Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

Table 3

Incidence of aflatoxins in unpacked spice samples.

Sample	Number of unpacked samples ()	Number of AF- contaminated samples	Mean of AFB1	Mean of AFB2	Mean of AFG1	Mean of AFG2	Total AFs
			Mean (µg/kg) ± SD	Mean (µg/kg) ± SD	Mean (µg/kg) ± SD	Mean (µg/kg) ± SD	Mean (µg/kg) ± SD
Fennel	10	09	—	—	67.04 ± 1.74	—	67.04 ± 1.74
Cinnamon	10	06	6.80 ± 0.33				6.80 ± 0.33
White pepper	10	10				89.50 ± 2.62	89.50 ± 2.62
Black pepper	10	00	ND	ND	ND	ND	ND
Turmeric	10	07	7.28 ± 0.35				7.28 ± 0.35
White cumin seeds	10	05	1.75 ± 0.17				1.75 ± 0.17
Black cumin seeds	10	09	3.69 ± 0.22		13.52 ± 0.72		17.21 ± 0.94
Caraway seeds	10	09		22.99 ± 1.00			22.99 ± 1.00
Carom seeds	10	10	15.97 ± 0.28				15.97 ± 0.28
Coriander	10	09	4.05 ± 0.34	30.82 ± 2.54			34.86 ± 2.88