Critical Evaluation of Methods Available for the Estimation of Aflatoxin B1 in Chilli Powder

Journal of Food Science and Technology

Volumn 36, Issue 2, 1999, Pages 163-165

  Shantha, T ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Aflatoxin B1; Chilli powder; Efficacy; Equilibration; Recoveries

Indexed keywords

EID: 0000668867     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. AOAC (1975) Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington, DC
2. AOAC (1995) Official Methods of Analysis, 16th edn, Association of Official Analytical Chemists, Washington, DC
3. Graham HD, Graham EJF (1987) Inhibition of Aspergillus parasiticus growth and toxin production by garlic. J Food Safety 8:101-108
4. Madyastha R, Bhat RV (1985) Aflatoxin like fluorescent compound in spices. J Food Safety 7:101-106
5. Pons WA, Lee LS, Stoloff L (1980) Revised method for aflatoxins in cottonseed products and comparison of thin layer and high performance liquid chromatography. Determinative steps-A collaborative study. J Assoc Off Anal Chem 63:899-906
6. Scott PH, Kennedy BHC (1973) Analysis and survey of ground black white and capsicum peppers for aflatoxins. J Assoc Off Anal Chem 56:1452-1457
7. Suzuki JI, Dainius B, Kilbuck JH (1973) A modified method for aflatoxin determination in spices. J Food Sci 38:949-950
8. 1 production by Aspergillus parasiticus in spice oils. J Food Sci Technol 20:131-132