Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 7 2017 2017-10-01 2017-10-01 VARIATION IN THE OCCURENCE OF AFLATOXINS IN VARIOUS PROCESSED FORMS OF DRIED GINGER 110 112 EN Dinesh Singh Bisht Dinesh Singh Bisht K.R.K. Menon K.R.K. Menon A total 30 samples of three forms of dried ginger viz whole, sliced and ground (10 samples each), were collected from different local markets of Delhi, India and analyzed for the occurrence of aflatoxins with HPLC equipped with fluorescence detector. Aflatoxins in dried whole ginger were not detected, in dried sliced ginger the range of total aflatoxin was 3.64 µg/kg- 7.52 µg/kg and in dried ground ginger the range of total aflatoxin was 2.99 µg/kg- 5.25 µg/kg. The susceptibility of the various forms of the dried ginger towards aflatoxins contamination was in the order whole<ground<sliced. The occurrence of aflatoxins B1 and G1 were more pronounced as compared to aflatoxins B2 and G2.
film izle