Variability in the Content of Essential Oils and Selected Mycotoxins in Spices of the Apiaceae Family
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26510%2F26%3A0201216" target="_blank" >RIV/00216305:26510/26:0201216 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/10.1002/ffj.70025" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1002/ffj.70025</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/ffj.70025" target="_blank" >10.1002/ffj.70025</a>
Alternative languages
Result language
angličtina
Original language name
Variability in the Content of Essential Oils and Selected Mycotoxins in Spices of the Apiaceae Family
Original language description
Essential oils (EOs) obtained from spices, herbs and medicinal plants are well known in traditional medicine and are an area of interest due to their various biological activities. On the other hand, spices are consumed on a daily basis and have the potential to be contaminated with mycotoxins. Therefore, it is crucial to consider them as a factor in health safety. The present study investigated the yield, EOs composition and mycotoxins (T-2 toxin and HT-2 toxin) content in five spices (caraway, anise, coriander, fennel, dill) of the Apiaceae family. EOs obtained by hydrodistillation were analysed and identified by gas chromatography coupled to mass spectrometry (GC-MS). Mycotoxins were determined using liquid chromatography coupled to a mass spectrometer (LC-MS). The yields of EOs ranged between 0.66% and 5.26% depending on the type of spice. The results showed that the major components present in caraway samples were carvone (53.02%-59.65%) and limonene (39.34%-46.08%); in anise trans-anethole (93.79%-95.70%); in coriander linalool (62.02%-67.91%); in fennel trans-anethole (0.82%-92.87%) or estragole (2.53%-89.51%); and in dill samples limonene and carvone (about 47.00% each), or dill apiole (42.08%) and limonene (29.80%). T-2 and HT-2 toxins were detected in small amounts (0.37-2.69 mu g/kg) in three of 24 analysed samples.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40403 - Agricultural biotechnology related ethics
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2026
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Flavour and fragrance journal
ISSN
0882-5734
e-ISSN
1099-1026
Volume of the periodical
41
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
13
Pages from-to
37-49
UT code for WoS article
001573593100001
EID of the result in the Scopus database
2-s2.0-105016472679