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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleAflatoxigenic fungi and aflatoxin in cocoapt_BR
dc.contributor.authorCopetti, MVpt_BR
dc.contributor.authorIarnanaka, BTpt_BR
dc.contributor.authorPereira, JLpt_BR
dc.contributor.authorFungaro, MHpt_BR
dc.contributor.authorTaniwaki, MHpt_BR
unicamp.author.emailmvc@smail.ufsm.brpt_BR
unicamp.authorCopetti, Marina V. Univ Fed Santa Maria, Dept Tecnol & Ciencia Alimentos, BR-97105900 Santa Maria, RS, Brazilpt_BR
unicamp.authorIarnanaka, Beatriz T. Taniwaki, Marta H. Inst Tecnol Alimentos ITAL, BR-13070178 Campinas, SP, Brazilpt_BR
unicamp.authorPereira, Jose Luis Univ Estadual Campinas UNICAMP, Dept Ciencia Alimentos, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.authorFungaro, Maria H. Univ Estadual Londrina, Ctr Ciencias Biol, BR-86051990 Londrina, PR, Brazilpt_BR
dc.subjectAflatoxinpt_BR
dc.subjectHPLCpt_BR
dc.subjectAflatoxigenic fungipt_BR
dc.subjectTheobroma cacaopt_BR
dc.subjectAspergillus flavuspt_BR
dc.subjectAspergillus parasiticuspt_BR
dc.subjectChocolatept_BR
dc.subject.wosAspergillus-flavuspt_BR
dc.subject.wosBeanspt_BR
dc.subject.wosCaffeinept_BR
dc.description.abstractThis paper reports the occurrence of aflatoxigenic fungi and the presence of aflatoxins in 226 cocoa samples collected on Brazilian farms. The samples were taken at various stages of fermentation, drying and storage. A total of 819 potentially aflatoxigenic fungi were isolated using Dichloran 18% Glycerol agar after surface disinfection, and identified by standard techniques. The ability of the fungi to produce aflatoxins was determined using the agar plug technique and TLC. The presence of aflatoxins in cocoa samples was determined by HPLC using post-column derivatization with bromide after immunoaffinity column clean up. The aflatoxigenic fungi isolated were Aspergillus flavus, A. parasiticus and A. nomius. A considerable increase in numbers of these species was observed during drying and storage. In spite of the high prevalence of aflatoxigenic fungi, only low levels of aflatoxin were found in the cocoa samples, suggesting the existence of limiting factors to the accumulation of aflatoxins in the beans. (C) 2011 Elsevier By. All rights reserved.pt
dc.relation.ispartofInternational Journal Of Food Microbiologypt_BR
dc.relation.ispartofabbreviationInt. J. Food Microbiol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryHolandapt_BR
dc.publisherElsevier Science Bvpt_BR
dc.date.issued2011pt_BR
dc.date.monthofcirculationAUG 2pt_BR
dc.identifier.citationInternational Journal Of Food Microbiology. Elsevier Science Bv, v. 148, n. 2, n. 141, n. 144, 2011.pt_BR
dc.language.isoenpt_BR
dc.description.volume148pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage141pt_BR
dc.description.lastpage144pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0168-1605pt_BR
dc.identifier.eissn1879-3460pt_BR
dc.identifier.wosidWOS:000293108400011pt_BR
dc.identifier.doi10.1016/j.ijfoodmicro.2011.05.020pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsordocumentnumberFAPESP [Proc. 2005/60236-1]pt
dc.date.available2014-08-01T18:18:34Z
dc.date.available2015-11-26T17:59:47Z-
dc.date.accessioned2014-08-01T18:18:34Z
dc.date.accessioned2015-11-26T17:59:47Z-
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dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76958
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76958-
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