Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis

Wikandari, Rachma; Mayningsih, Inggrid Chrisanti; Sari, Maura Dania Permata; Purwandari, Fiametta Ayu; Setyaningsih, Wiwik; Rahayu, Endang Sutriswati; Taherzadeh, Mohammad J.

doi:10.3390/ijerph17061847

Cited by 28 publications

(19 citation statements)

References 28 publications

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“…Across all studies mentioned in Table 1, the average OTA concentration in liquorice was found in the range OTA in black pepper was found to be of a 'moderate occurrence' [4]. Across all studies mentioned in Table 2, the average OTA concentration was in the range of 0.34-155.00 ng g −1 [15,17,[23][24][25]27,[29][30][31]39,40,45] or was not detected at all [16,20,31,41,44]. In our study, the average OTA concentration of 0.31 ng g −1 in black pepper was not within the range found in the literature as it was found to be very similar, but slightly lower, than the OTA concentration of 0.0.34 ng g −1 in the Turkish study [39].…”

Section: Comparison Of Ota Results In Spices With Other Relevant Studies In the Worldmentioning

confidence: 99%

“…OTA in chilli was found to be of a ‘moderate occurrence’ [ 4 ]. Across all of the studies mentioned in Table 1 , the average OTA concentration was found in the range of 0.62–97.10 ng g −1 [ 16 , 17 , 19 , 21 , 23 , 25 , 26 , 29 , 30 , 31 , 33 , 37 , 39 , 40 ], but it was not detected in another study [ 32 ]. In our study, both average OTA concentrations of 7.50 ng g −1 in milled chilli and 1.43 ng g −1 in crushed chilli with seeds were within the range found in the literature.…”

Section: Discussionmentioning

confidence: 99%

“…A recent study [ 4 ] describing the situation of spice mycotoxin and mould contamination revealed that besides the well-known and most studied spices such as chilli and black pepper, many other types of spices also deserve attention and need to be monitored for various mycotoxins. Table 1 shows a summary of the results of recent studies on the determination of OTA in several types of spices [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ].…”

Section: Introductionmentioning

confidence: 99%

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Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

Pickova

Toman

Ostrý

et al. 2021

Foods

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Spices are a popular ingredient in cuisine worldwide but can pose a health risk as they are prone to fungal infestation and mycotoxin contamination. The purpose of this study was to evaluate ochratoxin A (OTA) in 54 single-kind traditional and less traditional spices, each of which was purchased in six samples of different batches (324 samples in total) at the Czech market during 2019–2020. The HPLC-FLD method with pre-treatment by immunoaffinity columns was employed to determine OTA. The limits of detection and quantification were 0.03 ng g−1 and 0.10 ng g−1, respectively. A total of 101 (31%) samples of 19 spice kinds were positive at concentrations ranging from 0.11–38.46 ng g−1. Only turmeric was contaminated with an OTA level exceeding the European Union limits. However, most spices have no regulation, thus further extensive monitoring of various mycotoxins in various kinds of spices is necessary. Chilli and black pepper are the most studied spices for OTA contamination, however, many other kinds of spice can also be highly contaminated, but studies on them are less common, rare, or have not yet been performed. The uniqueness of this study lies in the wide range of spice types studied for the presence of OTA on the Czech market.

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Section: Comparison Of Ota Results In Spices With Other Relevant Studies In the Worldmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

Pickova

Toman

Ostrý

et al. 2021

Foods

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“…The highest AFB 2 concentrations in different spices have been reported in chili (33.3 µg/kg) in Indonesia [ 113 ], paprika (9.9 µg/kg) in Italy [ 107 ], parsley (2.5 µg/kg) in Egypt [ 109 ], and fennel (2.3 µg/kg), turmeric (1.7 µg/kg) and coriander (1.6 µg/kg) in Malaysia [ 112 ].…”

Section: Mycotoxins and Microfungi In Spices From The Perspective mentioning

confidence: 99%

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Pickova

Ostrý

Malir

et al. 2020

Toxins

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Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote fungal growth leading to increased occurrence of mycotoxins in spices. Moreover, the lack of good agricultural practice (GAP), good manufacturing practice (GMP), and good hygienic practice (GHP) in developing countries are of great concern. This review summarizes recent data from a total of 56 original papers dealing with mycotoxins and microfungi in various spices in the last five years. A total of 38 kinds of spices, 17 mycotoxins, and 14 microfungi are discussed in the review. Worldwide, spices are rather overlooked in terms of mycotoxin regulations, which usually only cover aflatoxins (AFs) and ochratoxin A (OTA). In this paper, an extensive attention is devoted to the limits on mycotoxins in spices in the context of the European Union (EU) as well as other countries. As proven in this review, the incidence of AFs and OTA, as well as other mycotoxins, is relatively high in many spices; thus, the preparation of new regulation limits is advisable.

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“…), one of the most important spice crops produced and consumed in many countries. Aflatoxin and OTA contamination are frequently detected in dried chili, with reported occurrences in multiple countries including Thailand (Tansakul et al, 2013), Sri Lanka, Belgium (Yogendrarajah et al, 2014), Pakistan (Iqbal et al, 2017), Nigeria, Ghana (Frimpong et al, 2019), and Indonesia (Wikandari et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the effect of temperature and water activity on Aspergillus flavus and Aspergillus carbonarius isolates growth and mycotoxin production on a chili powder medium

Chuaysrinule

Mahakarnchanakul

Maneeboon

2020

Cogent Food & Agriculture

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This study was aimed at determining the effect of temperature and water activity (a w ) on the radial growth of Aspergillus flavus and A. carbonarius isolated from dried chili and their production of aflatoxin B1 (AFB1) and ochratoxin A (OTA), respectively. The isolates were grown on a synthetic chili-based medium, and growth and mycotoxin production were studied following a central composite design. The diameter of each colony was measured, and mycotoxins were extracted from the medium after 7 days of incubation at each different combination of temperature and a w . The analysis of variance results showed that temperature, a w , and their interaction had significant effects on growth and mycotoxin production. Response surface analysis showed that both strains were able to grow within a wide range of temperatures (22.93-37.07°C) and a w values (0.885-0.984), but production of AFB1 and OTA was not detected at 37.

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Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis

Cited by 28 publications

References 28 publications

Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

Natural Occurrence of Ochratoxin A in Spices Marketed in the Czech Republic during 2019–2020

A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years

Comparative study on the effect of temperature and water activity on Aspergillus flavus and Aspergillus carbonarius isolates growth and mycotoxin production on a chili powder medium

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