Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India
(2001) Food Additives and Contaminants — Vol. 18, n° 9, p. 830-835 (2001)
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- 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 mu /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 mug/kg in 14 (in the range of 15-69 mug/kg) of 26 black pepper samples, 20 (in the range of 10-51 mug/kg) of 50 coriander samples, two (23 mug/kg and 80 mug/kg) of 25 ginger samples and nine (in the range of 11-102 mug/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.
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Thirumala-Devi, K., Mayo, M., Reddy, G., Emmanuel, K., Larondelle, Y., & Reddy, D. (2001). Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India. Food Additives and Contaminants, 18(9), 830-835. https://doi.org/10.1080/02652030110044921 (Original work published 2001)