Natural occurrence of mycotoxins in different spices in Egypt

Autor:	S. S. M. El-Maraghy, M. Eman Mostafa, I. A. El-Kady
Rok vydání:	1995
Předmět:	Ochratoxin A Aflatoxin Sterigmatocystin Food Contamination General Medicine Biology Mycotoxins Microbiology Citrinin chemistry.chemical_compound chemistry Aflatoxins Pepper Botany Carcinogens Animals Humans Egypt Food science Spices Mycotoxin Zearalenone Food contaminant
Zdroj:	Folia microbiologica. 40(3)
ISSN:	0015-5632
Popis:	A total of 120 different samples belonging to 24 kinds of species collected from different places at Assiut Governorate (Egypt) were examined for the natural occurrence of mycotoxins. TLC analysis of spice extracts revealed the presence of aflatoxins (8-35 micrograms/kg) in 16 samples of anise, black pepper, caraway, black cumin, fennel, peppermint, coriander and marjoram, sterigmatocystin (10-23 micrograms/kg) in ten samples of red pepper, caraway, cumin and marjoram and citrinin (8-12 micrograms/kg) in two samples of black cumin, while ochratoxin A and zearalenone could not be detected.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::885e44b35a3f21dd9d0c8cc15b19b2b2 https://pubmed.ncbi.nlm.nih.gov/8919936 Zobrazit plný text záznamu Full text from SpringerLink