Abstract
Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019–2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g−1 and 0.10 ng g−1, respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11–38.46 ng g−1. Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market.
Highlights
There are several definitions for spices that may to some extent overlap with herbs [1,2,3]
0.1Angtogta−l1o) ffo1r01O(T3A1%(s)esepTicaeblseam3).pTlehseocfo1n9cespntircaetkioinnsdsofwpeorseitpivoesistaivmep(elexscweeedrienignLthOeQraonfge 0.1onf g0.g1−11)nfgorgO−1T(Afo(rsepeinTkabpleep3p)e. rT)hteo c3o8n–c4e6nntrgagti−o1ns(fofrptuorsmitievreics)a. mples were in the range of 0.11 ng g−1 to 38–46 ng g−1
Spices are not among the main sources of daily ochratoxin A (OTA) intake in humans, they may contribute significantly to the co-exposure with major OTA sources such as cereals, wine, pork meat, and coffee. This may result in an additive effect and an increase in OTA toxicity
Summary
There are several definitions for spices that may to some extent overlap with herbs [1,2,3]. This study is guided by the simple definition that spices are all parts of a plant that are used to improve meals in their colour, flavour, or even texture. These parts can be leaves, seeds, roots, fruits, bark, buds, or stalks [3]. The importance of spice may vary through countries worldwide [2]. Spices are a widespread commodity [2] as they are exported worldwide, mainly from developing countries where they are mostly grown. Asian countries were the largest producers of spices (share of production 75.7%; 12.1 million tonnes), followed by African (19.9%; 3.2 million tonnes), American (3.8%; 0.6 million tonnes), European (0.5%; 0.08 million tonnes), and Oceanian (0.1%; 0.012 million tonnes) producing countries in 2019
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