VARIATION IN THE OCCURENCE OF AFLATOXINS IN VARIOUS PROCESSED FORMS OF DRIED GINGER

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October – November, 2017, vol. 7, no. 2
pages: 110-112
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2017.7.2.110-112
Abstract: 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
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