Variability in the Content of Essential Oils and Selected Mycotoxins in Spices of the Apiaceae Family

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 μg/kg) in three of 24 analysed samples.