Investigation of the presence of Aflatoxin (B1, B2, G1, G2) in red chili powder

Aflatoxins are chemical metabolites produced by some mold species that draw attention with their significant negative effects on human and animal health. They can occur directly through molds that grow on foodstuffs, and they also cause serious health risks for public health through their metabolites, which occur in animal feeds and are excreted in milk. One of the most abundant foods found in aflatoxins detected in many nutrients is red chili powder. Although there have been many studies about the presence of aflatoxin in red chili powder consumed in different regions of our country, the number of studies on these foods in Van province is very small. In this study, the presence of aflatoxin in red chili powder in Van Province, packaged and unpackaged, was determined by High Performance Liquid Chromatography (HPLC) method and it was shown whether the level of aflatoxin in red chili powder offered to consumption constitutes a public health hazard. In this study, a total of 50 red chili powder samples, 25 packed and 25 unpackaged, were examined. The average levels of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2) and total aflatoxin (TAF) levels in red chili powder samples were 2.8820 ± 0.3801, 0.1043 ± 0.0264, 1.3329, respectively. ± 0.0042, ND and 4.3192 ± 0.4032 ppb, for unpackaged samples 23.0451 ± 4.9362, 1.3471 ± 0.2705, 2.2196 ± 0.3115, 0.0538 ± 0.0365 and 26.6656 ± 5.3027 ppb were found respectively. AFB1 levels were found to be above the legal limit of 5 ppb in the range of 6.3-7.6 ppb in 3 (12%) of the packaged samples and in the range of 6.3-83.5 ppb in 19 (76%) of the unpackaged samples. It was found that TAF level did not exceed the legal limit that posed a risk to public health in packaged samples and 18 (72%) of unpackaged samples exceeded the legal limit of 10 ppb at levels ranging from 11.9-90.6 ppb. As a result, when the red chili powder samples which are presented in Van with or without packaging are evaluated together, it was concluded that the hygienic quality is insufficient in terms of aflatoxin levels and that it may pose a potential risk to public health. For this reason, public health and food control institutions and organizations should use the data obtained from this study to carry out legal control and monitoring activities meticulously and to take measures on quality and hygienic production. Key Words: Red pepper flakes, Aflatoxin, HPLC.