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title Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli
authors Santos, L; Kasper, R; Sardinas, N; Marin, S; Sanchis, V; Ramos, AJ
author full name Santos, L.; Kasper, R.; Sardinas, N.; Marin, S.; Sanchis, V.; Ramos, A. J.
title Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli
nationality nacional
source FOOD MICROBIOLOGY
language English
document type Article
author keywords Aflatoxins; Aspergillus flavus; Growth; Carotenoids
keywords plus WATER ACTIVITY; TEMPERATURE; VITRO; TIME
abstract The aim of this study was to determine the effect of a carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and aflatoxins (AF) production of AF-producing Aspergillus flavus isolates. Each isolate, previously isolated from paprika and chilli, was inoculated on Czapek Yeast extract Agar (CYA) medium supplemented with different amounts of capsantal (0-1%) and incubated at 10, 15 and 25 degrees C during 21 days. Growth rates and lag phases were obtained, and AF production was determined at 7, 14 and 21 days. None of the isolates grew at 10 degrees C and one isolate (UdLTA 3193) hardly grew at 15 degrees C. Capsantal addition had no effect over lag phases and growth rates at 15 degrees C. At 25 degrees C capsantal reduced growth rates and increased lag phases. However, the effect of capsantal on AF production was inconclusive, because it depended on temperature or time, and most of the times it was not significant. Low temperature has been a crucial factor in AF production, regardless of the capsantal concentration tested. Industrial storage temperature for paprika and chilli use to be approximately 10 degrees C, so if this temperature is maintained mould growth and AF production should be prevented. (C) 2010 Elsevier Ltd. All rights reserved.
author address [Santos, L.; Kasper, R.; Marin, S.; Sanchis, V.; Ramos, A. J.] Univ Lleida, Dept Food Technol, XaRTA UTPV, Lleida 25198, Spain; [Sardinas, N.] Univ Complutense Madrid, Fac Biol, Dept Microbiol 3, E-28040 Madrid, Spain
reprint address Ramos, AJ (reprint author), Univ Lleida, Dept Food Technol, XaRTA UTPV, Av Alcalde Rovira Roure 191, Lleida 25198, Spain.
e-mail address ajramos@tecal.udl.es
researcherid number sanchis, vicente/B-3752-2011; Ramos, Antonio J./B-3934-2011; Marin, Sonia/B-8295-2011; Santos, Liliana/G-6478-2013; Marin, Sonia/G-1013-2012
orcid number sanchis, vicente/0000-0001-9889-8098; Ramos, Antonio J./0000-0002-2830-8299; Marin, Sonia/0000-0002-0714-6155; Santos, Liliana/0000-0002-4453-5766; Marin, Sonia/0000-0002-0714-6155
funding agency and grant number Catalonian (XaRTA - Reference Network on Food Technology) Government [AGL2007-66416-C05-03]
funding text The authors are grateful to the Spanish (Project AGL2007-66416-C05-03) and Catalonian (XaRTA - Reference Network on Food Technology) Government for their financial support. The authors also thank Industrial Tecnica Pecuaria, S.A. (ITPSA) for supplying the capsantal sample.
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cited reference count 24
times cited 5
total times cited count (wos, bci, and cscd) 5
publisher ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
publisher city LONDON
publisher address 24-28 OVAL RD, LONDON NW1 7DX, ENGLAND
issn 0740-0020
29-character source abbreviation FOOD MICROBIOL
iso source abbreviation Food Microbiol.
publication date DEC
year published 2010
volume 27
issue 8
beginning page 1064
ending page 1070
digital object identifier (doi) 10.1016/j.fm.2010.07.010
page count 7
web of science category Biotechnology & Applied Microbiology; Food Science & Technology; Microbiology
subject category Biotechnology & Applied Microbiology; Food Science & Technology; Microbiology
document delivery number 659FA
unique article identifier WOS:000282551200014
autores membros do CESAM