The Scientific World Journal / 2013 / Article / Tab 1

Research Article

Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

Table 1

Aflatoxin B1 content of organic spice samples.

Organic spices Positive samples
(%)
No. of samples above EU limit   (%)Range of AFB1 concentration in positive samples (µg/kg)Mean of positive samples (µg/kg)

Laurel leaves72 (29)2 (29)16.5–20.318.4
Cumin85 (62)2 (25)0.5–26.310.7
Mint54 (80)2 (40)4.2–26.714.7
Rosemary63 (50)2 (33)3.3–106.7
Basil66 (100)2 (33)0.8–18.17.5
Cinnamon55 (100)5 (100)49.4–5351.6
Poppy seeds73 (43)0 (0)0.98–3.22.4
Thyme60 (0)0 (0)NDND
Ginger43 (75)2 (50)3.8–23.116.5
Anise 64 (67)3 (50)4.9–8.47.1
Sumac108 (80)7 (70)51.2–52.545.8
Black pepper64 (67)4 (67)24.6–3027.6
Red pepper flakes74 (57)3 (43)3.5–30.323.4
Red pepper86 (75)6 (75)23.4–46.641.5
Coriander21 (50)1 (50)15.6–15.615.6

Total9358 (62)41 (44)

ND: not detected.

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