Aflatoxins in spices marketed in Portugal

  title={Aflatoxins in spices marketed in Portugal},
  author={Maria L{\'i}gia Martins and Herm{\'i}nia Marina Martins and F M M Bernardo},
  journal={Food Additives \& Contaminants},
  pages={315 - 319}
Seventy-nine prepackaged samples of 12 different types of spice powders (five cardamom, five cayenne pepper, eight chilli, five cloves, seven cumin, five curry powder, five ginger, five mustard, 10 nutmeg, 12 paprika, five saffron and seven white pepper) were selected from supermarkets and ethnic shops in Lisbon (Portugal) for estimation of aflatoxins by immmunoaffinity column clean-up followed by HPLC. Aflatoxin B (AFB1) was detected in 34 samples of prepackaged spices (43.0%). All of the… 
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    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2015
Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.
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Aflatoxins are considered the most carcinogenic, mutagenic and teratogenic substances found naturally in foods and feeds. These metabolites cause liver damage to humans and to most experimental
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There is need to establish a strict and continuous national monitoring plan to improve safety and quality of spices in Pakistan.
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Of 157 retail samples which included curry powders, pepper, cayenne pepper, chilli, paprika, ginger, cinnamon and coriander, nearly 95% of samples contained below 10 micrograms/kg total aflatoxin and only nine samples had higher levels.
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Conclusions are drawn that ground red pepper and shiro traded in Addis Ababa can be considered as high risk commodities for which routine survey of aflatoxins may be necessary.
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The highest concentrations of aflatoxin B1 were detected in foods that had no potential for field contamination but required drying during processing and storage, such as pomegranate peel, watermelon seeds, and molokhia.
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The results indicate the effectiveness of monitoring, as well as the need for constant surveillance and control, especially at critical control points (sites of import, primary storage, etc.), to prevent unfit products from entering the Cyprus market.
Rapid thin layer chromatographic determination of patulin, citrinin, and aflatoxin in apples and pears, and their juices and jams.
A method is described to determine the mycotoxins patulin, citrinin, and aflatoxins in apples and pears and their juices and jams and then quantitated by the limit of detection method.
Mode of action of mycotoxins and related compounds.
  • F. Chu
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    Advances in applied microbiology
  • 1977
Immunoaffinity column cleanup with liquid chromatography using post-column bromination for determination of aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder: collaborative study.
The method showed acceptable within-laboratory and between- laboratory precision for all 4 matrixes, as evidenced by HORRAT values <1, at the low levels of determination for both total aflatoxins and aflatoxin B1.
Formation of aflatoxin derivatives on thin layer chromatographic plates.
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  • Chemistry, Medicine
    Journal - Association of Official Analytical Chemists
  • 1975
Rapid confirmation of the presence of aflatoxins B-1 and G-1 in foods is provided by reaction with trifluoroacetic acid at the origin of a thin layer chromatographic plate. The procedure has been
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