Handbook of Herbs and Spices - Volume 3

6Handbook of herbs and spices

Ta b

le 1.1

Mycotoxins in spices and herbs

Spice

Property/country

Methods

Incidence

Mycotoxins (

mg/kg)

References

range or amount of toxin/type of toxin/incidence

Red pepper-pod (

Capsicum annuum

)

Tu

rk

ey

TLC +

3/33

1.45

mg/kg Aflatoxin B

(^1)
(max)
Tayda
ş^
and A
şkın, 1995
fluorescencespectrofotometer
High quality

ELISA

21/42

<10 Aflatoxin B

(^1)

16/42

Reddy

et al.

, 2001

(grade 1)

11–30

3/42

India

>31

2/42

(grade 2)

ELISA

25/38

<10 Aflatoxin B

(^1)

10/38

Reddy

et al

., 2001

India

11–31

6/38

>31

9/38

Low quality)

ELISA

41/44

<10 Aflatoxin B

(^1)

21/44

Reddy

et al.,

2001

(grade 3)

11–32

4/44

India

>31

16/44

Red pepper-ground (

Capsicum annuum

)

Chillies/cayenne

Germany

TLC

11/22

< 5

Aflatoxin B

(^1)

7/22

Majerus

et al.,

1985

8.4–24 Aflatoxin B

(^1)

4/22

Paprika

(a)

Tu

rk

ey

TLC +

30/30

1.2–15.9 Aflatoxin B

1

Ta

yda

ş^

and A

şkın, 1995

fluorescencespectrofotometer

Red pepper

Turkey

HPLC

5/36

10.5–31.2 Aflatoxin B

1

Heperkan and Ermi

ş, 2004

Red pepper-powder (

Capsicum annuum

)

Chilli

Imported

9/12

10 AFs (total) avarage

Wood, 1989

samples/USA

30 Aflatoxin max

Paprika

(a)

Sweet and hot/

TLC

7/15

2.8–14.5 Aflatoxin B

1

El-Dessouki, 1992

Germany

10.1–1.7 Aflatoxin B

2

2.9–15.3 AFs (total)

Chillies

Germany

TLC

13/24

9.6–211 Aflatoxin B

1

El-Dessouki, 1992

30.3–7.1 Aflatoxin B

2

0.2–18.3 Aflatoxin G

1

10.2–218.4 AFs (total)