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

Madhyastha, M. S.; Bhat, Ramesh V.

doi:10.1128/aem.48.2.376-379.1984

Cited by 52 publications

(16 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several authors have reported that essential oils of some spices could inhibit both mould growth and mycotoxin formation. Although Seenappa & Kempton (1980) reported that black pepper supported aflatoxin production, Madhyastha & Bhat (1984) showed that growth of, and aflatoxin production by, Aspergillus parasiticus Speare NRRL 2999 in black and white pepper was mostly inhibited by the action of piperine and volatile essential pepper oils. They also indicated that even though black pepper supports fungal growth and aflatoxin production under laboratory conditions, the amount of aflatoxins produced was much less than that found when other agricultural commodities were tested.…”

Section: Resultsmentioning

confidence: 99%

“…Some authors have reported that the essential oils of some spices can inhibit both mould growth and mycotoxin formation (Karapinar, 1985;Llewellyn et al, 1992;Patkar et al, 1994). Spices such as cloves, cumin and black pepper can inhibit the fungi which form aflatoxins and, thus, aflatoxin formation entirely because of the inhibitory effect of essential oils such as eugenol, eugenol acetate, betacaryophyllene and piperine (Mabrouk & El-Shayeb, 1980;Madhyastha & Bhat, 1984).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Bircan

2005

Int J of Food Sci Tech

View full text Add to dashboard Cite

Seventy-five samples of different spices marketed in Turkey were purchased from bazaars, herbal shops and supermarkets. Equal amounts of paprika, chilli, black peppers and cumin were purchased and used to test and compare the amount of aflatoxin contamination. Two different analytical methods were examined for their efficacy by adding a known amount of aflatoxin to the blank samples of paprika. Twenty-seven paprika, all the chilli powder and four ground black pepper samples were contaminated with aflatoxin B 1 in the range of 0.5-116.4, 1.6-80.4 and 0.3-1.2 lg kg )1 respectively. Twenty-three (30%) paprika and chilli powder samples were above the regulatory limits used in the European Union. No aflatoxin contamination was detected in the cumin samples at a detection limit of 0.2 lg kg )1 .

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Bircan

2005

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In this study the levels of aflatoxin production on black pepper and white pepper are negligible even at high moisture content, and both black and white pepper could be considered as poor substrates (Madhyastha and Bhat 1984). On the contrary, red pepper should be considered a better substrate for aflatoxin production even when uncooked.…”

mentioning

confidence: 84%

Aflatoxin production by microorganisms of the Aspergillus flavus group in spices and the effect of irradiation

1994

View full text Add to dashboard Cite

Aflatoxin production of Aspergillus parasiticus I F 0 30179 and Aflavus var columnaris S46 on black pepper, white pepper and red pepper was investigated and the results compared with those obtained using polished rice. The levels of aflatoxin B, production on cooked and uncooked black pepper and white pepper were negligible. However, a little aflatoxin production was observed on red pepper even when uncooked. The inhibition of aflatoxin production was also observed in extracts of black pepper, white pepper and red pepper. Irradiation of the spices did not affect aflatoxin production.Key words: aflatoxin B, , spice, irradiation, Aspergillusjavus, A parasiticus.Serious damage can be caused to stored spices or cereal grains by mould growth which occurs under unfavourable conditions during long storage or shipment at high humidity. Certain moulds growing on spices or cereal grains produce mycotoxins, which may be acutely toxic, carcinogenic or teratogenic to consumers. Aflatoxin B, is the most carcinogenic of many kinds of mycotoxins, and is produced by Aspergillusflavus and A parasiticus. In Japan, the natural occurrence of aflatoxin has been reported in imported agricultural products such as edible nuts, corn and some spices. Previously (Muhamad et a1 1986), the authors have reported the isolation of many strains of A flaous from spices, and more than 10% of these isolates demonstrated the ability to produce aflatoxin B, under laboratory conditions. Therefore, this study was carried out to evaluate the possibility of aflatoxin production on black pepper, white pepper and red pepper and the results were compared with those obtained with polished rice. The influence of irradiation of spices on their inhibitory effects was also ascertained.* To whom correspondence should be addressed. Spores of Aspergillus parasiticus I F 0 30179 and a wild strain of AJlauus var colurnnaris S46 isolated from black pepper were harvested from Difco potato dextrose agar plates after incubation at 30°C for 7 days. Spore suspensions were prepared by adding sterilized distilled water to give a concentration of c a 1 x lo6 spores mi-'. For determination of aflatoxin, a SL (synthetic low salts) broth containing the following was prepared as a liquid medium: sucrose, 85 g; L-asparagine, 10 g; (NH,),Mo702, . 4H20, 2 mg; Na,B,O, , 2 mg; FeSO, . 7H20, 2 mg litre-'; pH 4.5. This SL broth was dispensed into 200 ml cottonstoppered Erlenmeyer flasks, each flask receiving 20 ml of medium, and was sterilised at 110°C for 10 min.Unground polished rice, black pepper, white pepper and red pepper (20 g each) in cotton-stoppered Erlenmeyer flasks (200 mi) with 10 ml of distilled water were autoclaved at 121°C for 15 min or irradiated at 5 kGy, using the 160 kCi (6.0 PBq) 6oCo irradiator in this institute. For the study of the effects of spice extracts on aflatoxin production, extracts of black pepper, white pepper and red pepper (unirradiated and irradiated at 10 kGy) were obtained by steeping 3 g of powdered spice in 30 ml of ethanol for 24 h at ...

show abstract

“…Powders and extracts of many spices have been reported to inhibit the production of aflatoxin in synthetic media (Madhyastha and Bhat 1984;Zaika and Buchanan 1987;Bilgrami et al 1992). Recent findings have also demonstrated that oils obtained from higher plant parts contain antitoxigenic properties (Bhatnagar and McCormick 1987;Ansari and Srivastava 1991).…”

mentioning

confidence: 99%

The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

Sinha

Prasad

1993

Lett Appl Microbiol

View full text Add to dashboard Cite

The effect of different concentrations of clove and cinnamon oils was studied on the growth of and aflatoxin production by Aspergillus flavus in SMKY liquid medium. The effect of these compounds was also verified against aflatoxin production in maize. Significant reduction (P < 0.05) in the elaboration of aflatoxin in liquid culture after treatment with more than 100 μg ml‐1 of these compounds was recorded. Cinnamon oil exhibited maximum inhibitory action and reduced 78% aflatoxin formation on maize at 1000 mg kg‐1.

show abstract

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

Cited by 52 publications

References 17 publications

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC

Aflatoxin production by microorganisms of the Aspergillus flavus group in spices and the effect of irradiation

The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

Contact Info

Product

Resources

About