Za’atar mix products are mainly composed of the dried and ground leaves and/or blossoms
of wild and cultivated plant species (Origanum, Thymbra, Thymus, and Satureja) with the
addition of condiments. The aim of this study was to evaluate the occurrence of aflatoxins,
chemical composition (carbohydrates, fibre, fat, protein, moisture, ash, and acid contents),
mineral content (Na, Ca, and K), and colour traits (L*a*b*) in relation to food label and food
standards compliance. Measured and labelled fat content did not agree for approximately
91% of the samples. There was also no agreement between the measured and labelled fibre
contents. The total content of aflatoxins in the tested samples ranged from 2 to 63.7 ng g−1.
Eleven (69%) of the 16 analysed products had total aflatoxins higher than the maximum
permitted limit of the European Commission. The KAS and LAZ products had significantly
lighter colour (the highest L* values), while the ALAQ product had the darkest colour (lowest
L* value). The range of sodium content in the tested products was 105.1–1425.3 mg/100 g. In
conclusion, za’atar mix products that are available in local markets do not have accurate
nutritional labelling information, and the occurrence of aflatoxins was very high. Further
studies are needed to evaluate the reasons for these quality defects.

Title

Food Additives and Contaminants Part A

Publisher

Taylor & Francis

Publisher Country

United Kingdom

Publication Type

Prtinted only

Volume

41

Year

2024

Pages

688-698