Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.
Food Microbiol
; 36(2): 426-31, 2013 Dec.
Article
in En
| MEDLINE
| ID: mdl-24010625
ABSTRACT
Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Plants, Medicinal
/
Food Contamination
/
Chromatography, High Pressure Liquid
/
Spices
/
Fumonisins
/
Tandem Mass Spectrometry
/
Ochratoxins
Type of study:
Evaluation_studies
Country/Region as subject:
Europa
Language:
En
Year:
2013
Type:
Article