Studies on Some Mycotoxin and Mycotoxigenic Fungi in Different Types of Processed Peanuts in Egypt
Walaa Nabil Mohammed;
Abstract
Abstract
Peanut are considered an important crop which grown in Egypt for local consumption, industry raw or as processed peanut products and export to European markets. Peanuts are greatly appreciated by consumers but are very susceptible to aflatoxigenic fungi contamination. This indicates that there is a potential hazard of aflatoxins contamination in Egyptian processed peanuts and that require resistance to this fungus.
This study monitored the moisture content (MC),the population of fungal flora, aflatoxigenic fungi and aflatoxins contamination present in total eighty samples representing four peanut products raw and processed peanuts(roasted, salted and lebanese with spices). These samples were collected from supermarkets and small shops in five different governorates of Egypt (Cairo, Suez, Menoufia of north Delta and Fayoum and Luxor of south Delta) during one year from winter 2013 to autumn 2014. As well ten powder spices (clove, black pepper, cinnamon, peppermint, thyme, cardamom, cumin, ginger, onions and fenugreek) were used for antifungal and anti aflatoxigenic activity against Aspergillus flavus at different concentrations 4,7,10 mg/ml. Results showed that moisture content (MC) in peanut samples was detected, most of the samples had < 9.3 MC%, also moisture content of raw peanut samples were higher than lebanese with spices followed by salted peanuts and the lowest MC% in roasted peanut. Raw peanut samples had the highest moisture content (MC%) 16.66±0.75 in Suez governorate in winter season. Fungal flora associated with raw peanut and peanut products yielded 3771fungal isolates belonging to four fungal genera: Aspergillus spp.(55.23%), Penicillium spp.(19.51%)Fusarium spp.(13.94%) and Rhizopus
Peanut are considered an important crop which grown in Egypt for local consumption, industry raw or as processed peanut products and export to European markets. Peanuts are greatly appreciated by consumers but are very susceptible to aflatoxigenic fungi contamination. This indicates that there is a potential hazard of aflatoxins contamination in Egyptian processed peanuts and that require resistance to this fungus.
This study monitored the moisture content (MC),the population of fungal flora, aflatoxigenic fungi and aflatoxins contamination present in total eighty samples representing four peanut products raw and processed peanuts(roasted, salted and lebanese with spices). These samples were collected from supermarkets and small shops in five different governorates of Egypt (Cairo, Suez, Menoufia of north Delta and Fayoum and Luxor of south Delta) during one year from winter 2013 to autumn 2014. As well ten powder spices (clove, black pepper, cinnamon, peppermint, thyme, cardamom, cumin, ginger, onions and fenugreek) were used for antifungal and anti aflatoxigenic activity against Aspergillus flavus at different concentrations 4,7,10 mg/ml. Results showed that moisture content (MC) in peanut samples was detected, most of the samples had < 9.3 MC%, also moisture content of raw peanut samples were higher than lebanese with spices followed by salted peanuts and the lowest MC% in roasted peanut. Raw peanut samples had the highest moisture content (MC%) 16.66±0.75 in Suez governorate in winter season. Fungal flora associated with raw peanut and peanut products yielded 3771fungal isolates belonging to four fungal genera: Aspergillus spp.(55.23%), Penicillium spp.(19.51%)Fusarium spp.(13.94%) and Rhizopus
Other data
| Title | Studies on Some Mycotoxin and Mycotoxigenic Fungi in Different Types of Processed Peanuts in Egypt | Other Titles | : دراسات علي بعض السموم الفطرية والفطريات المفرزة لها علي انواع مختلفة من الفول السوداني المصنع في مصر | Authors | Walaa Nabil Mohammed | Issue Date | 2017 |
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