Assessment of aflatoxins and ochratoxin a in chili sauce samples and estimation of dietary intake.

The study was carried out to investigate the amount of aflatoxins (AFs) and ochratoxin A (OTA) in 252 samples of red chili sauce, green chili sauce, and garlic red chili sauce samples, collected from central cities of Pakistan. The investigation was performed using liquid chromatography with a fluorescence detector. The findings demonstrated that 190 (75.4%) samples were having levels of AFs ≥ LOD, and the highest average amount of 11.70 ± 3.60 μg/kg of AFB 1 was found in red chili sauce sample from local restaurants. A level of 26.6 ± 5.60 μg/kg of total AFs was found in red chili sauce samples from Dhaba restaurants. Samples 44.8% and 42.1% of AFB 1 and total AFs were observed to have amounts elevated than the legal limits of 5, and 10 μg/kg, respectively. Samples of 71% were found to have an amount of OTA in chili sauce samples ≥ LOD, and 23% of samples were found to have levels higher than 15 μg/kg. The highest dietary intake of AFB 1 , total AFs, and OTA 3.67 μg/kg, 3.82 μg/kg, and 3.629 μg/kg, respectively, were found in chili sauce samples. The elevated frequency and existence of AFs and OTA in chili sauce samples could pose substantial health hazards for the local population. Image 1 • Samples of 190 out of 252 (75.4%) of chili sauce were found to be positive with AFs. • Samples 44.8% were found levels of AFB 1 higher, than the recommended EU limits. • Samples of 179 (71%) of chili sauce were found to be positive with OTA. • Samples 41.3% of samples were found levels of OTA higher than 15 μg/kg. • Dietary levels of 3.67, 3.82, 3.629 μg/kg were found for AFB 1 , AFs, & OTA in chilies. [ABSTRACT FROM AUTHOR]