Detection of aflatoxin B₁ in chili powder using attenuated total reflectance-Fourier transform infrared spectroscopy.

ABSTRACT: Aflatoxin B₁, a major global food safety concern, is produced by toxigenic fungi during crop growing, drying, and storage, and shows increasing annual prevalence. This study aimed to detect aflatoxin B₁ in chili samples using ATR-FTIR coupled with machine learning algorithms. We found that 83.6% of the chili powder samples were contaminated with Aspergillus and Penicillium species, with aflatoxin B₁ levels ranging from 7.63 to 44.32 μg/kg. ATR-FTIR spectroscopy in the fingerprint region (1800-400 cm^-1) showed peak intensity variation in the bands at 1587, 1393, and 1038 cm^-1, which are mostly related to aflatoxin B₁ structure. The PCA plots from samples with different trace amounts of aflatoxin B₁ could not be sep

SUBMITTER: Sein TT 

PROVIDER: S-EPMC11210470 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature