Högskolan i Skövde

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.