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Resumen
Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour [ver mas...]
dc.contributor.authorMom, María Pía
dc.contributor.authorRomero, Stella Maris
dc.contributor.authorLarumbe, Ada Gabriela
dc.contributor.authorIannone, Leopoldo
dc.contributor.authorComerio, Ricardo Mario
dc.contributor.authorSantana Smersu, Camila Soledad
dc.contributor.authorSimón, Mariano
dc.contributor.authorVaamonde, Graciela
dc.date.accessioned2020-07-20T13:12:46Z
dc.date.available2020-07-20T13:12:46Z
dc.date.issued2020
dc.identifier.issn0168-1605
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2020.108655
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7577
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0168160520301495
dc.description.abstractCarob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from <102 (estimative) to 6.8 × 105 CFU/g; total coliforms from <102 (estimative) to 4.7 × 105 CFU/g; moulds and yeasts from 2.1 × 102 to 8.1 × 104. In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 102 were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 μg/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B1 and B2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 326 : 108655 (August 2020)es_AR
dc.subjectProsopises_AR
dc.subjectAlgarrobaes_AR
dc.subjectCarobseng
dc.subjectAflatoxinases_AR
dc.subjectAflatoxinseng
dc.subjectAspergilluses_AR
dc.subjectMicotoxinases_AR
dc.subjectMycotoxinseng
dc.subjectCalidad de los Alimentoses_AR
dc.subjectFood Qualityeng
dc.subject.otherProsopis flexuosaes_AR
dc.subject.otherHarina de Algarrobaes_AR
dc.subject.otherCarob Floureng
dc.titleMicrobiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Anguiles_AR
dc.description.filFil: Mom, María Pía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. 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; Argentinaes_AR
dc.description.filFil: Romero, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. 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; Argentinaes_AR
dc.description.filFil: Larumbe, Ada Gabriela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. 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; Argentinaes_AR
dc.description.filFil: Iannone, Leopoldo. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. 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; Argentinaes_AR
dc.description.filFil: Comerio, Ricardo Mario. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; Argentinaes_AR
dc.description.filFil: Santana Smersu, Camila Soledad. Instituto Nacional de Tecnología Industrial; Argentinaes_AR
dc.description.filFil: Simón, Mariano. Instituto Nacional de Tecnología Industrial; Argentinaes_AR
dc.description.filFil: Vaamonde, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Departamento de Biodiversidad y Biología Experimental; Argentina. 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; Argentinaes_AR
dc.subtypecientifico


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