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Zoekresultaten - 19 results

Sorting out the plants responsible for a contamination with pyrrolizidine alkaloids in spice seeds by means of LC-MS/MS and DNA barcoding: Proof of principle with cumin and anise spice seeds

Publication Type: Peer reviewed scientific article Authors: Willocx, Marie; Van der Beeten, Iris; Asselman, Pieter; Delgat, Lynn; Baert, Wim; Janssens, Steven; Leliaert, Frederik; Picron, Jean-François; Vanhee, Céline Source: Food Chemistry: Molecular Sci ...

Dietary exposure assessment and risk characterization of citrinin and ochratoxin A in Belgium

(biscuits, croissants, rice, flour, meat imitates, herbs and spices) in the higher percentiles (P99) or at maximum found concentrations when calculating the margin of exposure (MoE) for neoplastic effects. An ...

In vitro toxicity, genotoxicity and antigenotoxicity of Nigella sativa extracts from different geographic locations

Number 141 (2019) Keywords: antigenotoxicity cytotoxicity genotoxicity Geographic location Nigella sativa Seed extracts Abstract: Nigella sativa or black cumin is used as a spice and as a natural remedy ...

Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry

Keywords: Dried herbs gas chromatography Mass Spectrometry PAHs Spices Abstract: This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAH ...

Determination of pyrrolizidine alkaloids levels in food for infants and young children, ice teas, seed spices, oregano subspecies and frozen leafy vegetables

Publication Type: Sci. report, recommendat°, guidance doc., directive, monograph Authors: Jean-François Picron; Mirjana Andjelkovic Source: Sciensano (2019) Service:  Contaminants organiques et additifs Organische contaminanten en additieven Organic conta ...

Analytical strategies for the determination of pyrrolizidine alkaloids in plant based food and examination of the transfer rate during the infusion process

s concentration was 2106 ng/mL. Surprisingly high PA s concentrations were detected in herbs and spices mixes. The infusion study indicated a transfer rate between 16 and 28% (except for monocrotaline) which ...

Dietary exposure to pyrrolizidine alkaloids in young children and adults from the Belgian population (PASFOOD)

spices, (herbal) teas, ice-teas and beehive products based – & plant based food supplements. It is noteworthy that we have had the opportunity to access all honeys produced in Belgium.   The generated ...

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