ABSTRACT
Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols,mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth ofAspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterolcontent and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritionallosses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by totalsugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid - substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 4 CFU/g and Aflatoxin B1 content was 30.06 μg / kg.
Foram avaliadas as perdas de vários constituintes bioquímicos como capsaicina, carotenos, acido ascórbico,polifenóis, matéria orgânica, açucares (solúveis e insolúveis), proteína e gordura em pimenta vermelha em pó após a multiplicação de Aspergillus flavus por 30 dias. A biomassa fúngica foi mensurada pelo conteúdo de ergosterol e aflatoxina por HPLC. Entre os vários constituintes avaliados, a maiorperda foi a de carotenóides totais (88,55%), seguido de açucares totais (85,5%). O conteúdo protéico da amostra infectada aumentou de 18,01% para 23%. O perfil nutricional da pimenta em pó (Capsicum annum var. sannam L.) indica alto teor de açucares totais (32,89%) e fibras (21,05%), seguido de proteína (18,01%) e gordura (13,32%), tornando-a umsubstrato ideal para crescimento de fungos. Ao final dos 30 dias, a biomassa fúngica foi 192,25 mg/100g, a contagem total em placas foi 17,5 x 104 CFU/g e o conteúdo de aflatoxina B1foi 30,06 μg/kg.
Subject(s)
Aflatoxins/analysis , Aflatoxins/isolation & purification , Aspergillus flavus/isolation & purification , Aspergillus flavus/chemistry , Biomass , In Vitro Techniques , Pimenta/adverse effects , Plant Preparations/analysis , Plant Preparations/adverse effects , Chromatography, High Pressure Liquid , Food Samples , Methods , MethodsABSTRACT
Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterol content and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritional losses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by total sugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid- substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 (4) CFU/g and Aflatoxin B1 content was 30.06 µg / kg.
ABSTRACT
Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols, mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth of Aspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterol content and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritional losses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by total sugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid - substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 4 CFU/g and Aflatoxin B1 content was 30.06 µg / kg.
Foram avaliadas as perdas de vários constituintes bioquímicos como capsaicina, carotenos, acido ascórbico, polifenóis, matéria orgânica, açucares (solúveis e insolúveis), proteína e gordura em pimenta vermelha em pó após a multiplicação de Aspergillus flavus por 30 dias. A biomassa fúngica foi mensurada pelo conteúdo de ergosterol e aflatoxina por HPLC. Entre os vários constituintes avaliados, a maior perda foi a de carotenóides totais (88,55%), seguido de açucares totais (85,5%). O conteúdo protéico da amostra infectada aumentou de 18,01% para 23%. O perfil nutricional da pimenta em pó (Capsicum annum var. sannam L.) indica alto teor de açucares totais (32,89%) e fibras (21,05%), seguido de proteína (18,01%) e gordura (13,32%), tornando-a um substrato ideal para crescimento de fungos. Ao final dos 30 dias, a biomassa fúngica foi 192,25 mg/100g, a contagem total em placas foi 17,5 x 10(4) CFU/g e o conteúdo de aflatoxina B1 foi 30,06 µg/kg.