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Mycotoxin production by Aspergillus niger aggregate isolated from harvested mai...

Background: Maize is considered one of the crops more susceptible to mycotoxins in the world. Two of the mycotoxins commonly associated with maize are fumonisins and ochratoxin A. Aspergillus niger is a known producer of ochratoxin A and is easily found in maize. Recently, however, Aspergillus niger has been reported to produce as well fumonisins, mainly fumonisin B2. Aims: The aim of this study was to isolate ...

Effect of gamma radiation on mycotoxins solutions

Due to the high toxicity of mycotoxins, many methods have been used to reduce or eliminate them from food and feed. Gamma radiation is one technique that has been investigated with some promising results in degradation of some mycotoxins from food. The aim of this study was to clarify the effect of gamma irradiation on aflatoxin B1 (AFB1) aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2), ochatox...

Utilização da extração em fase sólida seguida de análise por GC-MS na caracteri...

Uma das características mais significativas dos vinhos é o aroma[1]. De acordo com a sequência biotecnológica empregue na elaboração do vinho, o aroma está geralmente dividido em três grupos: aroma primário, que engloba o varietal e o préfermentativo, aroma secundário ou fermentativo e aroma terciário ou pós-fermentativo[1]. Embora seja elevado o número de constituintes voláteis de um vinho passíveis de contrib...

Micotoxinas detectadas en productos alimenticios en Portugal : revisión

Las micotoxinas son metabolitos tóxicos producidos por hongos filamentosos que aparecen de forma natural en productos agroalimentarios en todo el mundo. Las aflatoxinas, ocratoxina A, patulina, fumonisinas, zearalenona, tricotecenos y alcaloides del ergot son actualmente las más relevantes. Estas micotoxinas pueden ser producidas por especies que pertenecen a los géneros Aspergillus spp...

The effect of food processing on the fate of mycotoxins

Efeito da radiação gama em soluções de aflatoxinas

Os fungos filamentosos, seres ubíquos na natureza, são muitas vezes parasitas de produtos alimentares, nomeadamente produtos agrícolas. A sua presença, embora encarada como natural, poderá não ser inócua, uma vez que alguns fungos são capazes de produzir compostos tóxicos, nomeadamente micotoxinas (e.g., aflatoxinas). As aflatoxinas, metabolito secundário produzido por Aspergillus flavus e Aspergillus parasitic...

Mycotoxigenic fungi in Portuguese wine regions : fumonisin B2 and ochratoxin A

Studies were conducted between 2001 and 2003 to evaluate the incidence of ochratoxigenic strains in Portuguese wine-grapes. At that time, the main responsible for ochratoxin A production in grapes were found to be Aspergillus carbonarius with a production mean of 1.13 mg/kg and some strains from the Aspergillus niger aggregate with a production mean of 0.14 mg/kg. At that time also, all the black aspergilli iso...

Effect of γ-radiation in the Survival of Aspergillus parasiticus in Chestnuts

Castanea sativa produces the European chestnuts, also known as sweet chestnuts. C. sativa is adapted to regions with humid and temperate to cold climate, and does not withstand long hot and dry periods. Chestnuts are a seasonal product, being Portugal the fourth country in terms of worldwide chestnut production. After harvest and during storage, problems with deterioration may arise, mainly by plagues or microo...

Effect of γ-radiation in the survival of Aspergillus parasiticus in chestnuts

In this study, the use of rays as an inactivation agent agains one of the most ubiquous and mycotoxigenic fungus - Aspergillus parasiticus - was studied. Chestnuts were previous incoulated with a spore suspension of one strain of A. parasiticus. After irradiation the growth of colonies were observed during 4 days. In general, the higher level of radiation the lower survival rate.