Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/444 |
Resumo: | Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 μg/kg). |
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Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and productsAspergillusCassavaTubersCassava productsAflatoxinsSoilAflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 μg/kg).SpringerOno, L. T.; et al.2022-09-12T19:05:04Z2022-09-12T19:05:04Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMycotoxin Research, 2021.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/444reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-09-12T19:05:04Zoai:http://repositorio.ital.sp.gov.br:123456789/444Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-12T19:05:04Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
title |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
spellingShingle |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products Ono, L. T.; et al. Aspergillus Cassava Tubers Cassava products Aflatoxins Soil |
title_short |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
title_full |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
title_fullStr |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
title_full_unstemmed |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
title_sort |
Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products |
author |
Ono, L. T.; et al. |
author_facet |
Ono, L. T.; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Ono, L. T.; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Aspergillus Cassava Tubers Cassava products Aflatoxins Soil |
topic |
Aspergillus Cassava Tubers Cassava products Aflatoxins Soil |
description |
Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 μg/kg). |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-09-12T19:05:04Z 2022-09-12T19:05:04Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Mycotoxin Research, 2021. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/444 |
identifier_str_mv |
Mycotoxin Research, 2021. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/444 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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