Natural occurrence of mycotoxins in different spices in Egypt

“…The occurrence of microscopic filamentous fungi was influenced by the season; it was higher in summer months. As for spices commonly used in the meat industry, the presence of mould genera Aspergillus, Penicillium, and Fusarium has been detected by EL-KADY et al (1995). Aflatoxins were determined in eight kinds of spices (aniseed, black pepper corns, caraway seeds, black cumin seeds, fennel seeds, peppermint leaves, coriander seeds and marjoram leaves).…”

Section: Resultsmentioning

confidence: 99%

The occurrence of moulds in fermented raw meat products

Mizáková¹,

Pipová²,

Turek³

2002

Czech J. Food Sci.

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MIŽÁKOVÁ A., PIPOVÁ M., TUREK P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89-94.The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.

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“…(54) . El-Kady et al (40) highlighted the importance of quality control to prevent growth of fungi and bacteria in food products. They analyzed samples belonging to 24 kinds of marjoram spices collected from different places at Assuit Governorate (Egypt) for the natural occurrence of mycotoxins and reported for the first time the presence of aflatoxins (8-35 µg/kg) and sterigmatocystin (10-23 µg g/kg) in different samples.…”

Section: Phytoconstituents and Quality Controlmentioning

confidence: 99%

“…Several studies confined the occurrence of toxigenic mycoflora and mycotoxins in medicinal and herbal plants (38,39) . El-Kady et al (40) reported the presence of aflatoxins (8-35 µg/kg) and sterigmatocystin (10-23 µg g/kg) in marjoram samples collected at Assuit Governorate, Egypt.…”

mentioning

confidence: 99%

Chemical Composition, Antioxidant and Antibacterial Activities of Lavender and Marjoram Essential Oils

2013

Egypt. J. Chem.

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N THIS STUDY we assessed the chemical composition, antioxidant …. and antibacterial activities of lavender (Lavandula angustifolia) and marjoram (Majorana hortensis) essential oils (EOs). Marjoram and lavender EOs showed promising antioxidant and free radical scavenging activities by 1,1-diphenyl-2-picryl-hydrasyl (DPPH) radical scavenging assay, ß-carotene bleaching test and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The three applied methods have shown that marjoram essential oil displays a strong antioxidant activity as well as good antibacterial activity.GC/MS analyses indicated that L. angustifolia essential oil consisted of linalool as the most abundant component (37.65%), followed by linalyl acetate (15.29 %), α-muurolene (8.59 %), alloaromadendrene (6.03%), ß-phellandrene (4.39%) and other minor components. On the other hand, M. hortensis essential oil consisted of terpinen-4-ol (48.98%), α-terpinol (11.75%), γ-terpinene (9.64%), spathulenol (3.51%), linalyl acetate (2.58 %) and sabinene hydrate (2.30%) as the main constituents.Lavender and marjoram herbs presented considerable content of carbohydrates, protein, amino acids, crude fiber, EOs and minerals (Fe, Zn and Cu), low values of fats, ash and absence of mycotoxins.

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Natural occurrence of mycotoxins in different spices in Egypt

Cited by 84 publications

References 23 publications

Scientific information on mycotoxins and natural plant toxicants

Scientific information on mycotoxins and natural plant toxicants

The occurrence of moulds in fermented raw meat products

Chemical Composition, Antioxidant and Antibacterial Activities of Lavender and Marjoram Essential Oils

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