Open Accesstoxic effects of aflatoxin microorganisms in plants used as spices
Author(s) -
C. Bara
Publication year - 2010
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/i/8375
Subject(s) - nutmeg , aflatoxin , pepper , herb , sage , myristica fragrans , mycotoxin , food science , biology , traditional medicine , botany , medicinal herbs , medicine , physics , nuclear physics
As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications ofthese, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reportedthe presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition weexamined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.