Investigation of Mycotoxin Presence in Some Unpackaged Spices Obtained From Herbalists in Edirne Province Using The LC-MS/MS Method

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Korur Kolanlarlı T., Asan A.

5th International Eurasian Mycology Congress, Edirne, Türkiye, 1 - 03 Eylül 2026, ss.124, (Özet Bildiri)

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Edirne
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.124
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Trakya Üniversitesi Adresli: Evet

Özet

Abstract: Spices are among the food matrices that are highly susceptible to the growth of mycotoxin-producing molds under unsuitable production, drying, and storage conditions. Mycotoxins are important food contaminants that pose significant risks to human and animal health due to their carcinogenic, mutagenic, teratogenic, hepatotoxic, nephrotoxic, and immunosuppressive effects. The aim of this study was to investigate the presence of major mycotoxins in various spice samples obtained from herbalists operating in Edirne Province using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and to evaluate the findings according to the Turkish Food Codex Contaminants Regulation. A total of 48 spice samples, including black cumin (Nigella sativa), black pepper, cumin, red pepper flakes, ground red pepper, cinnamon, ground ginger, and allspice, were collected from six different herbalists (A1–A6) in Edirne Province. The samples were analyzed for the presence of deoxynivalenol (DON), aflatoxins (AFB1, AFB2, AFG1, and AFG2), fumonisins (FB1 and FB2), ochratoxin A (OTA), and zearalenone (ZON). Mycotoxin analyses were performed using the LCMS/MS method, which enables simultaneous determination of multiple mycotoxins. According to the results, deoxynivalenol was not detected in any of the 48 spice samples. Aflatoxin B1 was detected in 11 (22.9%), aflatoxin B2 in 7 (14.6%), aflatoxin G1 in 5 (10.4%), and aflatoxin G2 in 7 (14.6%) samples. Fumonisin B1 was detected in all samples (100%), whereas fumonisin B2 was detected in 46 (95.8%) samples. Zearalenone was detected in 8 (16.7%) samples, while ochratoxin A was detected in 2 (4.2%) samples. According to the Turkish Food Codex Contaminants Regulation, the red pepper flakes sample obtained from herbalist A3 exceeded the legal limit for aflatoxin B1, whereas the ground red pepper sample obtained from herbalist A5 exceeded the legal limits for aflatoxin B1, total aflatoxins, and ochratoxin A. Since no maximum limits have been established for fumonisins, zearalenone, and deoxynivalenol in spices under the Turkish Food Codex Contaminants Regulation, only their occurrence was reported, and no regulatory compliance assessment could be performed. In conclusion, various mycotoxins were detected in some spice samples sold by herbalists in Edirne Province, and several samples exceeded the legal limits specified in the Turkish Food Codex Contaminants Regulation. Among the spices examined, cinnamon, ground ginger, and red pepper flakes were identified as the most prominent spices in terms of multiple mycotoxin contamination and high mycotoxin levels. These findings demonstrate the critical importance of maintaining appropriate hygiene and storage conditions throughout the production-to-consumption chain and implementing regular mycotoxin monitoring programs to ensure consumer safety.

Keywords: Spice, mycotoxin, aflatoxin, ochratoxin A, fumonisin, zearalenone, LC-MS/MS