Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates.
The aim of this study was to determine the effect of a natural carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and mycotoxin production of ochratoxin A-producing A. ochraceus, A. westerdijkiae, and A. tubingensis isolates. One isolate of each species, previously isolated from paprika or chilli, was inoculated on Czapek Yeast extract Agar (CYA) medium supplemented with different amounts of capsantal (0 to 1%) and incubated at 10, 15 and 25 degrees C for 21days. Growth rates and lag phases were obtained, and OTA production was determined at 7, 14 and 21days. The taxonomically related A. ochraceus and A. westerdijkiae showed the same behavior at 15 degrees C, but A. ochraceus was able to grow at 10 degrees C and had higher growth rates at 25 degrees C. A. tubingensis had the highest growth rates and lowest OTA production capacity of the assayed isolates, and it was not able to grow at 10 degrees C. Capsantal addition resulted in increased lag phases at 15 degrees C for all the strains, while growth rates remained rather constant. At 25 degrees C capsantal reduced growth rates, with rather constant lag phases. However, the effect of capsantal on OTA production was inconclusive, because it depended on temperature or time, and mostly was not significant. Low temperature has been a crucial factor in OTA production, regardless of the capsantal concentration tested, especially for A. tubingensis and A. westerdijkiae. Industrial storage temperature for paprika and chilli is approximately 10 degrees C. If this temperature is maintained, mould growth and OTA production should be reduced.
Santos
L
L
Food Technology Department, University of Lleida, XaRTA-UTPV, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Kasper
R
R
Gil-Serna
J
J
Marín
S
S
Sanchis
V
V
Ramos
A J
AJ
D001230:Aspergillus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D002212:Capsicum / Q000737:chemistry* / Q000382:microbiology*; D002338:Carotenoids / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005519:Food Preservation / Q000379:methods; D007700:Kinetics; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis*; D013696:Temperature; D013997:Time Factors
D009793:Ochratoxins; C025589:ochratoxin A; D002338:Carotenoids