Investigation of aflatoxins B1, B2, G1, G2 and ochratoxin A in dried aubergine and green bell pepper sold in Izmir

Dried aubergine and green bell pepper are consumed largely in Izmir/Turkey. In this study, total aflatoxins and ochratoxin A content of dried aubergine (n=25) and green bell pepper (n=25) samples, sold in İzmir province, were determined by HPLC-FLD method. In addition to aflatoxins (B1, B2, G1 and G2) and ochratoxin A; pH, water activity and humidity analyses were performed in these samples. In dried aubergine samples, total aflatoxin, aflatoxin G2, aflatoxin G1, aflatoxin B2 and aflatoxin B1 were detected on average 1,35 ppb (0,82-2,58 ppb), 0,17 ppb (0,10-0,23 ppb), 0,60 ppb (0,32-1,35 ppb), 0,24 ppb (0,12-0,67 ppb) and 0,35 ppb (0,17-0,71 ppb) respectively. Moreover, in dried green bell pepper samples, total aflatoxin, aflatoxin G2, aflatoxin G1, aflatoxin B2 and aflatoxin B1 were detected on average 1,51 ppb (0,81-2,42 ppb), 0,19 ppb (0.11-0,22), 0,61 ppb (0,32-1,38 ppb), 0,26 ppb (0,13-0,66 ppb) and 0,40 ppb (0,18-0,91 ppb), respectively. Ochratoxin A was detected on average 17,67 ppb (8,88-21,35 ppb) in dried aubergine samples and 20,53 ppb (15,38-24,70 ppb) in dried green bell pepper samples. The results were evaluated according to the legal limits on species of spice Capsicum spp. (dried fruits, whole or ground type of chillies) because of the fact that there is no legal regulation for dried aubergine and green bell pepper in terms of their aflatoxins and ochratoxin A content in Turkish Food Codex and European Comission. Aflatoxin B1 levels were below the detection limit (LOD=0,05 ppb) in 9 (%36) dried aubergine samples and in 5 (%20) dried green bell pepper samples. None of the tested samples exceeded legal aflatoxin limit (10 ppb for total aflatoxin and 5 ppb for aflatoxin B1). 20 (%80) out of 25 dried aubergine samples and 25 (%100) out of 25 dried green bell pepper samples exceeded legal limits of ochratoxin A (15 ppb).