ABSTRACT
Este trabalho teve como objetivo avaliar a qualidade microbiológica quanto à presença de fungos filamentosos em ervas do tipo Peumus boldus Molina (Boldo), Pimpinella anisum L. (erva-doce) e Matricaria chamomilla L. (Camomila) comercializadas na cidade de Campina Grande (Paraíba). Nove amostras de cada planta foram analisadas, totalizando 27 amostras, obtidas aleatoriamente nas feiras livres e barracas informais da cidade. Cada 10 g de amostra foram suspensas em 90 mL de solução salina 0,89% estéril, obtendo-se o concentrado, a partir do qual foram realizadas diluições sucessivas. A seguir, uma alíquota de 0,1mL de cada diluição foi semeada em placas de Petri contendo Ágar Sabouraud Dextrose, as quais foram incubadas à temperatura ambiente por cinco a dez dias. Após este período foram contadas as colônias fúngicas presentes e realizados seus respectivos microcultivos para identificação através de microscópio óptico. Foram encontrados fungos toxigênicos como Aspergillus sp., Penicillium sp. e Fusarium sp., estando o primeiro presente em todas as amostras avaliadas. Também foram identificados os fungos Exophiala sp. E Fonsecaea sp., que possuem importância clínica, podendo causar micose. A forma como estas plantas são armazenadas para comercialização e a falta de fiscalização torna questionável a qualidade das plantas comercializadas para obtenção de chás, o que pode comprometer a saúde do consumidor ao utilizar esses produtos na forma de Chá.
The aim of this study was to assess the microbiological quality, with regard to the presence of filamentous fungi, of the tea herbs Peumus boldus Molina (boldo leaf), Pimpinella anisum L. (anise) and Matricaria chamomilla L. (wild chamomile) marketed in the city of Campina Grande (Paraiba State, Brazil). Nine samples of each plant, totaling 27 samples, were randomly collected in street markets and informal stalls in the city. In the laboratory, 10 g of each sample was ground and suspended in 90 mL of 0.89% sterile saline solution, affording the concentrate from which serial dilutions were obtained. Aliquots of 0.1 mL of each dilution were spread on plates of Sabouraud Dextrose Agar, which were then incubated at room temperature for five to ten days. After this period, the fungal colonies were counted, their morphology was analyzed and subcultures were made on slides for identification by optical microscope. Toxigenic fungi such as Aspergillus sp., Penicillium sp. and Fusarium sp. were found, the first being present in all plant samples. The fungi Exophiala sp. and Fonsecaea sp., which are clinically significant as they can cause mycoses, were also identified. The method of storing these plants before sale and the lack of inspection raise questions about the quality of the marketed herbs, suggesting that the health of the consumer who uses these products to make tea could be harmed.
Subject(s)
Beverages/analysis , Beverages/microbiology , Matricaria/microbiology , Pimpinella/microbiology , Plants, Medicinal/microbiologyABSTRACT
Seeds of anise (Pimpinella anisum) were exposed to doses of 0, 5, 10, 15 and 20kGy in a (60)Co package irradiator. Irradiated and unirradiated samples were stored at room temperature. Microbial populations on seeds, total and inorganic soluble solids in water extract and sensory properties of the latter were evaluated after 0, 6 and 12 months of storage. Results indicated that gamma irradiation reduced the aerobic plate counts of aniseed. Immediately after irradiation, the total soluble solids in an extract of irradiated seeds were greater than those of unirradiated ones. The total soluble solids in an extract of irradiated and un-irradiated seeds increased after 6 and 12 months of storage. There were no significant differences (p>0.05) in inorganic soluble solids between the water extract of irradiated and unirradiated aniseeds. Sensory evaluation indicated that gamma irradiation improved sensory characteristics of aniseed water extract tested immediately after irradiation; however, after 12 months of storage, no significant differences (p>0.05) were found in color, taste or flavor between extract of irradiated and unirradiated seeds.