Artículo

da Cruz Cabral, L.; Terminiello, L.; Fernández Pinto, V.; Fog Nielsen, K.; Patriarca, A. "Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers" (2016) International Journal of Food Microbiology. 236:155-160
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Abstract:

Sweet pepper (Capsicum annuum) is an important crop cultivated worldwide, with Argentina being one of the major producers in South America. The fruit is susceptible to several fungal diseases, leading to severe economic losses for producers. In this study, Alternaria was found as the prevalent genus in mouldy peppers (50% fruits infected). Morphological identification revealed that all 64 Alternaria isolates belonged to small-spored species, most of them corresponding to A. tenuissima, A. arborescens and A. alternata species-groups. Their secondary metabolite profile was evaluated in vitro; alternariols were synthesized by most of the isolates (91% for alternariol and 92% for alternariol monomethyl ether). A high number of Alternaria spp. also produced tenuazonic acid (64%), altenuene (84%) and tentoxin (72%). In addition, damaged pepper fruits were analysed for the presence of tenuazonic acid and alternariols. A total 32 out of 48 spoiled pepper fruits were contaminated with at least one of these metabolites. Half of the samples were positive for tenuazonic acid (range 8–11,422 μg/kg), while alternariol and its monomethyl ether were less frequently detected (21 and 29%, respectively) and at lower concentrations. This is the first report on the natural occurrence of Alternaria mycotoxins in Argentinean sweet pepper, and highlights a consumer risk when mouldy fruits are used in industrialized products because these compounds are not destroyed by conventional heat treatments. © 2016 Elsevier B.V.

Registro:

Documento: Artículo
Título:Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
Autor:da Cruz Cabral, L.; Terminiello, L.; Fernández Pinto, V.; Fog Nielsen, K.; Patriarca, A.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Laboratorio de Microbiología de Alimentos, Buenos Aires, Argentina
Ministerio de Agroindustria de la Provincia de Buenos Aires, Buenos Aires, Argentina
Universidad Nacional de La Plata, Facultad de Ciencias Agrarias y Forestales, Buenos Aires, Argentina
Technical University of Denmark, Department of Systems Biology, Kgs. Lyngby, Denmark
Palabras clave:Alternaria; Alternariols; Mycota; Pepper fruits; Secondary metabolites; Tenuazonic acid; altenuene; alternariol; mycotoxin; plant toxin; tentoxin; tenuazonic acid; unclassified drug; lactone; mycotoxin; Alternaria; Alternaria alternata; Alternaria arborescens; Alternaria tenuissima; Article; conidium; controlled study; fruit; fungal contamination; fungal strain; fungus identification; fungus isolation; mouldy pepper; nonhuman; sporogenesis; sweet pepper; synthesis; toxicity; Alternaria; analysis; Argentina; black pepper; chemistry; classification; food contamination; genetics; isolation and purification; metabolism; microbiology; South America; vegetable; Alternaria; Argentina; Food Contamination; Fruit; Lactones; Mycotoxins; Piper nigrum; South America; Tenuazonic Acid; Vegetables
Año:2016
Volumen:236
Página de inicio:155
Página de fin:160
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:alternariol, 641-38-3; tenuazonic acid, 610-88-8, 75652-74-3; lactone, 1338-03-0; Lactones; Mycotoxins; Tenuazonic Acid
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v236_n_p155_daCruzCabral

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Citas:

---------- APA ----------
da Cruz Cabral, L., Terminiello, L., Fernández Pinto, V., Fog Nielsen, K. & Patriarca, A. (2016) . Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers. International Journal of Food Microbiology, 236, 155-160.
http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005
---------- CHICAGO ----------
da Cruz Cabral, L., Terminiello, L., Fernández Pinto, V., Fog Nielsen, K., Patriarca, A. "Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers" . International Journal of Food Microbiology 236 (2016) : 155-160.
http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005
---------- MLA ----------
da Cruz Cabral, L., Terminiello, L., Fernández Pinto, V., Fog Nielsen, K., Patriarca, A. "Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers" . International Journal of Food Microbiology, vol. 236, 2016, pp. 155-160.
http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005
---------- VANCOUVER ----------
da Cruz Cabral, L., Terminiello, L., Fernández Pinto, V., Fog Nielsen, K., Patriarca, A. Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers. Int. J. Food Microbiol. 2016;236:155-160.
http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005