Handbook of Herbs and Spices - Volume 3

8Handbook of herbs and spices

Black pepper

Samples collected

LC

1/2

33

Selim

et al.,

1996

from Egypt,analysed in USA

Black pepper

Brazil

TLC

Chaetocin, penitrem A,

Freire

et al.,

2000

xanthocillin

Black pepper

Seed

ELISA

14/26

15–69 Ochratoxin A

Thirumala-Devi

et al.,

2001

Black pepper

Grain/imported

HPLC with

3/4

0.2–4.2 Aflatoxin B

1

Ferreira

et al

., 2004

from India/

fluorescence

0.08–0.3 Aflatoxin B

2

Portugal

detection

0.08–21 Aflatoxin G

1

0.08 Aflatoxin G

2

Cinnamon

Samples collected

LC

2/2

10 and 42 Aflatoxin B

1

Selim

et al.,

1996

from Egypt,analysed in USA

Coriander

Germany

TLC

2/12

< 5.2 Aflatoxin B

1

Majerus

et al.

, 1985

Coriander

Seed

ELISA

20/50

10–51 Ochratoxin A

Thirumala-Devi

et al.,

2001

Cumin

Prepackaged

HPLC+IAC

3/7

1–5 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Curry powder

0.4–61.2 Aflatoxin

Patel

et al.,

1996

1.8–23.9 Ochratoxin A1.2–10.8 Zearalenone15–230 Fumonisins7–281 Trichothecenes

Curry powder

Prepackaged

HPLC+IAC

2/5

1–5 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Ginger

4.2–13.5 Aflatoxin

Patel

et al.,

1996

2.1–7.5 Ochratoxin Atrace levels of trichothecenes

Ginger

Imported samples/

1/3

2 AFs (total) max

Wood, 1989

USA

Ginger

Powder/India

ELISA

2/25

23/80 Ochratoxin A

Thirumala-Devi

et al.

, 2001

Ta b

le 1.1

Continued

Spice

Property /country

Methods

Incidence

Mycotoxins (

mg/kg)

References

range or amount of toxin/type of toxin/incidence