Aflatoxins and ochratoxin A in dried eggplant and green bell pepper

Abstract

In this study, 50 dried eggplant and 50 dried green bell pepper samples were analyzed in terms of their aflatoxin and ochratoxin A (OTA) content. Aflatoxins G2, G1, B2, and B1, and OTA contents were analyzed using high-performance liquid chromatography with a flame ionization detector (HPLC–FID). Total aflatoxin and, as well as aflatoxin G2, G1, B2, and B1 content in dried eggplant samples were ranged between 0.82 and 2.58, 0.10–0.23, 0.32–1.35, 0.12–0.67, and 0.17–0.71 μg kg−1, respectively. Total aflatoxin and, as well as aflatoxin G2, G1, B2 and B1 content in dried green bell pepper samples were 0.81–2.42, 0.11–0.22, 0.32–1.38, 0.13–0.66, and 0.18–0.91 μg kg−1, respectively. OTA content was varied from 8.88 to 21.35 μg kg−1 in eggplant samples, and from 15.38 to 24.70 μg kg−1 in dried green bell pepper samples. Of the dried eggplant samples and dried green bell pepper samples, 36% and 24% of them, respectively, had aflatoxin B1 values which were below the minimum limit of detection (LOD) of 0.05 μg kg−1. None of the analyzed samples exceeded the legal limit values of 10 μg kg−1 for total aflatoxin content, and 5 μg kg−1 for aflatoxin B1 content. However, 80% of the dried eggplant samples and 100% of the dried green bell pepper samples exceeded the legal limit value for OTA content (15 μg kg−1). According to the results, it was concluded that dried vegetables should be examined in terms of their aflatoxins. It is essential to analyze OTA content more thoroughly, as it has the potential to pose a risk for public health, as well as for the economy.