Data/hora: 11/06/2024 04:03:51

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Nutritional changes in powdered red pepper upon in vitro infection of Aspergillus flavus	
Autores: 	Tripathi,Smita; Mishra,H.N.	
Data: 	2009-03-01	
Ano: 	2009	
Palavras-chave: 	Aspergillus flavus; Chili powder; Nutritional changes; Aflatoxin.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100024	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822009000100024	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.40 n.1 2009	
Fonte: 	info:eu-repo/semantics/openAccess