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Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit
Casas-Junco, Paloma Patricia,Ragazzo-Sanchez, Juan Arturo,Ascencio-Valle, Felipe de Jesus,Calderon-Santoyo, Montserrat 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
A total of fourteen roasted coffee samples were collected from different local markets in Nayarit, Mexico. Twenty-two fungi isolates were related to the genera Aspergillus (54.54%) and Penicillium (4.5%). The strains R16 ($0.33{\mu}g/kg$), 6N ($1.16{\mu}g/kg$) and 11 ($0.36{\mu}g/kg$) tested positive for OTA (ochratoxin A) production in PDA, the other fungi samples were not toxigenic. According to the sequence analysis of their ITS1-5.8S-ITS2 rDNA region, fungi OTA producers correspond to A. niger, A. versicolor and Byssochlamys spectabilis. These three strains were able to produce OTA when inoculated in roasted coffee in concentrations ranging from 75 to $90{\mu}g/kg$, after 21 days. Different production stages of roasted coffee (crop management, postharvest practices and storage) along with environmental conditions do not ensure mycotoxigenic fungi free products. This is the first report of OTA natural occurrence in roasted coffee from Nayarit.
Laura Maryoris Aguilar-Veloz,Montserrat Calderon-Santoyo,Juan Arturo Ragazzo-Sanchez 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.13
The Artocarpus heterophyllus extracts arereceiving attention due to their agro-food applications. Then, the simultaneous optimization of microwave-assistedextraction of polyphenols from jackfruit leaf with growthinhibitory action against Alternaria sp. was studied. Theeffects of power and time on total soluble polyphenols andtotal flavonoids contents, and antifungal activity wereinvestigated using response surface methodology. Temperaturebehavior was considered also. Models showedgood prediction and successfully validation. Treatment at840 W and 2 min allowed the responses maximization(148.75 mg galic acid equivalent /g dried weight of totalsoluble polyphenols, 13.28 mg rutin equivalent /g driedweight of total flavonoids, and 39.9% of antifungal activity). Furthermore, high ABTS? (97%) and DPPH (92%)inhibition was exhibited, as a function of the polyphenol’sconcentration and composition. Mainly flavonoids withpotential antioxidant and antifungal properties weredetected. These findings suggest the potentialities of theseextracts for Alternaria sp. control during tomatopostharvest.
Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods
M. R. Perez-Saucedo,E. I. Jimenez-Ruiz,J. G. Rodrıguez-Carpena,J. A. Ragazzo-Sanchez,J. A. Ulloa,J. C. Ramırez-Ramırez,C. R. Gaston-Pena,P. U. Bautista-Rosales 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.8
The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated α-linolenic acids. α-linolenic acid was only detected in US-CE and control.