0000000000306474

AUTHOR

Antonio J. Ramos

showing 3 related works from this author

Mycobiota and co-occurrence of mycotoxins in Capsicum powder

2011

This study aimed to: (1) determine the mycobiota of Capsicum powder samples, paying a special attention to the mycotoxigenic moulds; (2) evaluate the contamination levels of aflatoxins (AF), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), T2 and HT2 toxins in those samples. Thirty-two samples were obtained through the methods of sampling established by the European Union legislation. Aspergillus and Eurotium were the most frequently found genera. Aspergillus section Nigri had the higher relative frequency in the samples, A. niger aggregate being the most representative group of this section. Other potentially mycotoxigenic Aspergillus, Fusarium and Penicillium species were foun…

FusariumOchratoxin AAspergillusAflatoxinMycobiotabiologyFungiFood ContaminationGeneral MedicineMycotoxinsbiology.organism_classificationMicrobiologychemistry.chemical_compoundchemistrySpainBotanymedia_common.cataloged_instanceAspergillus nigerFood scienceEuropean unionCapsicumMycotoxinZearalenoneFood Sciencemedia_commonInternational Journal of Food Microbiology
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Transfer of Fusarium mycotoxins from malt to boiled wort

2019

Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three contamination levels were prepared, every process being carried out in triplicate. A significant washout effect on DON was observed by the end of the first water phase (between 22.4 and 34 % reduction) with an even more pronounced reduction (up to 75 % decrease) by the end of the steeping process. ZEA content remained almost unchanged (no significant difference between the initial and the final concentration). Germination was characterized by an increase…

FusariumHot TemperatureMycotoxin contaminationFood Contamination01 natural sciencesFumonisinsAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyMashingFusariumTandem Mass SpectrometryBoilingFood scienceMycotoxinZearalenoneChromatography High Pressure LiquidFumonisin B2Fumonisin B1biologyChemistry010401 analytical chemistry04 agricultural and veterinary sciencesGeneral MedicineMycotoxinsbiology.organism_classification040401 food scienceDeoxynivalenol0104 chemical sciencesSeedlingsZeranolZearalenoneTrichothecenesMasked mycotoxinsFood Science
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Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain)

2011

The most important trichothecenes are HT-2 toxin (HT2) and T-2 toxin (T2) from type A and deoxynivalenol (DON) from type B. Thus, the aim of the current study was to assess the occurrence of these trichothecenes in the Catalonian market. 479 food samples were taken from the most susceptible to trichothecenes contamination and most commonly consumed in Catalonia commodities. DON, T2 and HT2 toxin were determined in breakfast cereals, snacks and pasta samples following extraction, clean-up, derivatization and finally analysis by GC–ECD. Moreover, these mycotoxins were determined in sliced bread, sweet corn and beer by LC–DAD. Our results showed that DON was the main trichothecene present in t…

2. Zero hungerToxinT2 toxin[SDV]Life Sciences [q-bio]digestive oral and skin physiology010401 analytical chemistryTrichothecenefood and beverages04 agricultural and veterinary sciencesBiologymedicine.disease_cause040401 food science01 natural sciences0104 chemical scienceschemistry.chemical_compound0404 agricultural biotechnologychemistrymedicineFood scienceHigh incidenceMycotoxinFood ScienceBiotechnology
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