Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets

Magnoli, Carina Elizabeth; Astoreca, Andrea; Ponsone, M.L.; Combina, Mariana; Palacio, G.; Rosa, Carlos A.; Dalcero, Ana María

doi:10.1111/j.1472-765x.2004.01583.x

Cited by 118 publications

(77 citation statements)

References 22 publications

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“…Aspergillus carbonarius was the predominant fungal source of OTA in dried vine fruits examined in Spain and Argentina (Abarca et al 2003;Magnoli et al 2004;Valero et al 2005). Other OTA-producing fungi which have been isolated from grapes or dried vine fruit and are probable contributors to its presence in dried vine fruits include A. niger var.…”

Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

“…Other OTA-producing fungi which have been isolated from grapes or dried vine fruit and are probable contributors to its presence in dried vine fruits include A. niger var. niger (Abarca et al 2003;Magnoli et al 2004;Romero et al 2005) and A. tubingensis (Medina et al 2005;. In Greece, the highest frequency of OTA in currants and sultanas occurred in samples from sea level and the lowest occurred in samples from the highest altitudes (600-1000 m) (Pateraki et al 2005).…”

Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

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Mycotoxins in botanicals and dried fruits: A review

Trucksess

Scott

2008

Food Additives & Contaminants: Part A

181

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Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 mg kg À1 for total aflatoxins in dried fruit intended for direct consumption and 10 mg kg À1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered.

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Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

Section: Mycotoxins In Dried Vine Fruitmentioning

confidence: 99%

Mycotoxins in botanicals and dried fruits: A review

Trucksess

Scott

2008

Food Additives & Contaminants: Part A

181

View full text Add to dashboard Cite

show abstract

“…Ochratoxin A has been detected worldwide in a wide range of food products, including cereals [3], poultry feeds [4], feedstuffs [5], green coffee beans [6], cocoa beans [7], wine grapes [8], dried vine fruits [9], peanuts [10] and beer [11].…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

Morsy¹,

Din²,

Farrag

et al. 2012

Macedonian Journal of Medical Sciences

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“…Especificamente associados à OTA, destacam-se os gêneros Aspergillus e Penicillium (MAGNOLI et al, 2004). Em países de clima tropical as espécies pertencentes ao gênero Aspergillus são as principais responsáveis pela produção de OTA em alimentos e as espécies de Penicillium são mais comuns a climas temperados (WHO, 2002).…”

Section: Methodsunclassified

Isolamento de fungos associados a grãos de café cv. Iapar 59 de origem de solo e árvore em diferentes tempos de colheita

Bozza¹,

Tralamazza²,

Reynaud³

et al. 2009

Ciênc. Tecnol. Aliment.

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Durante muito tempo, o Brasil foi considerado como o maior produtor de café, sendo este café consumido pelo mercado, independente da sua preferência. Enquanto isso, outros países, como a Colômbia, investiram em qualidade e marketing, conseguindo uma maior valorização em relação ao café brasileiro, considerado de uma qualidade única e baixa (CARVALHO, 2001).O tempo de permanência dos frutos no chão está relacionado com o aumento na porcentagem de fungos encontrados no interior dos grãos (KRUG, 1940). Além da presença dos fungos, outros fatores alteram a qualidade da bebida, tais como: umidade, temperatura, altitude, tipo de solo, pluviosidade, estágio do fruto quando a colheita é realizada, processo de fermentação, entre outros de menor importância (KRUG, 1947).Os fungos também podem produzir metabólitos tóxicos quando estão se multiplicando nos alimentos. Estes metabólitos recebem a denominação genérica de "micotoxinas" e correspondem a produtos metabólicos secundários que, quando ingeridos com os alimentos, causam alterações AbstractBrazil is losing space in the international market due to the worsening in the quality of the coffee. The toxic substances released by fungi besides altering the quality of the drink, can also be harmful to the consumers' health. The purpose of this work was the isolation of fungi from coffee beans of the variety IAPAR 59 to analyze their effect on the quality of the drink. Grains were harvested from trees and were picked from the ground at different times (0, 30, 60, 90, and 120 days). The isolation of the fungi was made by the method "Pour-plate", and the Microcultive and Electronic Scanning Microscopy (MEV) was used to identify the fungi. There was a significant difference in the absolute number of fungi found in grains from trees (5393) in relation to the grains picked from the ground (1523). Seven genera were identified: Absidia, Acremonium, Aspergillus, Fusarium, Mucor, Paecilomyces e Penicillium. High levels of Ochratoxin A in some samples of coffee were identified. The drink lost quality according to the harvest time and the period the beans were left in the ground. In order to guarantee a better quality of the drink, it is recommended avoiding leaving the beans in their places of origin for too long before harvesting

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Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets

Cited by 118 publications

References 22 publications

Mycotoxins in botanicals and dried fruits: A review

Mycotoxins in botanicals and dried fruits: A review

Ochratoxin A Toxic Effect on Rat Kidneys and the Potential Protective Effect of Ginseng: Histopathologic, Histochemical, and Image Analysis Morphometric Studies

Isolamento de fungos associados a grãos de café cv. Iapar 59 de origem de solo e árvore em diferentes tempos de colheita

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