Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus

Brazilian Journal of Microbiology

Smita Tripathi¹  H.n. Mishra¹ 

[1] ,Indian Institute of Technology Department of Agricultural and Food Engineering Food Technology LaboratoryKharagpur

关键词: Aspergillus flavus;    chili powder;    nutritional changes;    aflatoxin;    Aspergillus flavus;    pimenta em pó;    alterações nutricionais;    aflatoxina;   

DOI  :  10.1590/S1517-83822009000100024

来源: SciELO

【 摘 要 】

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.

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