Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

Kortei, Nii Korley; Kumah, Grace; Tettey, Clement Okraku; Agyemang, Alfred Ofori; Annan, Theophilus; Nortey, Nathaniel N. D.; Essuman, Edward Ken; Boakye, Adjoa Agyemang

doi:10.1111/jfs.12996

Cited by 8 publications

(3 citation statements)

References 73 publications

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“…A few genera identified in this study, like Cladosporium [55] and Cryptococcus [56], include human pathogens. Rhodotorula and Penicillium have previously been identified as contaminants in herbs and spices [57]. The genus Rhodotorula includes yeast species that are capable of biosynthesizing lipids, carotenoids, and enzymes [58], whereas members of the genus Penicillium are capable of producing mycotoxins, such as Penicillium verrucosum and Penicillium nordicum, both producing ochratoxin A [59], a mycotoxin characterized by carcinogenic, immunotoxic, and nephrotoxic properties [60].…”

Section: Discussionmentioning

confidence: 99%

Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves

Maoloni,

Cardinali,

Milanović

et al. 2023

Molecules

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Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by the modern food industry is of growing interest. This study aimed at investigating the microbiological quality, volatile profile, and sensory traits of sea fennel spices produced using room-temperature drying, oven drying, microwave drying, and freeze drying. All the assayed methods were able to remove moisture up until water activity values below 0.6 were reached; however, except for microwave drying, none of the assayed methods were effective in reducing the loads of contaminating microorganisms. The metataxonomic analysis highlighted the presence of phytopathogens and even human pathogens, including members of the genera Bacillus, Pseudomonas, Alternaria, and Cryptococcus. When compared to fresh leaves, dried leaves showed increased L* (lightness) and c* (chroma, saturation) values and reduced hue angle. Dried leaves were also characterized by decreased levels of terpene hydrocarbons and increased levels of aldehydes, alcohols, and esters. For the sensory test, the microwave-dried samples obtained the highest appreciation by the trained panel. Overall, the collected data indicated microwave drying as the best option for producing sea fennel spices with low microbial loads, brilliant green color, and high-quality sensory traits.

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Section: Discussionmentioning

confidence: 99%

Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves

Maoloni,

Cardinali,

Milanović

et al. 2023

Molecules

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“… Penicillinic acid Patulin Cereals Aflatoxins A.flavus 69 , 70 Peanut/groundnuts Aflatoxins A.flavus 71 – 74 Raw cow milk Aflatoxin M1 A. flavus 75 – 77 ‘Brukina’ (fermented millet based milk beverage) Aflatoxin M1 A. flavus 78 ‘Wagashie’ (traditional soft cottage cheese) Aflatoxin M1 A. flavus 79 Aqueous extract of fruit of pepper, okra, tomato Aflatoxins A. flavus 80 Millet Aflatoxins 81 Seasoning powder spices N.D A. flavus, Penicillium spp 43 Spice and spice products N.D A. flavus, Penicillium spp 45 Kebab spice mix Aflatoxins Miscellaneous including A. flavus 46 Spices and herbs Aflatoxins Miscellaneous including A.flavus and Fusarium sp . 82 , 83 …”

Section: Introductionmentioning

confidence: 99%

Survey of knowledge, and attitudes to storage practices preempting the occurrence of filamentous fungi and mycotoxins in some Ghanaian staple foods and processed products

Kortei,

Badzi,

Nanga

et al. 2023

Sci Rep

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Mycotoxigenic fungi can infect and produce potent mycotoxins in foodstuffs prior to harvest, during harvest (field fungi), and in storage after harvest (storage fungi), which when ingested, can result in adverse health effects. This study was aimed at assessing the knowledge, attitudes, and practices adopted by the Ghanaian populace to help mitigate the occurrence of molds and mycotoxins in foods. A cross-sectional survey involving a structured questionnaire was conducted with 642 respondents from twelve regions of Ghana. Descriptive statistics and analyses of variance were calculated. Correct Classification Rate (CCR) was measured to assess the utility of a logistic regression model. The results of the study showed that the majority of 299 (46.6%) of the respondents were between the ages of 18–25. Age and educational level were related to knowledge about the occurrence of fungi and mycotoxins in foods (p < 0.05). More than half the respondents, 50% indicated that they knew of aflatoxins as a major mycotoxin present in food. Higher education directly influenced on the knowledge of mycotoxicosis and the management of stored food to present intoxication by fungal metabolites. 502 (32.9%) knew that consuming foods with toxins could cause stomach aches. The most commonly consumed food commodity despite the presence of visible growth of fungi was bread (35.3%). The average KAP score for knowledge showed that, out of 100%, there was adequate knowledge (63.8%) among the members of the Ghanaian populace. Favorable environmental conditions of high humidity (> 85% ERH) and temperature (> 28–32 °C) enhance the proliferation of fungi in most foods and the attendant production of mycotoxins such as aflatoxins, ochratoxins, and fumonisins are associated with several severe human and animal health conditions; mycotoxicosis was associated with high fever, pain, vomiting, suppression of immunity, cancer, etc. when these foods are consumed on regular basis for a prolonged length of time. Future examination of the food items used for the School Feeding Programme in Ghana will offer opportunities to examine the risks of feeding youth with fungal-contaminated food preparations from providers.

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“…The incidence of aflatoxins in medicinal herb products has been reported in several countries [11][12][13]. Recently, the mean level of AFB1 and total aflatoxins in spice and herbal samples collected from Polish retail markets were found with concentration ranges of 0.6-4.5 µg/kg and 0.3-13.2 µg/kg, respectively [14].…”

Section: Introductionmentioning

confidence: 99%

Optimization and Validation of Dispersive Liquid–Liquid Microextraction for Simultaneous Determination of Aflatoxins B1, B2, G1, and G2 in Senna Leaves and Pods Using HPLC-FLD with Pre-Column Derivatization

Maneeboon

Chuaysrinule

Mahakarnchanakul

2023

Toxins

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Dispersive liquid–liquid microextraction (DLLME) was optimized for the simultaneous extraction of aflatoxins (AFB1, AFB2, AFG1, and AFG2) from powdered senna leaves and pods. Detection was performed using high-performance liquid chromatography with fluorescence detection (HPLC-FLD) and pre-column derivatization. The parameters affecting the DLLME extraction efficiency were evaluated. Chloroform (200 µL) was used as an extraction solvent, 500 µL of distilled water was used as a dispersive solvent, and the extraction was performed at pH 5.6 with no salt added. The optimized method was validated using leaves and pods according to the European Commission guidelines. The linear range for all aflatoxins was 2–50 µg/kg, with values for regression coefficients of determination exceeding 0.995. The recoveries of spiked senna leaves and pods were in the ranges of 91.77–108.71% and 83.50–102.73%, respectively. The RSD values for intra-day and inter-day precisions were in the ranges of 2.30–7.93% and 3.13–10.59%, respectively. The limits of detection and quantification varied in the ranges of 0.70–1.27 µg/kg and 2.13–3.84 µg/kg, respectively. The validated method was successfully applied for the quantification of aflatoxins in 60 real samples of dried senna leaves and pods.

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Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

Cited by 8 publications

References 73 publications

Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves

Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves

Survey of knowledge, and attitudes to storage practices preempting the occurrence of filamentous fungi and mycotoxins in some Ghanaian staple foods and processed products

Optimization and Validation of Dispersive Liquid–Liquid Microextraction for Simultaneous Determination of Aflatoxins B1, B2, G1, and G2 in Senna Leaves and Pods Using HPLC-FLD with Pre-Column Derivatization

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