Mycotoxins in spices and herbs - an update

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dc.contributor.authorKabak, Bulent
dc.contributor.authorDobson, Alan D. W.
dc.date.accessioned2018-07-17T10:40:52Z
dc.date.available2018-07-17T10:40:52Z
dc.date.issued2017-01
dc.date.updated2018-07-17T09:05:58Z
dc.description.abstractSpices 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationKabak, 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:10.1080/10408398.2013.772891en
dc.identifier.doi10.1080/10408398.2013.772891
dc.identifier.endpage34en
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issued1en
dc.identifier.journaltitleCritical Reviews in Food Science and Nutritionen
dc.identifier.startpage18en
dc.identifier.urihttps://hdl.handle.net/10468/6464
dc.identifier.volume57en
dc.language.isoenen
dc.publisherTaylor & Francis Groupen
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/10.1080/10408398.2013.772891en
dc.subjectBrazilian black pepperen
dc.subjectAflatoxin B-1 levelsen
dc.subjectEssential oilsen
dc.subjectToxigenic fungien
dc.subjectAntifungal activityen
dc.subjectNatural occurrenceen
dc.subjectSpiceen
dc.subjectHerbsen
dc.subjectMycotoxinsen
dc.subjectAflatoxinsen
dc.subjectOchratoxin Aen
dc.subjectAspergillus flavusen
dc.subjectLiquid chromatographyen
dc.subjectChemical compositionen
dc.titleMycotoxins in spices and herbs - an updateen
dc.typeArticle (peer-reviewed)en
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