Handbook of Herbs and Spices - Volume 3

10 Handbook of herbs and spices

White pepper

Grain/imported

HPLC with

7/10

0.09–1.1 Aflatoxin B

1

Ferreira

et al.,

2004

from India/Portugal

fluorescence

5/10

0.036–2.1 Aflatoxin B

2

detection

7/10

0.07–5.3 Aflatoxin G

1

7/10

0.07–0.45 Aflatoxin G

2

White pepper

powdered/imported

HPLC with

4/8

0.07–5.1 Aflatoxin B

1

Ferreira

et al.,

2004

from India/Portugal

fluorescence

2/8

0.6–6.3 Aflatoxin B

2

detection

4/8

0.09–7.2 Aflatoxin G

1

3/8

0.09–4.5 Aflatoxin G

2

Mixed spices

HPLC + IAC

5/6

0.16–5.12 Aflatoxin

Abdulkadar

et al.,

2004

powder

1/6

0.86 Ochratoxin A

a: author’s preferences.*: fir

st year.

**

: second year.

Ta b

le 1.1

Continued

Spice

Property /country

Methods

Incidence

Mycotoxins (

mg/kg)

References

range or amount of toxin/type of toxin/incidence