eprintid: 1779
rev_number: 10
eprint_status: archive
userid: 14
dir: disk0/00/00/17/79
datestamp: 2011-09-21 06:33:13
lastmod: 2011-09-21 06:33:13
status_changed: 2011-09-21 06:33:13
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@cgiar.org
item_issues_count: 0
creators_name: Devi, K T
creators_name: Mayo, M A
creators_name: Reddy, G
creators_name: Emmanuel, K E
creators_name: Larondelle, Y
creators_name: Reddy, D V R
icrisatcreators_name: Devi, K T
icrisatcreators_name: Reddy, D V R
affiliation: ICRISAT(Patancheru)
affiliation: Scottish Crop Research Institute
affiliation: Osmania University(Hyderabad) 
affiliation: Unite de Biochimie de la Nutrition(Universite catholique de Louvain)
country: India
country: UK
country: Belgium
title: Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India
ispublished: pub
subjects: s2.4
full_text_status: restricted
abstract: 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.
date: 2001
publication: Food Additives and Contaminants
volume: 18
number: 9
pagerange: 830-835
refereed: TRUE
official_url: http://dx.doi.org/10.1080/02652030117589
related_url_url: 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=
related_url_type: author
citation:   Devi, K T and Mayo, M A and Reddy, G and Emmanuel, K E and Larondelle, Y and Reddy, D V R  (2001) Occurrence of ochratoxin A in black pepper, coriander, ginger and turmeric in India.  Food Additives and Contaminants, 18 (9).  pp. 830-835.      
document_url: http://oar.icrisat.org/1779/1/FoodAddContam18_9_830-835_2001.pdf