Application of a minicolumn detection method for screening spices for aflatoxin

Seenappa, M.; Kempton, A. G.

doi:10.1080/03601238009372177

Cited by 9 publications

(4 citation statements)

References 8 publications

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“…Similarly, Scott and Kennedy (1973) and Tabata et al (1993) analysed 14 and 46 samples of BP, respectively, and found no contamination with aflatoxins. However, Seenappa and Kempton (1980), Aziz and Youssef (1991) examined 35 and 15 samples, respectively, and detected AFB 1 at levels between 15 and 35 mg kg -1 . In 10 samples analysed by Freire et al (2000), the presence of other metabolites such as chaetocin, penitrem A, xanthocillin and tenuazonic acid were reported.…”

Section: Mycotoxins Detection By Tlc On Bpmentioning

confidence: 96%

“…A portion (40%) of the BP consumed in Argentina comes from Brazil. Contamination by fungi, particularly Aspergillus species, including aflatoxin producers of A. flavus, has been reported (Christensen et al 1967, Flanningan and Hui 1976, Banerjee et al 1993, as well as the detection and natural occurrence of aflatoxins in this spice (Seenappa andKempton 1980, Aziz andYoussef 1991). Investigations demonstrated the mycoflora of Brazilian BP (Moreau andMoreau 1978, Freire et al 2000) and the presence of mycotoxin-producing moulds on these seeds, in which A. flavus and A. niger are more frequent in black than in white pepper (Freire et al 2000).…”

Section: Introductionmentioning

confidence: 95%

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Mycological survey for potential aflatoxin and ochratoxin producers and their toxicological properties in harvested Brazilian black pepper

Gatti

Fraga

Magnoli

et al. 2003

Food Additives & Contaminants

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A mycological survey was carried out on 115 samples of whole dried black pepper seeds, from two main production regions of Brazil (Pará and Espírito Santo). A high incidence of contamination was verified in both regions when 99.1% of the samples showed filamentous fungi contamination. A total of 497 species of nine different genera were isolated (Aspergillus, Eurotium, Rhizopus, Penicillium, Curvularia, Cladosporium, Absidia, Emericella and Paecilomyces). The genus Aspergillus was the predominant (53.5%) followed by species from the Eurotium genus (24.5%). Eurotium chevalieri (16.4%) was the most predominant species followed by A. flavus (14.6%) present on 55 samples of black pepper (47.8%) analysed. Twenty-five samples (21.7%) were contaminated with aflatoxigenic strains of A. flavus and A. parasiticus. In relation to the types of aflatoxins produced by mycotoxigenic strains, it was observed that 25 strains (44.6%) of 56 isolated of A. flavus produced aflatoxins. From 12 samples, A. ochraceus species were isolated in low frequency (3.5%). Two strains of A. ochraceus from 16 isolated were producers of ochratoxin A. With respect to the aflatoxins and ochratoxin A natural contamination, none of the samples presented detectable levels of these mycotoxins using thin-layer chromatographic analysis.

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Section: Mycotoxins Detection By Tlc On Bpmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 95%

Mycological survey for potential aflatoxin and ochratoxin producers and their toxicological properties in harvested Brazilian black pepper

Gatti

Fraga

Magnoli

et al. 2003

Food Additives & Contaminants

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“…In acute oral toxicity studies, capsaicin induced gastric fundal hemorrhage in some of the animals that died [21]. AFB1 (10-120 µg kg-1) was detected in 18 of 125 samples of spices, and red pepper showed the highest incidence [22].…”

Section: Introductionmentioning

confidence: 99%

Presence of Aflatoxins (Mutagens and Carcinogens) in Industrialized Chili Sauces

HG¹,

M²

2016

Pharm Anal Acta

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Aflatoxins (AFs) are the most frequent mutagens, teratogens and carcinogens detected in food, and they are also present in all types of chili peppers and sauces made with them. Fifty-two different industrialized chili pepper sauces from markets in Mexico were analyzed for the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2). The chemical AF extraction and high performance liquid chromatography methods were validated based on the following parameters: selectivity, linearity (calibration curves), recovery percentages, limits of detection (LOD) and quantification (LOQ). The square of correlation coefficients (R2) were AFB1: 0.9973; AFB2: 0.9892; AFG: 0.9969; and AFG2: 0.9986. All curves were correct, with an average regression coefficient of R2 > 0.9892. The percentage of recovery, was 83% for AFB1 , 75% for AFB2, 96% for AFG1, and 81% for AFG2. The Limits of Detection (LOD) were 0.1 ng for AFB1, 0.01 ng for AFB2, 0.01 ng for AFG1, and 0.5 ng for AFG2.For the statistical analysis, the different chili sauce groups were analyzed and compared using a Kruskal-Wallis test, and the results showed no statistically significant differences among the samples with respect to the total aflatoxins (AFt) amounts. The removal of all high mutagenic levels of AFG1 (> 10 ppb) from the analysis did not change the results. Eight chili pepper sauces (15%) from the different groups surpassed the 10 ppb AFt tolerance limit of the Codex Alimentarius and had 15 to 116 µg kg-1 AFt. The average AFt from the 52 samples was 3.69 µg kg-1, which were all within the globally accepted limits. Thus, these results suggest that there is no consistent basis for warning the public about AFs in the most commonly used salsas, but their use should be moderated because many are not safe to eat. PAA, an open access journal Volume 7 • Issue 5 • 1000477Patients with psoriatic lesions are unresponsive to low capsaicin concentrations [61]. Capsaicin cream also showed good results for the Citation: Carvajal-Domínguez HG, Carvajal-Moreno M, Ruiz-Velasco S, Alvarez-Bañuelos MT (2016) Presence of Aflatoxins (Mutagens and

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“…The contamination of pepper by aflatoxigenic fungi (4,7,14,22,23) has been of increasing concern in international trade circles. The incidence of Aspergillus flavus and the occurrence of aflatoxin in black and white peppers have been documented (2,19,21). Seenappa and Kempton (20) demonstrated the substrate suitability of black pepper for aflatoxin production by A. flavus under artificial conditions.…”

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confidence: 99%

Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents

Madhyastha¹,

Bhat²

1984

Appl Environ Microbiol

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Aspergillus parasiticus Speare NRRL 2999 growth and aflatoxin production in black and white pepper and the penetration of the fungus in black pepper corn over various incubation periods were studied. Also, the effects of piperine and pepper oil on growth and aflatoxin production were studied. Under laboratory conditions, black and white pepper supported aflatoxin production (62.5 and 44 ppb (ng/g), respectively) over 30 days of incubation. Fungal growth measured in terms of chitin was considerably less in white pepper than in black pepper. A histological study of black pepper corn showed the fungus penetrating up to the inner

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Application of a minicolumn detection method for screening spices for aflatoxin

Cited by 9 publications

References 8 publications

Mycological survey for potential aflatoxin and ochratoxin producers and their toxicological properties in harvested Brazilian black pepper

Mycological survey for potential aflatoxin and ochratoxin producers and their toxicological properties in harvested Brazilian black pepper

Presence of Aflatoxins (Mutagens and Carcinogens) in Industrialized Chili Sauces

Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents

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