Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 9, Pages 929-934Publisher
BLACKWELL PUBLISHING
DOI: 10.1111/j.1365-2621.2005.01025.x
Keywords
black pepper; chilli powder; cumin; paprika
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Seventy-five samples of different spices marketed in Turkey were purchased from bazaars, herbal shops and supermarkets. Equal amounts of paprika, chilli, black peppers and cumin were purchased and used to test and compare the amount of aflatoxin contamination. Two different analytical methods were examined for their efficacy by adding a known amount of aflatoxin to the blank samples of paprika. Twenty-seven paprika, all the chilli powder and four ground black pepper samples were contaminated with aflatoxin B-1 in the range of 0.5-116.4, 1.6-80.4 and 0.3-1.2 mu g kg(-1) respectively. Twenty-three (30%) paprika and chilli powder samples were above the regulatory limits used in the European Union. No aflatoxin contamination was detected in the cumin samples at a detection limit of 0.2 mu g kg(-1).
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