TY - JOUR
T1 - Mycotoxins in spices and herbs–An update
AU - Kabak, Bulent
AU - Dobson, Alan D.W.
N1 - Publisher Copyright:
© 2017 Taylor & Francis Group, LLC.
PY - 2017/1/2
Y1 - 2017/1/2
N2 - 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.
AB - 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.
KW - aflatoxins
KW - herbs
KW - mycotoxins
KW - ochratoxin A
KW - Spice
UR - https://www.scopus.com/pages/publications/84991738519
U2 - 10.1080/10408398.2013.772891
DO - 10.1080/10408398.2013.772891
M3 - Article
C2 - 26528824
AN - SCOPUS:84991738519
SN - 1040-8398
VL - 57
SP - 18
EP - 34
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 1
ER -