Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

Abstract

The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpacked samples are more contaminated as compared to the packed samples except for white cumin seeds. Among packed and unpacked samples of spices, the maximum value of aflatoxins was detected in fennel, that is, 27.93 μg/kg and 67.04 μg/kg, respectively. The lowest concentration of aflatoxin was detected in cinnamon in packed form (0.79 μg/kg) and in the unpacked samples of white cumin seeds which is 1.75 μg/kg. Caraway seeds and coriander in its unpacked form showed positive results whereas black pepper (packed and unpacked) was found free from aflatoxins. This is the first report on the occurrence of aflatoxins in packed and unpacked samples of spices from Pakistan. To ensure safe consumption of spices, there should be constant monitoring of aflatoxin and more studies need to be executed with the intention of preventing mycotoxin accretion in this commodity.

Seasonal impact and daily intake assessment of mycotoxins in flour, bread, and nixtamalized maize

“…The results of present study are in line with (Narjis, Kashif, Kanwal, Muqeet, & Abbas, 2016) in which 34% samples displayed their toxicity level above the EU safe limit which is 10 μg/kg for total AFs.…”

Prevalence and Exposure Assessment of Aflatoxins Through Black Tea Consumption in the Multan City of Pakistan and the Impact of Tea Making Process on Aflatoxins

“…Lower levels of aflatoxins in the branded black tea samples as compared to non-branded samples indicate the adoption of good hygienic practices, proper implementation of rules and regulations, and provision of proper storage and transportation facilities. Higher levels of aflatoxins in non-branded spices as compared to branded spices are reported by Naz et al (2016) and Akhtar et al (2020). The relatively higher levels of aflatoxins in non-branded tea samples might be due to their sale in unpacked/open form that provides more chances for the fungus to grow and to produce aflatoxins in black tea.…”

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

“…The CIT occurrence has been proven as moderate in chili, ginger, coriander, and fenugreek; as low in black pepper and licorice; and none in basil, nutmeg, oregano, thyme, and turmeric-see Table 5. [8,9,109,110,112,116,121,122,125,126] Notes: a AFB 1 = Aflatoxin B 1 , AFB 2 = Aflatoxin B 2 , AFG 1 = Aflatoxin G 1 , AFG 2 = Aflatoxin G 2 , AFs = Aflatoxins, OTA = Ochratoxin A, CIT = Citrinin; b Positive = the percentage of positive samples; c n = the total number of samples related to mycotoxin and spice from all publications involved; × = none occurrence (0%), $ = rare occurrence (up to 5%), = low occurrence (up to 25%), = moderate occurrence (up to 50%), = high occurrence (up to 75%), = very high occurrence (more than 75%).…”