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Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.)
- Source :
- Food Additives & Contaminants: Part A. 36:1709-1721
- Publication Year :
- 2019
- Publisher :
- Informa UK Limited, 2019.
-
Abstract
- Food decay by spoilage fungi leads to significant economic losses and hazards to consumers' health due to the potential of mycotoxin occurrence. Ochratoxin A (OTA) is a mycotoxin known as nephrotoxic and carcinogenic to humans. Natural capsaicin was evaluated for its effectiveness against the growth of five Aspergillus section Nigri strains and accumulation of OTA in inoculated black grapes. Results showed that capsaicin was effective in inhibiting fungal growth and OTA production by new four Aspergillus section Nigri strains (ATHUM 6997, 6998, 6999, 7000) and by Aspergillus carbonarius as well. Moreover, capsaicin addition exhibited maximum inhibition of OTA produced by ATHUM 6997, 6998, 6999, and 7000 in black grapes at 28.9%, 8.6%, 68.4%, and 78.1%, respectively. Inhibition percentage of OTA production by A. carbonarius in grapes treated with capsaicin was estimated at 61.5%. These results suggest that capsaicin influences the OTA biosynthesis pathway of all Aspergillus section Nigri strains and therefore could be used as an effective natural preservative against OTA contamination of vineyards. Risk assessment revealed that when grapes are treated with capsaicin, consumers are less exposed to OTA.
- Subjects :
- Ochratoxin A
Preservative
Health, Toxicology and Mutagenesis
Food spoilage
Toxicology
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Food science
Mycotoxin
0303 health sciences
Aspergillus
biology
030306 microbiology
Inoculation
Public Health, Environmental and Occupational Health
food and beverages
04 agricultural and veterinary sciences
General Chemistry
General Medicine
Contamination
biology.organism_classification
040401 food science
chemistry
Capsaicin
Food Science
Subjects
Details
- ISSN :
- 19440057 and 19440049
- Volume :
- 36
- Database :
- OpenAIRE
- Journal :
- Food Additives & Contaminants: Part A
- Accession number :
- edsair.doi...........e02593ed01a3757e1f424d699a428933