Estimation of Aflatoxin Content in Chilli Samples Collected from Cold Storage and Market

Guru Prasad, G R and Naik, M K and Sudini, H and Sunkad, G and Bheemanna, H and Shankergoud, I (2018) Estimation of Aflatoxin Content in Chilli Samples Collected from Cold Storage and Market. International Journal of Current Microbiology and Applied Sciences, 7 (2). pp. 3228-3232. ISSN 23197692

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Aflatoxins are toxins produced by moulds in food commodities both before and after harvest. After harvest of the produce, if the chilli fruits are not properly dried, it leads to mouldy growth and subsequent aflatoxin production. With regard to influence of storage period on aflatoxin, ten cultivars of chilli at three months interval for a period from Feb 2013 till Nov 2013 varied to an extent of 4.2 µg/kg. Among ten cultivars, Byadagi dabbi varied in aflatoxin content from three months (4.2 µg/kg) to 12 months of storage (2.5 µg/kg) interval. Similarly, cultivar Super 10 had the variation of 1.3 µg/Kg (three months) to 2.3 µg/kg (nine months), Indaf 9 had 3.2 µg/kg and Indaf 5 had 1.5 µg/kg at three month interval. Whereas the aflatoxin was not detected at all in the remaining cultivars viz., Byadagi, Number 5, Namadhari, 355, 009 and 99. Eighteen chilli samples collected from Raichur market and nineteen chilli samples from Byadagi market of Haveri district of Karnataka were analyzed for aflatoxin B1 content by ELISA technique. The average aflatoxin content of samples from Raichur market had very less quantity of aflatoxin (0.35 µg/kg) which was containing less than the permissible limit of 20 µg/kg. Similarly the samples from Byadagi market had an average aflatoxin content of 0.49 µg/kg, much below the permissible limit.

Item Type: Article
Divisions: Research Program : Asia
Uncontrolled Keywords: Aflatoxin Content, Cold Storage, Chilli, Food commodities, Aflatoxin, Moulds, ELISA, Chilli crop, Aflatoxin contamination
Subjects: Others > Karnataka
Others > Aflatoxins
Depositing User: Mr Ramesh K
Date Deposited: 05 Apr 2018 06:32
Last Modified: 05 Apr 2018 06:32
Official URL:
Acknowledgement: UNSPECIFIED
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