Fungos e aflatoxinas em cereais: Uma revisão

Filho, Francisco das Chagas Cardoso; Caldas, Mikaela Lopes de; Muratori, Maria Christina Sanches

doi:10.4025/revcivet.v2i2.29600

Cited by 3 publications

(3 citation statements)

References 13 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…e Penicillium sp. foram destacados como os maiores produtores de micotoxinas (CARDOSO FILHO et al, 2015).…”

Section: Micotoxinasunclassified

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

Duarte,

Rodrigues,

Neto

et al. 2022

Desenvolvimento Da Pesquisa Científica, Tecnologia E Inovação Na Agronomia

View full text Add to dashboard Cite

Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

show abstract

“…e Penicillium sp. foram destacados como os maiores produtores de micotoxinas (CARDOSO FILHO et al, 2015).…”

Section: Micotoxinasunclassified

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

Duarte,

Rodrigues,

Neto

et al. 2022

Desenvolvimento Da Pesquisa Científica, Tecnologia E Inovação Na Agronomia

View full text Add to dashboard Cite

show abstract

“…In addition to their potential for spoilage, some fungi can produce toxic secondary metabolites called mycotoxins. These compounds can harm human and animal health through their carcinogenic, teratogenic, and mutagenic effects (Cardoso Filho et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Almeida,

Freire,

Carnielli‐Queiroz

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.

show abstract

“…Nowadays, the concern with food quality is not only focused on the required prerequisites such as appearance, taste, aroma, texture, nutritional value and safety, but also chemical and microbiological contaminations. Food contamination caused by fungi results in major economic losses, a waste of raw material and changes in the product quality and safety, directly impacting the agricultural and food industries (Das et al, 2015). Even more, some of these filamentous fungi can produce mycotoxins that pose a serious risk to human and animal health, which can cause diseases or even lead to death (Bennet & Klich, 2003).…”

Section: Introductionmentioning

confidence: 99%

Standardization of an analytical method to quantify ochratoxin A in green coffee beans by high performance liquid chromatography

Santiago

Teixeira

Santiago

et al. 2020

RSD

View full text Add to dashboard Cite

Nowadays, Brazil is the largest producer and exporter of coffee, also the second largest consumer of the beverage. The importance of ensuring food safety for consumers has influenced research to improve and monitor the final product quality. Coffee is a product that presents a high risk of fungal contamination, which can result in the presence of mycotoxins and poses risks to human and animal health. Therefore, this study aimed to standardize a chromatographic method to test and quantify ochratoxin A in 13 samples of green coffee beans. The green coffee beans were stored in sheds without temperature or humidity control. Samples were ground, and the analyte was extracted by a 3% methanol:sodium bicarbonate (1:2 v/v) solution. Ochratoxin A was quantified in a high performance liquid chromatograph. The method was validated by testing the selectivity, linearity, accuracy, limits of detection and quantification. The method presented robustness to the tested parameters and among the analyzed samples. Ochratoxin A was detected above the limit established by the legislation (75.19 µg kg-1) only in one sample. Overall, the storage of green coffee beans in these sheds was adequate, since 12 samples had a low content of ochratoxin A and they were within the limit established by legislation. Therefore, food safety was guaranteed without any severe mycotoxin contamination.

show abstract

Fungos e aflatoxinas em cereais: Uma revisão

Cited by 3 publications

References 13 publications

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

Viabilidade Ecônomica Na Produção Da Cultura Do Alho Em Áreas Infectadas Por Fitonematóides

Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains

Standardization of an analytical method to quantify ochratoxin A in green coffee beans by high performance liquid chromatography

Contact Info

Product

Resources

About