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dc.contributor.author Da Cruz Cabral, Lucía Mariana
dc.contributor.author Terminiello, Laura Adriana
dc.contributor.author Fernández Pinto, Virginia
dc.contributor.author Nielsen, Kristian Fog
dc.contributor.author Patriarca, Andrea Rosana
dc.date.available 2017-10-12T18:40:56Z
dc.date.issued 2016-11-04
dc.identifier.citation Da Cruz Cabral, Lucía Mariana; Terminiello, Laura Adriana; Fernández Pinto, Virginia; Nielsen, Kristian Fog; Patriarca, Andrea Rosana; Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers; Elsevier Science; International Journal of Food Microbiology; 236; 4-11-2016; 155-160
dc.identifier.issn 0168-1605
dc.identifier.uri http://hdl.handle.net/11336/26484
dc.description.abstract Sweet pepper (Capsicum annuum) is an important crop cultivated worldwide, with Argentina being one of the major producers in South America. The fruit is susceptible to several fungal diseases, leading to severe economic losses for producers. In this study, Alternaria was found as the prevalent genus in mouldy peppers (50% fruits infected). Morphological identification revealed that all 64 Alternaria isolates belonged to small-spored species, most of them corresponding to A. tenuissima, A. arborescens and A. alternata species-groups. Their secondary metabolite profile was evaluated in vitro; alternariols were synthesized by most of the isolates (91% for alternariol and 92% for alternariol monomethyl ether). A high number of Alternaria spp. also produced tenuazonic acid (64%), altenuene (84%) and tentoxin (72%). In addition, damaged pepper fruits were analysed for the presence of tenuazonic acid and alternariols. A total 32 out of 48 spoiled pepper fruits were contaminated with at least one of these metabolites. Half of the samples were positive for tenuazonic acid (range 8–11,422 μg/kg), while alternariol and its monomethyl ether were less frequently detected (21 and 29%, respectively) and at lower concentrations. This is the first report on the natural occurrence of Alternaria mycotoxins in Argentinean sweet pepper, and highlights a consumer risk when mouldy fruits are used in industrialized products because these compounds are not destroyed by conventional heat treatments.
dc.format application/pdf
dc.language.iso eng
dc.publisher Elsevier Science
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject ALTERNARIA
dc.subject ALTERNARIOLS
dc.subject MYCOTA
dc.subject PEPPER FRUITS
dc.subject SECONDARY METABOLITES
dc.subject TENUAZONIC ACID
dc.subject.classification Bioquímica y Biología Molecular
dc.subject.classification Ciencias Biológicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Natural occurrence of mycotoxins and toxigenic capacity of Alternaria strains from mouldy peppers
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-09-13T16:17:58Z
dc.identifier.eissn 1879-3460
dc.journal.volume 236
dc.journal.pagination 155-160
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Da Cruz Cabral, Lucía Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.description.fil Fil: Terminiello, Laura Adriana. Provincia de Buenos Aires. Ministerio de Asuntos Agrarios; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.description.fil Fil: Fernández Pinto, Virginia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.description.fil Fil: Nielsen, Kristian Fog. Technical University of Denmark; Dinamarca
dc.description.fil Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
dc.journal.title International Journal of Food Microbiology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160516303981
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.005


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)