6533b82cfe1ef96bd128f637

RESEARCH PRODUCT

Mycotoxins and mycotoxigenic moulds in nuts and sunflower seeds for human consumption

Misericordia JiménezE. HernándezR. MateoT. HuertaAmparo Querol

subject

Ochratoxin AAflatoxinVeterinary (miscellaneous)Applied Microbiology and BiotechnologyMicrobiologyPatulinchemistry.chemical_compoundPenicillic acidBotanyHumansNutsFood scienceMycotoxinAnalysis of VariancebiologyFungitechnology industry and agriculturefood and beveragesMycotoxinsbiology.organism_classificationCitrininchemistrySeedsPenicilliumFood MicrobiologyHelianthusChromatography Thin LayerAgronomy and Crop ScienceSterigmatocystin

description

A survey was carried out to obtain data on the occurrence of mycotoxins and the mycotoxin-producing potential of fungi isolated from nuts (almonds, peanuts, hazelnuts, pistachio nuts) and sunflower seeds in Spain. Thin-layer chromatography was used to separate the toxins. Aflatoxins were detected in one sample of almonds (95 ppb aflatoxin B1 and 15 ppb aflaxtoxin B2) and in one sample of peanuts at a level below 10 ppb of aflatoxin B1. 100% of samples showed variable incidence of fungal contamination. The predominant fungi present in samples were Penicillium spp, Aspergillus niger, A. flavus, A. glaucus and Rhizopus spp. The results showed that isolates of different species were able to produce aflatoxins B1, B2, G1, and G2, sterigmatocystin, ochratoxin A, patulin, citrinin, penicillic acid, zearalenone, and griseofulvin.

yearjournalcountryeditionlanguage
1991-08-01Mycopathologia
https://doi.org/10.1007/bf00436800