Open AccessDetection of mycobiota, aflatoxigenic and ochratoxigenic genes, and cytotoxic ability in spices
Author(s) -
ElDawy Eman Gamal Abd Elnaser,
Yassein Asmaa Sabry,
ElSaid Ahmed Hussein
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1113
Subject(s) - mycobiota , aflatoxin , aspergillus flavus , ochratoxins , biology , aspergillus niger , food science , pear , antimicrobial , traditional medicine , mycotoxin , veterinary medicine , botany , microbiology and biotechnology , ochratoxin a , medicine
Spices are portions of plants because their properties are used as colorants, preservatives, or medicine. The employments of spices have been known since long time, and the interest in the capability of spices is astounding because of the chemical compounds contained in spices. The molds grow on a variety of different crops and foodstuffs including spices often under warm and humid conditions. The mycobiota of five spice species were surveyed. Forty‐six fungal species were obtained. Aspergillus flavus and A. niger were the prevalent species recorded. The aflatoxins (AFs) and ochratoxins (OTs) were detected in some samples and isolates. Cumin had the highest concentration of AFs 8.2 ppb, while ginger had a considerable occurrence of OTs 6.7 ppb. A. flavus obtained from ginger recorded the maximum concentration of AFs 7.5 ppb, and A. niger from turmeric was the highest producer for OTs 3.6 ppb. omt‐A and Aopks genes were detected in all tested A . flavus isolates and two out of four A. niger isolates. One of the important properties of spices is cancer etiology and prevention. Ginger and sage were the highest cytotoxic against four human tumor cell lines.