Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
- Autores
- Mom, María Pía; Romero, Stella Maris; Larumbe, Ada Gabriela; Iannone, Leopoldo; Comerio, Ricardo Mario; Santana Smersu, Camila Soledad; Simón, Mariano; Vaamonde, Graciela
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops.
EEA Anguil
Fil: Mom, María Pía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Romero, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Larumbe, Ada Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Iannone, Leopoldo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Fil: Comerio, Ricardo Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; Argentina
Fil: Santana Smersu, Camila Soledad. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Simón, Mariano. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Vaamonde, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina - Fuente
- International Journal of Food Microbiology 326 : 108655 (August 2020)
- Materia
-
Prosopis
Algarroba
Aflatoxinas
Aspergillus
Micotoxinas
Calidad de los Alimentos
Carobs
Aflatoxins
Mycotoxins
Food Quality
Prosopis flexuosa
Harina de Algarroba
Carob Flour - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/7577
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Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)Mom, María PíaRomero, Stella MarisLarumbe, Ada GabrielaIannone, LeopoldoComerio, Ricardo MarioSantana Smersu, Camila SoledadSimón, MarianoVaamonde, GracielaProsopisAlgarrobaAflatoxinasAspergillusMicotoxinasCalidad de los AlimentosCarobsAflatoxinsMycotoxinsFood QualityProsopis flexuosaHarina de AlgarrobaCarob FlourCarob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops.EEA AnguilFil: Mom, María Pía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Romero, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Larumbe, Ada Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Iannone, Leopoldo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Comerio, Ricardo Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; ArgentinaFil: Santana Smersu, Camila Soledad. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Simón, Mariano. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Vaamonde, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaElsevier2020-07-20T13:12:46Z2020-07-20T13:12:46Z2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7577https://www.sciencedirect.com/science/article/abs/pii/S01681605203014950168-1605https://doi.org/10.1016/j.ijfoodmicro.2020.108655International Journal of Food Microbiology 326 : 108655 (August 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:31Zoai:localhost:20.500.12123/7577instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:33.402INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| title |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| spellingShingle |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) Mom, María Pía Prosopis Algarroba Aflatoxinas Aspergillus Micotoxinas Calidad de los Alimentos Carobs Aflatoxins Mycotoxins Food Quality Prosopis flexuosa Harina de Algarroba Carob Flour |
| title_short |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| title_full |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| title_fullStr |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| title_full_unstemmed |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| title_sort |
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) |
| dc.creator.none.fl_str_mv |
Mom, María Pía Romero, Stella Maris Larumbe, Ada Gabriela Iannone, Leopoldo Comerio, Ricardo Mario Santana Smersu, Camila Soledad Simón, Mariano Vaamonde, Graciela |
| author |
Mom, María Pía |
| author_facet |
Mom, María Pía Romero, Stella Maris Larumbe, Ada Gabriela Iannone, Leopoldo Comerio, Ricardo Mario Santana Smersu, Camila Soledad Simón, Mariano Vaamonde, Graciela |
| author_role |
author |
| author2 |
Romero, Stella Maris Larumbe, Ada Gabriela Iannone, Leopoldo Comerio, Ricardo Mario Santana Smersu, Camila Soledad Simón, Mariano Vaamonde, Graciela |
| author2_role |
author author author author author author author |
| dc.subject.none.fl_str_mv |
Prosopis Algarroba Aflatoxinas Aspergillus Micotoxinas Calidad de los Alimentos Carobs Aflatoxins Mycotoxins Food Quality Prosopis flexuosa Harina de Algarroba Carob Flour |
| topic |
Prosopis Algarroba Aflatoxinas Aspergillus Micotoxinas Calidad de los Alimentos Carobs Aflatoxins Mycotoxins Food Quality Prosopis flexuosa Harina de Algarroba Carob Flour |
| dc.description.none.fl_txt_mv |
Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops. EEA Anguil Fil: Mom, María Pía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina Fil: Romero, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina Fil: Larumbe, Ada Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina Fil: Iannone, Leopoldo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina Fil: Comerio, Ricardo Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; Argentina Fil: Santana Smersu, Camila Soledad. Instituto Nacional de Tecnología Industrial; Argentina Fil: Simón, Mariano. Instituto Nacional de Tecnología Industrial; Argentina Fil: Vaamonde, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina |
| description |
Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops. |
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2020 |
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