Analysis and Survey of Ground Black, White, and Capsicum Peppers for Aflatoxins

Reports of contamination of condiments prepared from Piper nigrum (black and white pepper) and Capsicum spp. by toxicogenic strains of Aspergillus flavus pointed to the need for methods of analysis for aflatoxins in these products. Use of 2-dimensional thin layer chromatography readily allowed the detection of 1.3–2.5 μg aflatoxin B1, B2, G1, or G2/kg in pepper extracts obtained by AOAC official first action methods for the analysis of aflatoxins in peanuts and peanut products. Approximate percentage recoveries of the aflatoxins added to the ground pepper at levels of 10–40 μg/kg ranged from 60 to 100%. A survey of 24 ground black and white pepper samples and over 70 capsicum pepper samples for aflatoxins revealed the presence of low concentrations (up to about 8 μg aflatoxin B1/kg) in 3 types of capsicum pepper: ground cayenne pepper (10 of 17 brands), Indian chilli powder (6 of 6 brands), and crushed, dried chillies (1 of 1).