Handbook of Herbs and Spices - Volume 3

Detecting and controlling mycotoxin contamination of herbs and spices 9

Ginger

Mouldy

HPLC

17/20

Mycophenolic acid

Overy and Frisvad, 2005

ginger/Denmark

Mustard seed

India

44/100

Aflatoxin B

1

Sahay and Prasad, 1990

Mustard seed

Field

106*; 35** Aflatoxin B

(^1)
fi
rst
Bilgrami
et. al

., 1991

experiment

planting date110*; 56** Aflatoxin B

(^1)
second
planting date272*; 279** Aflatoxin B
(^1)
third
planting date
Nutmeg
The Netherlands

TLC

30/32

23.2 Aflatoxin B

(^1)
max
Beljaars
et al.,

1975

Nutmeg

Germany

TLC

11/28

< 5

Aflatoxin B

(^1)

(8/28 )

Majerus

et al.

, 1985

5.4–7.7Aflatoxin B

(^1)

(3/28)

Nutmeg

Japan

TLC +

2/3

0.4–0.6Aflatoxin B

1

Ta

guchi

et al.,

1995

fluorescenceTLC scanner

Nutmeg

Prepackaged

HPLC + IAC

8/10

1–5 Aflatoxin B

(^1)

3/10

Martins

et al.,

2001

samples/Portugal

6–20 Aflatoxin B

(^1)

3/10

21–60 Aflatoxin B

(^1)

2/10

Saffron

Prepackaged

HPLC + IAC

2/5

1–5 Aflatoxin B

1

Martins

et al.,

2001

samples/Portugal

Tu

rmeric

Powder/India

ELISA

9/25

11–102 Ochratoxin A

Thirumala-Devi

et al.,

2001

White pepper

Japan

TLC +

1/13

0.6 Aflatoxin B

1

Ta

guchi

et. al

., 1995

fluorescenceTLC scanner

White pepper

Brazil

TLC

Tenuazonic acid

Freire

et al.,

2000

White pepper

Prepackaged

HPLC + IAC

3/7

1–5 Aflatoxin B

1

Martins

et. al

., 2001

samples/Portugal

Ta b

le 1.1

Continued

Spice

Property /country

Methods

Incidence

Mycotoxins (

mg/kg)

References

range or amount of toxin/type of toxin/incidence