Influence of storage time, water sprinkling, and spice addition on aflatoxin level of raw hot red pepper and berberie

Aspergillus flavus contamination and subsequent aflatoxin production is one of the world’s most serious food safety problems. Hot red pepper is one of the most susceptible spices for aflatoxin contamination. This study investigated the effect of storage time (up to three months), and water sprinkling practise on aflatoxin contamination level in hot red pepper and the effect of water sprinkling and addition of mixed spices on aflatoxin contamination level of berberie prepared from the 3-month stored hot red pepper. Total aflatoxins and G2, G1, B2, and B1 were determined using high-performance liquid chromatography with a fluorescence detector. The results showed that water sprinkling partially substituted for the moisture loss during three months of storage. The total aflatoxin levels in the hot red pepper samples increased significantly ( ) with storage time and water sprinkling, where it increased from 21 μg/kg in for fresh sample to 49 μg/kg after three months of storage without sprinkling and to 139 μg/kg with sprinkling. Similarly, the most toxic Aflatoxin B1 level in hot red pepper samples significantly ( ) increased from 1 μg/kg (for fresh samples) to 11 μg/kg and 15 μg/kg after three months of storage for non-sprinkled and sprinkled samples, respectively. Total aflatoxin levels in Berberie from water sprinkled hot red pepper stored for three months and mixed spices (147 μg/kg) were significantly higher than those in Berberie prepared from a 3-month stored non-sprinkled sample and mixed spices (50 μg/kg). Mixed spice addition showed a significant increase in total aflatoxin level only in Berberie prepared from the water-sprinkled samples. In conclusion, total and individual aflatoxin levels in hot red peppers and berberie samples were significantly influenced by storage time and moisture level (water sprinkling).