Mycotoxins in spices and herbs - an update

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dc.contributor.author Kabak, Bulent
dc.contributor.author Dobson, Alan D. W.
dc.date.accessioned 2018-07-17T10:40:52Z
dc.date.available 2018-07-17T10:40:52Z
dc.date.issued 2017-01
dc.identifier.citation Kabak, B. and Dobson, A. D. W. (2017) 'Mycotoxins in spices and herbs - an update', Critical Reviews in Food Science and Nutrition, 57(1), pp. 18-34. doi:10.1080/10408398.2013.772891 en
dc.identifier.volume 57 en
dc.identifier.issued 1 en
dc.identifier.startpage 18 en
dc.identifier.endpage 34 en
dc.identifier.issn 1040-8398
dc.identifier.issn 1549-7852
dc.identifier.uri http://hdl.handle.net/10468/6464
dc.identifier.doi 10.1080/10408398.2013.772891
dc.description.abstract Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Taylor & Francis Group en
dc.rights © 2017, Taylor & Francis Group. This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition, available online: https://doi.org/10.1080/10408398.2013.772891 en
dc.subject Brazilian black pepper en
dc.subject Aflatoxin B-1 levels en
dc.subject Essential oils en
dc.subject Toxigenic fungi en
dc.subject Antifungal activity en
dc.subject Natural occurrence en
dc.subject Spice en
dc.subject Herbs en
dc.subject Mycotoxins en
dc.subject Aflatoxins en
dc.subject Ochratoxin A en
dc.subject Aspergillus flavus en
dc.subject Liquid chromatography en
dc.subject Chemical composition en
dc.title Mycotoxins in spices and herbs - an update en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Alan Dobson, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: a.dobson@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2018-07-17T09:05:58Z
dc.description.version Accepted Version en
dc.internal.rssid 421658790
dc.internal.wokid WOS:000386594100003
dc.description.status Peer reviewed en
dc.identifier.journaltitle Critical Reviews in Food Science and Nutrition en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress A.Dobson@ucc.ie en


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