Abstract
Proliferation of aflatoxigenic fungi and accumulation of aflatoxins take place during storage of spices at various environmental conditions. The objective of this research was to identify the aflatoxigenic fungal species and their aflatoxin forming potential in selected spices during storage in the laboratory and refrigerator. Dilution series of spice samples namely chilli ( Capsicum annum ) powder, curry powder, turmeric ( Curcurma longa ) powder and pepper ( Piper nigrum ) powder (purchased from two producers) were prepared separately and the frequency of occurrence of aflatoxigenic and other fungi were assessed after plating each on Potato Dextrose Agar and incubating at ambient temperature. Aflatoxin formation of A. flavus was confirmed by growing a pure culture on a SMKY medium and identifying toxins on thin layer chromatographic plates. The presence of aflatoxins in spice samples stored at 30 ± 2°C and 4°C was also confirmed. Long storage of spices leads to aflatoxin production irrespective of storage temperature hence, it is advisable to consume spices such as chilli powerder, tumeric etc. within a relatively short period to avoid build up of aflatoxins. Key words : Afltoxins; Aspergillus flavus ; Spices; Storage DOI: 10.4038/tare.v12i1.1976 Tropical Agricultural Research & Extension 12(1):2009 1-6
Highlights
Spices are widely used as natural food preservatives (Jayasekera et al 2004)
Spices from producer 1 were designated as curry powder 1, pepper powder 1, whereas ones from producer 2 were designated as curry powder 2, pepper powder 2 etc. spice samples were stored in the laboratory and at refrigeration temperature (4oC) in sterile glass containers soon after purchase (Jayasekera et al 2004)
Relative humidity and temperatures in the storage areas During the four months of storage of spices, temperature in the laboratory ranged between 280C and 320C where as relative humidity (RH) ranged between 78 - 82%
Summary
Spices are widely used as natural food preservatives (Jayasekera et al 2004). Mustard, ginger may promote the growth of aflatoxigenic fungi, whereas certain other spices such as cinnamon, pepper act as antifungal or antiaflatoxigenic (Paster 1994).Aflatoxin which is a potent carcinogen produced mainly by secondary metabolism of Aspergillus flavus, Aspergillus parasiticus or A. nomius. Spices are widely used as natural food preservatives (Jayasekera et al 2004). Ginger may promote the growth of aflatoxigenic fungi, whereas certain other spices such as cinnamon, pepper act as antifungal or antiaflatoxigenic (Paster 1994). Aflatoxin which is a potent carcinogen produced mainly by secondary metabolism of Aspergillus flavus, Aspergillus parasiticus or A. nomius. Aflatoxin producing Aspergillus spp. may proliferate on spice samples if favorable environments for growth are provided resulting in production of aflatoxins (Grybauskas et al, 1988). Changing the ingredient composition of spices such as curry powder could provide a solution to overcome the storage problem of spices. The objective of this research were to identify the aflatoxigenic fungal species and their aflatoxin forming potential in selected spices during storage at 30 ± 20C (laboratory) and 40C (refrigerator)
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