Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Figure 2

Effect of exposure time when the different aqueous extracts (A: garlic, B: lemon, C: sacred basil, D: black cumin, E: lemongrass, F: ginger, G: clove, H: fenugreek, I: thyme, and J: control) are incubated with standard AFB1 (a) and AFB1-contaminated maize sample (b); effect of concentration (A: 50 mg./L, B: 10 mg/L, and C: 1 mg/L garlic and D: 50 mg/L, E: 10 g/L, and F: 1 mg/L lemon) on standard (c) and AFB1-contaminated maize samples (d).

(a)

(b)

(c)

(d)