Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/78425
Type: Artigo de periódico
Title: The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumer
Author: Calderari, TO
Iamanaka, BT
Frisvad, JC
Pitt, JI
Sartori, D
Pereira, JL
Fungaro, MHP
Taniwaki, MH
Abstract: A total of 288 brazil nut samples (173 kernel and 115 shell) from the Amazon rainforest region and Sao Paulo State, Brazil were collected at different stages of brazil nut production. Samples were analysed for: percentages of aflatoxigenic fungal species and potential for aflatoxin production and presence of aflatoxins. Aspergillus nomius was the most common species found (1235 isolates) which amounted to 30% of the total species with potential to produce aflatoxins. This species is of concern since 100% of all isolates produced aflatoxins B-1, B-2, G(1) and G(2). Aspergillus flavus was almost equally common (1212 isolates) although only 46% produced aflatoxins under laboratory conditions, and only aflatoxins B-1 and B-2. Low number of other species with the potential to produce aflatoxins was isolated: Aspergillus arachidicola and Aspergillus bombycis produced B and G aflatoxins whilst Aspergillus pseudotamarii produced only aflatoxin B-1. The total aflatoxin levels found in samples taken from the rainforests was 0.7 mu g/kg, from processing plants before and after sorting 8.0 and 0.1 mu g/kg respectively, from street markets in the Amazon region 63 mu g/kg and from supermarkets in Sao Paulo State 0.2 mu g/kg. Processing, which included manual or mechanical sorting and drying at 60 degrees C for 30 to 36 h, eliminated on average more than 98% of total aflatoxins. These results showed that sorting is a very effective way to decrease aflatoxin content in brazil nuts. (c) 2012 Elsevier B.V. All rights reserved.
Subject: Aspergillus section Flavi
Aflatoxins
Brazil nuts
Aspergillus flavus
Aspergillus nomius
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.ijfoodmicro.2012.10.018
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.