Journal
FOOD CONTROL
Volume 30, Issue 2, Pages 621-625Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.09.003
Keywords
Aflatoxins; Ochratoxin A; Red chilli; Chilli sauce; HPLC
Categories
Funding
- Higher Education Commission (HEC), Pakistan
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Total 170 samples of chillies (chilli sauce, crushed chilli and powdered chilli) were analyzed by HPLC coupled with fluorescence detector. AFs were detected in 39,59 and 56% of chilli sauce, crushed chilli and chilli powder samples from open market compared with 29, 54 and 58% samples respectively, from food restaurants. OTA was found 5 (19%), 11(38%) and 13 (38%), in chilli sauce, crushed chilli and chilli powder from open market compared to 4 (17%), 14 (50%), and 12 (41%) samples respectively, from food restaurants. About 12, 27 and 35% chilli sauce, crushed chilli and powdered chilli samples from open market were found above the European Union (EU) limit for total AFs compared to 8, 32, and 41% samples from food restaurants. The daily intakes of AFs and OTA were 3.3 and 2 mu g/kg, respectively. (C) 2012 Elsevier Ltd. All rights reserved.
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