Abstract
Spices are portions of plants because their properties are used as colorants, preservatives, or medicine. The employments of spices have been known since long time, and the interest in the capability of spices is astounding because of the chemical compounds contained in spices. The molds grow on a variety of different crops and foodstuffs including spices often under warm and humid conditions. The mycobiota of five spice species were surveyed. Forty‐six fungal species were obtained. Aspergillus flavus and A. niger were the prevalent species recorded. The aflatoxins (AFs) and ochratoxins (OTs) were detected in some samples and isolates. Cumin had the highest concentration of AFs 8.2 ppb, while ginger had a considerable occurrence of OTs 6.7 ppb. A. flavus obtained from ginger recorded the maximum concentration of AFs 7.5 ppb, and A. niger from turmeric was the highest producer for OTs 3.6 ppb. omt‐A and Aopks genes were detected in all tested A. flavus isolates and two out of four A. niger isolates. One of the important properties of spices is cancer etiology and prevention. Ginger and sage were the highest cytotoxic against four human tumor cell lines.
Highlights
Spices are characterized as any dried, aromatic vegetables or plant materials in the entire, crushed, or ground forms
We have evaluated the mycobiota of five types of spices, determination of total AFs and OTs in the most common isolates of A. flavus and A. niger and in some samples which contaminated by them, detection of AFs and OTs biosynthesis genes in the same isolates comparison the genetic diversity by using ISSR‐polymerase chain reaction (PCR)
100% of tested A. flavus isolates were aflatoxigenic and 50% of the tested A. niger were ochratoxigenic, and similar results were obtained by Jeswal and Kumar (2015) who TA B L E 4 Cytotoxic activity of spices against HCT116, HePG 2, MCF7, and PC3 human tumor cell lines
Summary
Spices are characterized as any dried, aromatic vegetables or plant materials in the entire, crushed, or ground forms. They incorporate all the parts of herbaceous plants aside from the leaf, which is viewed as an herb (Billing & Sherman, 1998). Molecular techniques have been employed as robust methods for detection and identification of fungi (Hassan, Gaber, & El‐ Hallous, 2014). Rapid strategies such as polymerase chain reaction (PCR) have been utilized directly for testing food‐ borne pathogens and for confirmation and genotyping of food microbes. We have evaluated the mycobiota of five types of spices, determination of total AFs and OTs in the most common isolates of A. flavus and A. niger and in some samples which contaminated by them, detection of AFs and OTs biosynthesis genes in the same isolates comparison the genetic diversity by using ISSR‐PCR
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