"1779","10","archive","14",,,"disk0/00/00/17/79","2011-09-21 06:33:13","2011-09-21 06:33:13","2011-09-21 06:33:13","article",,,"show","Library-ICRISAT@cgiar.org",,,"","","","","","","","","","","0",,,"Devi","K T","","","","","","","Devi","K T","","","","",,,,,"","",,,,,"","","ICRISAT(Patancheru)","India","Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India","pub","s2.4","","","restricted",,,,,,"Ochratoxin A (OA) contamination of black pepper, coriander seeds, powdered ginger and turmeric powder was estimated using indirect competitive ELISA. Samples (1 g) were extracted with 0.5% potassium chloride (KCl) in 70% methanol (5 ml) and diluted subsequently to give two-fold to ten-fold step-wise dilutions in phosphate-buffered saline containing 0.05% Tween 20 and 0.2% bovine serum albumin (PBS-T BSA). For extracts from the spices analysed, ELISA estimates of OA concentrations were compared with those made by HPLC. All estimates were within 1-2 standard deviation of the ELISA values. More than 90% of OA added to spice samples was recovered from samples containing between 5 and 100 microg/kg OA. Extracts of OA-free spice samples contained substances that interfered with ELISA, presumably because of non-specific reactions. This effect was avoided by preparing all the test solutions in extracts of OA-free spice samples. In 126 samples obtained from retail shops, OA was found to exceed 10 microg/kg in 14 (in the range of 15-69 microg/kg) of 26 black pepper samples, 20 (in the range of 10-51 microg/kg) of 50 coriander samples, two (23 microg/kg and 80 microg/kg) of 25 ginger samples and nine (in the range of 11-102 microg/kg) of 25 turmeric samples. This is the first record in India of the occurrence of OA in what are some of the most widely used spices in Indian cooking.","2001",,,"Food Additives and Contaminants","18","9",,,"830-835",,,,,,,,,,,"TRUE",,,,,,,,"","http://dx.doi.org/10.1080/02652030117589","http://scholar.google.co.in/scholar?as_q=Occurrence+of+ochratoxin+A+in+black+pepper%2C+coriander%2C+ginger+and+turmeric+in+India&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=","author",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"1779",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Mayo","M A","","",,,,,"Reddy","D V R","","",,,,,,,,,,,,,,,"Scottish Crop Research Institute","UK",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"1779",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Reddy","G","","",,,,,,,,,,,,,,,,,,,,,,,"Osmania University(Hyderabad) ","Belgium",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"1779",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Emmanuel","K E","","",,,,,,,,,,,,,,,,,,,,,,,"Unite de Biochimie de la Nutrition(Universite catholique de Louvain)",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"1779",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Larondelle","Y","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"1779",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Reddy","D V R","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,