The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Seventy‐five samples of different spices marketed in Turkey were purchased from bazaars, herbal shops and supermarkets. Equal amounts of paprika, chilli, black peppers and cumin were purchased and used to test and compare the amount of aflatoxin contamination. Two different analytical methods were examined for their efficacy by adding a known amount of aflatoxin to the blank samples of paprika. Twenty‐seven paprika, all the chilli powder and four ground black pepper samples were contaminated with aflatoxin B₁ in the range of 0.5–116.4, 1.6–80.4 and 0.3–1.2 μg kg^?1 respectively. Twenty‐three (30%) paprika and chilli powder samples were above the regulatory limits used in the European Union. No aflatoxin contamination was detected in the cumin samples at a detection limit of 0.2 μg kg^?1.