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Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India

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Relation http://oar.icrisat.org/1779/
http://dx.doi.org/10.1080/02652030117589
 
Title Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India
 
Creator Devi, K T
Mayo, M A
Reddy, G
Emmanuel, K E
Larondelle, Y
Reddy, D V R
 
Subject Agriculture-Farming, Production, Technology, Economics
 
Description Ochratoxin A (OA) contamination of black pepper, coriander seeds, powdered ginger and turmeric powder was estimated using indirect competitive ELISA. Samples (1 g) were extracted with 0.5% potassium chloride (KCl) in 70% methanol (5 ml) and diluted subsequently to give two-fold to ten-fold step-wise dilutions in phosphate-buffered saline containing 0.05% Tween 20 and 0.2% bovine serum albumin (PBS-T BSA). For extracts from the spices analysed, ELISA estimates of OA concentrations were compared with those made by HPLC. All estimates were within 1-2 standard deviation of the ELISA values. More than 90% of OA added to spice samples was recovered from samples containing between 5 and 100 microg/kg OA. Extracts of OA-free spice samples contained substances that interfered with ELISA, presumably because of non-specific reactions. This effect was avoided by preparing all the test solutions in extracts of OA-free spice samples. In 126 samples obtained from retail shops, OA was found to exceed 10 microg/kg in 14 (in the range of 15-69 microg/kg) of 26 black pepper samples, 20 (in the range of 10-51 microg/kg) of 50 coriander samples, two (23 microg/kg and 80 microg/kg) of 25 ginger samples and nine (in the range of 11-102 microg/kg) of 25 turmeric samples. This is the first record in India of the occurrence of OA in what are some of the most widely used spices in Indian cooking.
 
Date 2001
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/1779/1/FoodAddContam18_9_830-835_2001.pdf
Devi, K T and Mayo, M A and Reddy, G and Emmanuel, K E and Larondelle, Y and Reddy, D V R (2001) Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India. Food Additives and Contaminants, 18 (9). pp. 830-835.