The Extent of Aflatoxin B1 Contamination in Chili (Capsicum annuum L.) and Consumer Awareness and Knowledge of Aflatoxins in Oman-Reference-Cited by-同舟云学术

The Extent of Aflatoxin B1 Contamination in Chili (Capsicum annuum L.) and Consumer Awareness and Knowledge of Aflatoxins in Oman

Published:2024-09-05 Issue:9 Volume:14 Page:1536
ISSN:2077-0472
Container-title:Agriculture
language:en
Short-container-title:Agriculture

Author:

Akintola Abdallah¹,Al-Dairi Mai²^ORCID,Imtiaz Anam³,Al-Bulushi Ismail Mohamed⁴^ORCID,Gibreel Tarig¹^ORCID,Al-Sadi Abdullah Mohammed³⁵^ORCID,Velazhahan Rethinasamy³

Affiliation:

1. Department of Natural Resource Economics, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Muscat 123, Oman

2. Department of Soils, Water and Agricultural Engineering, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Muscat 123, Oman

3. Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Muscat 123, Oman

4. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Muscat 123, Oman

5. College of Agriculture, University of Al Dhaid, Sharjah P.O. Box 27272, United Arab Emirates

Abstract

Aflatoxin B1 (AFB1), a hepatocarcinogenic metabolite produced by certain strains of Aspergillus section Flavi, is one of the major contaminants in red chili products that affect human health. This study determined the level of AFB1 in chili traded in Oman. In addition, a survey was conducted among 260 respondents to assess consumers’ knowledge and awareness of aflatoxin contamination in chili. A competitive enzyme-linked immunosorbent assay (ELISA) was performed on 58 samples of dried red chili pods, red chili flakes, and red chili powder collected from various markets in Oman. The ELISA results showed the presence of AFB1 in all the samples analyzed. None of the dried red chili pod samples exceeded 10 ppb AFB1, the maximum permissible limit adopted by the Oman Legislation for foods, whereas a few red chili flakes and red chili powder samples exceeded 10 ppb. However, AFB1 content in all the samples was below the maximum tolerance limit of 20 ppb set by the U.S. Food and Drug Administration. The survey results revealed that most respondents were unaware of aflatoxins, as education, gender, and social media were found to be significant determinants of aflatoxin awareness. This study provides valuable insights into the level of AFB1 contamination in red chili products, raises the need for aflatoxin awareness in Oman, and urges for safe culinary practices in the region.

Funder

Sultan Qaboos University

Publisher

MDPI AG

Link

https://www.mdpi.com/2077-0472/14/9/1536/pdf

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