The effects of aflatoxin residues on nutritional contents in ground red chili peppers (Capsicum annuum)

FİLAZİ A., Kuzukiran O., Yurdakok-Dikmen B., Ozansoy-Cengiz G., GÜRCAN İ. S., Karabulut E., ...Daha Fazla

Toxin Reviews, cilt.39, sa.4, ss.361-370, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1080/15569543.2018.1532964
  • Dergi Adı: Toxin Reviews
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, BIOSIS, CAB Abstracts, EMBASE, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.361-370
  • Anahtar Kelimeler: Aflatoxins, ascorbic acid, ascorbic acid, capsaicinoids, elements, ground red chili pepper, nutrient
  • Ankara Üniversitesi Adresli: Evet

Özet

© 2018 Informa UK Limited, trading as Taylor & Francis Group.We aimed to determine and compare the nutrient and total aflatoxin (AF) content of ground red chili peppers from three different highest production regions of Turkey. Of the collected samples, 51.12% were found to be contaminated with AFs, while only 28.89% contained AF over maximum residue limits. AFB1 contamination in peppers was directly correlated to the amount of carbohydrate, while an opposite correlation was recorded for fat, crude fiber, metabolic energy, radical scavenging activity, total phenol, and ascorbic acid content. Moisture, ash, capsaicinoids, total carotene, and element contents did not differ significantly in AF-contaminated samples.