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title Mycobiota and co-occurrence of mycotoxins in Capsicum powder
authors Santos, L; Marin, S; Mateo, EM; Gil-Serna, J; Valle-Algarra, FM; Patino, B; Ramos, AJ
author full name Santos, L.; Marin, S.; Mateo, E. M.; Gil-Serna, J.; Valle-Algarra, F. M.; Patino, B.; Ramos, A. J.
title Mycobiota and co-occurrence of mycotoxins in Capsicum powder
nationality nacional
source INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
language English
document type Article
author keywords Capsicum powder; Aflatoxins; Ochratoxin A; Zearalenone; Thichothecenes; Mycobiota
keywords plus ASPERGILLUS-FLAVUS; FUNGAL CONTAMINATION; AFLATOXIN CONTENT; ETHNIC FOODS; WHEAT-FLOUR; SPICES; PAPRIKA; PEPPER; OCHRATOXIN; QUALITY
abstract This study aimed to: (1) determine the mycobiota of Capsicum powder samples, paying a special attention to the mycotoxigenic moulds; (2) evaluate the contamination levels of aflatoxins (AF), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), 12 and HT2 toxins in those samples. Thirty-two samples were obtained through the methods of sampling established by the European Union legislation. Aspergillus and Eurotium were the most frequently found genera. Aspergillus section Nigri had the higher relative frequency in the samples, A. niger aggregate being the most representative group of this section. Other potentially mycotoxigenic Aspergillus. Fusarium and Penicillium species were found, but in a lower frequency. Co-occurrence of mycotoxins was confirmed in the 32 Capsicum powder samples. All samples were contaminated with AF and OTA, 27% with ZEA (36% of chilli and 18% of paprika samples), 9% with DON (18% of chilli and 6% of paprika samples), 6% with 12 (18% of chilli samples) and none of the samples contained HT2. Although in the present study the most common genera found (Aspergillus and Eurotium) belong to storage moulds, some field fungi such as Fusarium spp. were also found, and their toxins were sometimes detected. This fact supports the hypothesis that mycotoxin contamination of Capsicum products may occur both in the field and/or during storage. (C) 2011 Elsevier RV. All rights reserved.
author address [Santos, L.; Marin, S.; Ramos, A. J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain; [Mateo, E. M.; Valle-Algarra, F. M.] Univ Valencia, Dept Microbiol & Ecol, E-46100 Burjassot, Spain; [Gil-Serna, J.; Patino, B.] Univ Complutense Madrid, Fac Biol, Dept Microbiol 3, E-28040 Madrid, Spain
reprint address Ramos, AJ (reprint author), Av Alcalde Rovira Roure 191, Lleida 25198, Spain.
e-mail address ajramos@tecal.udl.es
researcherid number Patino, Belen/K-1825-2014; Santos, Liliana/G-6478-2013; Marin, Sonia/G-1013-2012; Ramos, Antonio J./B-3934-2011; Gil-Serna, Jessica/K-5189-2014; Marin, Sonia/B-8295-2011
orcid number Patino, Belen/0000-0001-8568-9270; Santos, Liliana/0000-0002-4453-5766; Marin, Sonia/0000-0002-0714-6155; Ramos, Antonio J./0000-0002-2830-8299; Gil-Serna, Jessica/0000-0002-2113-1830; Marin, Sonia/0000-0002-0714-6155
funding agency and grant number Spanish Government [AGL2007-66416-C05]; Catalonian (XaRTA - Reference Network on Food Technology) Government
funding text The authors are grateful to the Spanish (Project AGL2007-66416-C05) and Catalonian (XaRTA - Reference Network on Food Technology) Government for their financial support.
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cited reference count 39
times cited 15
total times cited count (wos, bci, and cscd) 17
publisher ELSEVIER SCIENCE BV
publisher city AMSTERDAM
publisher address PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
issn 0168-1605
29-character source abbreviation INT J FOOD MICROBIOL
iso source abbreviation Int. J. Food Microbiol.
publication date DEC 15
year published 2011
volume 151
issue 3
beginning page 270
ending page 276
digital object identifier (doi) 10.1016/j.ijfoodmicro.2011.09.011
page count 7
web of science category Food Science & Technology; Microbiology
subject category Food Science & Technology; Microbiology
document delivery number 860RB
unique article identifier WOS:000297964300002