This study was carried out to detect the presence of aflatoxin B-1 (AFB(1)) 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 AFB(1) in the samples. All the analyses were done twice. AFB(1) 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 AFB(1) 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 mg/kg) of European Union regulations for AFB(1). Although, the present research was not a comprehensive study; however, it provides valuable information on AFB(1) levels in Iranian and Indian spices.