Handbook of Herbs and Spices - Volume 3

Detecting and controlling mycotoxin contamination of herbs and spices 7

Paprika

(a)

Tu

rk

ey

TLC + fluorescence

28/31

Max 28.5 Aflatoxin B

1

Ta

yda

ş^

and A

şkın,

spectrofotometer

% 90.3

1995

Chilli

121 samples of

1.1–5.4 Aflatoxin B

1

Patel

et al

., 1996

ethnic foods UK

1.6–50.4 Ochratoxin A4.5–15.4 Zearalenone8–81 Trichothecenes

Red pepper

Imported foods/

TLC +

1/2

0.8 Aflatoxin B

1

Ta

guchi

et al.,

1995

Japan

fluorescenceTLC scanner

Red pepper

Samples

LC

1/2

10 Aflatoxin B

1

Selim

et al.,

1996

collected fromEgypt, analysedin USA

Red pepper

Turkey

TLC

14/30

5–25

mg/kg 13/30 Aflatoxin B

1

Dokuzlu, 2001

5–15

mg/kg 1/30 Aflatoxin

B

, G 1

1

Paprika

(a)

Prepackaged

HPLC + IAC

8/12

1–20 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Cayenne pepper

Prepackaged

HPLC + IAC

5/5

2–32 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Chilli

Prepackaged

HPLC + IAC

3/8

1–5 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Chilli

Capsicum annuum/

ELISA

17/43

<10 Aflatoxin B

(^1)

12/43

Reddy

et al.,

2001

Indıa

11–33 Aflatoxin B

(^1)

1/43

>30 Aflatoxin B

(^1)
and
Ochratoxin A 4/43
Chilli

HPLC + IAC

4/6

5.60–69.28 Aflatoxin

Abdulkadar

et al.,

2004

2/6

2.34–4.91 Ochratoxin A

Bay leaf

The Netherlands

TLC

Aflatoxin B

(^1)
5.1 max.
Beljaars, 1975
Ta b
le 1.1
Continued
Spice
Property /country
Methods
Incidence
Mycotoxins (
mg/kg)
References
range or amount of toxin/type of toxin/incidence