No. I (2010): Journal Of Agricultural Sciences - Supplement


The toxic effects of aflatoxin microorganisms in plants used as spices

Published October 5, 2010
Camelia Bara
University of Oradea – Faculty of Environmental Protection, 26 General Magheru str., Oradea
spices herbs aflatoxin content
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Selected stlye: APA
Bara, C. (2010). The toxic effects of aflatoxin microorganisms in plants used as spices. Acta Agraria Debreceniensis, (I), 59–62.
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As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
these, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.


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