title: Assessment of total aflatoxin level in red pepper obtained from Istanbul.
abstract: Aflatoxins (Aspergillus flavus toxins (AFT)) are biologically active secondary metabolites mostly produced by some Aspergillus species that causes hepatotoxicity, teratogenicity, immunotoxicity, and cancers in human. The aim of this study is to determine the level of total AFT in powdered red pepper in the retail markets in 40 district of Istanbul using enzyme-linked immunosorbent assay. Of the 36 unpacked powdered red pepper samples, 32 samples (88%) contained AFT in the range of 0.2-106.4 µg/kg; 16 samples (44.4%) were above the regulatory limit which is at 10 µg/kg for total AFT in Turkey. More precautions on the production, transport, harvest, and storage of red pepper should be taken on hygiene to prevent toxic and carcinogenic effects of AFT.
authors.affiliation: Department of Biology, Fatih University, Buyukcekmece, Istanbul, Turkey.
authors.forename: Lokman
authors.initials: L
authors.lastname: Alpsoy
authors.forename: Artin
authors.initials: A
authors.lastname: Kiren
authors.forename: Sevde Nur
authors.initials: SN
authors.lastname: Can
authors.forename: Ayşenur
authors.initials: A
authors.lastname: Koprubasi
mesh_terms: D000348:Aflatoxins / Q000032:analysis*; D001230:Aspergillus / Q000378:metabolism; D002212:Capsicum / Q000737:chemistry*; D004797:Enzyme-Linked Immunosorbent Assay; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D014421:Turkey
chemical_list: D000348:Aflatoxins