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Taiwan

Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC

Journal article published by The Journal of Food and Drug Analysis and TFDA reporting analytical determination of aflatoxin in red-scaled, red, and black pepper using ELISA and HPLC. The excerpt identifies the publisher and content type but provides no further methodological or result details.

Unripe drupes of en:Piper nigrum in November at Trivandrum , Kerala, India. Black pepper is produced from these unripe drupes. The drupes are cooked briefly in hot water. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. White pepper consists of the seed of the pepper
Illustrative image: Unripe drupes of en:Piper nigrum in November at Trivandrum , Kerala, India. Black pepper is produced from these unripe drupes. The drupes are cooked briefly in hot water. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. White pepper consists of the seed of the pepper — K Hari Krishnan/Wikimedia Commons, CC BY-SA 3.0

Categories: public-health, science-and-space

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence
6/10
Geographic reach
4/10
Global importance
3/10
Impact magnitude
3/10
Positivity
2/10
Urgency
2/10

Why it matters

The study concerns detection of aflatoxin in a common food spice, which is relevant to food safety.

Sources

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