Aflatoxin in Spices Marketed in the West Mediterrenian Region of Turkey

Kurşun, Özen; Mutlu, Ayse Gul

doi:10.3923/javaa.2010.2979.2981

Cited by 9 publications

(5 citation statements)

References 12 publications

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“…The AFs contents of cumin samples detected in this survey are much lower than that revealed by Kursun and Mutlu (2010), who reported that AFs contamination varied 4.55e8.57 mg kg À1 in cumin samples from Turkey. However, Bircan (2005) reported that detectable levels of AFs were not found in 15 cumin samples marketed in Turkey.…”

Section: Cumincontrasting

confidence: 83%

“…In another work conducted in Turkey, Colak, Bingol, Hampikyan, and Nazlı (2006) revealed that AFs occurred in 8 of 24 black pepper samples and its concentrations ranged from 0.3 to 16.7 mg kg À1 . In a similar work, Kursun and Mutlu (2010) found AFs in black pepper powder samples marketed in Turkey, over the range 0.67e6.15 mg kg À1 .…”

Section: Black Pepper Powdermentioning

confidence: 91%

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Natural co-occurrence of aflatoxins and ochratoxin A in spices

2012

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Section: Cumincontrasting

confidence: 83%

Section: Black Pepper Powdermentioning

confidence: 91%

Natural co-occurrence of aflatoxins and ochratoxin A in spices

2012

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“…Upon comparison with our study, it is evident that the aflatoxin and OTA values in our red peppers were generally lower than those reported by Ozbey and Kabak [ 45 ]. It is notable that our black pepper and cumin samples exhibited relatively elevated levels of mycotoxins.…”

Section: Discussionsupporting

confidence: 72%

“…In another study, Kurşun and Mutlu [ 45 ] investigated 134 spice samples to assess total aflatoxin contamination. In our study, the total aflatoxin contamination levels in red pepper and cumin samples were lower than those reported by Kurşun and Mutlu [ 45 ], while the contamination levels in black pepper samples were generally comparable.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Multi-Mycotoxins in Commonly Consumed Spices Using the LC-MS/MS Method for Assessing Food Safety Risks

Demirhan

2023

Microorganisms

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Mycotoxins are secondary metabolites produced by certain fungal species. In this study, the aim was to investigate mycotoxins, which pose a serious health problem. For this purpose, a total of 140 spice samples (black pepper, red pepper, cumin, and turmeric) purchased from Ankara, Turkey, were analyzed for specific mycotoxins (aflatoxin B1-AFB1, aflatoxin B2-AFB2, aflatoxin G1-AFG1, aflatoxin G2-AFG2, ochratoxin A-OTA, zearalenone-ZEN) using an LC-MS/MS multi-mycotoxin method. The Staphylococcus spp. and Micrococcus spp. counts in the spice samples were also analyzed using the conventional culture method. The contamination levels of AFB1 ranged from not detected (ND) to 39.12 μg/kg; AFB2 ranged from ND to 2.10 μg/kg; AFG1 ranged from ND to 0.92 μg/kg; AFG2 ranged from ND to 3.67 μg/kg; OTA ranged from ND to 39.79 μg/kg; ZEN ranged from ND to 11.16 μg/kg. The maximum residue limit for AFB1 (5 μg/kg) determined according to the Turkish Food Codex (TFC) was exceeded in five samples of red pepper, two samples of black pepper, and one sample of turmeric. Furthermore, it was determined that three samples of red pepper and one sample of black pepper exceeded the maximum limits for total aflatoxin (10 μg/kg) and OTA (15 μg/kg) specified in the TFC.

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“…In Portugal, AFs occurred in 42.9% of analysed cumin (1.25 to 2.3 µg/kg; Martins et al, 2001). Kursun and Mutlu (2010) reported that AFs contamination varied from 4.55 to 8.57 µg/kg in cumin samples from Turkey. However, no AFs were detected in analysed cumin sampled in India (Aziz et al, 1998), Ireland (O'Riordan andWilkinson, 2008) and Turkey (Bircan, 2005).…”

Section: Aflatoxins Content In Spicesmentioning

confidence: 98%

Contamination of common spices by aflatoxigenic fungi and aflatoxin B₁in Algeria

Azzoune

Mokrane

Riba

et al. 2016

Quality Assurance and Safety of Crops & Foods

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Spices are usually produced in areas where the climatic conditions are favourable to growth of toxigenic fungi and production of mycotoxins. This study assesses the occurrence of aflatoxigenic fungi and aflatoxin B 1 (AFB 1) in spices marketed in Algeria. A total of 44 spice samples (4 for each type of spice) composed of aniseed, black pepper, caraway, cinnamon, coriander, cumin, ginger, red pepper, saffron, sweet cumin, and sweet pepper were collected from four popular markets located in Algeria. Mycological analysis of the spice was by dilution plating while AFB 1 contamination levels were determined by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) after post-column derivatisation. The commonly isolated fungi were species of Aspergillus (56.4%), Penicillium (25.1%), Mucor (12.8%) and Eurotium (5.7%). Species belonging to Aspergillus section Flavi represented 28.9% of the total Aspergilli. The aflatoxin producing ability of isolates belonging to Aspergillus section Flavi was determined on coconut agar medium and confirmed by thin layer chromatography and HPLC-FLD. Ninety-four isolates (38.4%) of the 245 Aspergillus section Flavi examined produced aflatoxins. The most frequent chemotypes (84%) correspond to isolates able to produce both aflatoxin B and cyclopiazonic acid followed by the producers of only aflatoxin B. Twenty-three (63.9%) of the 36 spices contained AFB 1 at levels ranging from 0.10 to 26.50 µg/kg. Two saffron (24.34 and 26.50 µg/kg) and two sweet cumin (14.65 and 19.07 µg/kg) samples were above the Algerian regulatory limit of 10 µg/kg. This work represents the first report about the occurrence of aflatoxigenic fungi and AFB 1 in the common spices in Algeria.

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Aflatoxin in Spices Marketed in the West Mediterrenian Region of Turkey

Cited by 9 publications

References 12 publications

Natural co-occurrence of aflatoxins and ochratoxin A in spices

Natural co-occurrence of aflatoxins and ochratoxin A in spices

Analysis of Multi-Mycotoxins in Commonly Consumed Spices Using the LC-MS/MS Method for Assessing Food Safety Risks

Contamination of common spices by aflatoxigenic fungi and aflatoxin B₁in Algeria

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Aflatoxin in Spices Marketed in the West Mediterrenian Region of Turkey

Cited by 9 publications

References 12 publications

Natural co-occurrence of aflatoxins and ochratoxin A in spices

Natural co-occurrence of aflatoxins and ochratoxin A in spices

Analysis of Multi-Mycotoxins in Commonly Consumed Spices Using the LC-MS/MS Method for Assessing Food Safety Risks

Contamination of common spices by aflatoxigenic fungi and aflatoxin B1in Algeria

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Contamination of common spices by aflatoxigenic fungi and aflatoxin B₁in Algeria