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Published on: April 23, 2012
Aflatoxin B1 in imported cinnamon consumed in the Yazd province of Iran
Vahid Safavizadeh1, Carlos Augusto Fernandes de Oliveira2, Zahra Nekoukar3
1Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
Abstract:
Aflatoxins are toxic secondary metabolites produced mainly by Aspergillus flavus and A. parasiticus, which are fungal contaminants found in several foodstuffs, including spices. In this study 40 cinnamon samples were collected in November and December 2020 in the Iranian province of Yazd and analysed for the presence of aflatoxin B1 (AFB1) by high performance liquid chromatography. Seven out of 40 (17.5%) samples were contaminated with AFB1 at levels ranging from 0.59 to 5.8 μg/kg. In addition, 2.5% of cinnamon samples contained AFB1 concentrations above the maximum level of 5 μg/kg, as established by the Iranian national standard. Due to the harmful effects of aflatoxins, even at low amounts, these can cause serious chronic health problems. Therefore, continuous control to avoid AFB1 contamination in foodstuffs is required.
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