Management of aflatoxins and antioxidant potential in red chillies

Aflatoxins (AFs) are a group of highly toxic secondary metabolites produced mainly by the filamentous fungi Aspergillus flavus and Aspergillus parasiticus and rarely by other species such as Aspergillus nomius in agricultural products and derived food products. They belong to the family of mycotoxins and thousands of fungal secondary metabolites have been discovered, but only ~400 of them are recognized and classified as mycotoxins. The term ‘aflatoxin’ was first coined in 1960 when ~100 000 domestic turkeys (Meleagris gallopavo) and fewer pheasants and ducklings died in England by the so-called ‘turkey X disease’. Eventually, the link between the turkey feed, a Brazilian groundnut (peanut) meal, and turkey X disease was identified, with the causative agent being discovered and 2 years later named ‘aflatoxin’.