Mycobiota and mycotoxins in Brazil nut samples from different states of the Brazilian Amazon region

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dc.contributor.authorReis, T. A.
dc.contributor.authorOliveira, T. D.
dc.contributor.authorBaquiao, A. C.
dc.contributor.authorGoncalves, S. S. [UNIFESP]
dc.contributor.authorZorzete, P.
dc.contributor.authorCorrea, B.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:27:50Z
dc.date.available2016-01-24T14:27:50Z
dc.date.issued2012-10-01
dc.description.abstractThe objective of this study was to evaluate the presence of fungi and mycotoxins (aflatoxins and cyclopiazonic acid) in Brazil nut samples collected in different states of the Brazilian Amazon region: Acre, Amazonas, Amapa, and Para. A total of 200 husk samples and 200 almond samples were inoculated onto Aspergillus flavus-parasiticus agar for the detection of fungi. Mycotoxins were analyzed by high-performance liquid chromatography. the mycobiota comprised the following fungi, in decreasing order of frequency: almonds - Phialemonium spp. (54%), Penicillium spp. (16%), Fusarium spp. (13%), Phaeoacremonium spp. (11%), and Aspergillus spp. (4%), husks - Phialemonium spp. (62%), Phaeoacremonium spp. (11%), Penicillium spp. (10%), Fusarium spp. (9%), and Aspergillus spp. A polyphasic approach was used for identification of Aspergillus species. Aflatoxins were detected in 22 (11%) of the 200 almond samples, with 21 samples presenting aflatoxin B-1 levels above 8 mu g/kg, the limit established by the European Commission for Brazil nuts for further processing. Nineteen (9.5%) of the 200 husk samples contained aflatoxins, but at levels lower than those seen in almonds. Cyclopiazonic acid (CPA) was detected in 44 (22%) almond samples, with levels ranging from 98.65 to 1612 mu g/kg. Aspergillus nomius and A. flavus were the most frequent Aspergillus species. the presence of fungi does not necessarily imply mycotoxin contamination, but almonds of the Brazil nut seem to be a good substrate for fungal growth. (C) 2012 Elsevier B.V. All rights reserved.en
dc.description.affiliationUniv São Paulo, Dept Microbiol, Inst Ciencias Biomed, Lab Micotoxinas, BR-05508000 São Paulo, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, Escola Paulista Med, Lab Especial Micol, BR-04037002 São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Escola Paulista Med, Lab Especial Micol, BR-04037002 São Paulo, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent61-68
dc.identifierhttp://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.005
dc.identifier.citationInternational Journal of Food Microbiology. Amsterdam: Elsevier B.V., v. 159, n. 2, p. 61-68, 2012.
dc.identifier.doi10.1016/j.ijfoodmicro.2012.08.005
dc.identifier.issn0168-1605
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/35370
dc.identifier.wosWOS:000310768400001
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofInternational Journal of Food Microbiology
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectBrazil nuten
dc.subjectMycofloraen
dc.subjectAspergillusen
dc.subjectAflatoxinen
dc.subjectCyclopiazonic aciden
dc.titleMycobiota and mycotoxins in Brazil nut samples from different states of the Brazilian Amazon regionen
dc.typeinfo:eu-repo/semantics/article
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