Studies on contamination level of ochratoxin A in dried fruits and nuts.

Hosseini S. S.; Bagheri R.

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Studies on contamination level of ochratoxin A in dried fruits and nuts.

机译：研究干果和坚果中曲霉毒素A的污染水平。

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Ochratoxin A (OTA) is a toxic metabolite of mycotoxin, produced by three main species of mould, Aspergillus ochraceus, Penicillium verrucosum and Aspergillus section Nigri especially Aspergillus carbonarius. The main species involved in OTA contamination is Aspergillus carbonarius and a low percentage of isolates of the closely related species in A. niger aggregate. These mycotoxins can be found in several foodstuffs from vegetal origin such as cereals and cereal products, coffee, beer, grape juice, dried fruits, dry vine fruits and wine, cacao products, nuts, as well as spices. These mould species are capable of growing on several substrates under different conditions. In tropical and subtropical climates the main OTA producers are species of Aspergillus, whereas in temperate climate the main producer is P. verrucosum. The aim of this study is to develop suitable validated models to predict the OTA production by the critical factors that affect fungal growth during farming, harvesting and storage of OTA concerned commodities are temperature and moisture content.

机译：ch曲霉毒素A（OTA）是霉菌毒素的有毒代谢产物，由三种主要霉菌产生，,曲霉，青霉和黑曲霉，尤其是碳曲霉。参与OTA污染的主要物种是碳曲霉，以及黑曲霉聚集体中近缘物种的分离株比例低。这些真菌毒素可以在植物来源的几种食品中找到，例如谷物和谷物产品，咖啡，啤酒，葡萄汁，干果，干葡萄果实和葡萄酒，可可制品，坚果以及香料。这些霉菌能够在不同条件下在几种基材上生长。在热带和亚热带气候中，主要的OTA产生者是曲霉菌种，而在温带气候中，主要的生产者是疣状假单胞菌。这项研究的目的是开发合适的经过验证的模型，通过影响农业生产，收获和储存过程中影响真菌生长的关键因素来预测OTA的生产，其中涉及的商品是温度和水分含量。

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《Acta Horticulturae》 |2012年第963期|共6页
作者
Hosseini S. S.; Bagheri R.;
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正文语种 eng
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关键词
mycotoxin; metabolite; detoxication; fungi; substrate;

机译：真菌毒素;代谢产物;解毒;真菌;底物;

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1. Studies on contamination level of ochratoxin A in dried fruits and nuts. [J] . Hosseini S. S., Bagheri R. Acta Horticulturae . 2012,第963期

机译：研究干果和坚果中曲霉毒素A的污染水平。
2. Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: Case of aflatoxin B1 and ochratoxin A in nuts and dried fruits [J] . Van de Perre Evelien, Jacxsens Liesbeth, Lachat Carl, Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2015,第Null期

机译：欧洲立法对干燥产物中霉菌毒素暴露的影响：黄芪和干燥果实中黄曲霉毒素B1和Ochratoxina的情况
3. Occurrence of Ochratoxin A Contamination and Detection of Ochratoxigenic Aspergillus Species in Retail Samples of Dried Fruits and Nuts [J] . JEFFREY D. PALUMBO, TERESA L. OKEEFFE, YVONNE S. HO, Journal of food protection . 2015,第4期

机译：干果和坚果零售样品中O曲毒素A的污染和and曲霉曲霉菌种的检测
4. Ecology and control of ochratoxin in grapes and dried vine fruits [C] . M Pateraki, A Dekanea, D Lydakis, British Crop Protection Council International Congress of the Crop Science and Technology . 2005

机译：葡萄和干葡萄水果中赭曲霉的生态和控制
5. Assessment of contamination levels and estimation of dietary intake of heavy metals from selected imported fruits and vegetables in Ghana. [D] . Dzimado, Eric. 2015

机译：对加纳精选进口水果和蔬菜的污染水平进行评估并从饮食中估计重金属摄入量。
6. Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A [O] . Sébastien Djédjé Dano, Pierre Manda, Ardjourma Dembélé, 2013

机译：发酵和干燥材料对O曲霉毒素A污染可可豆的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Irradiation disinfestation of dried fruits and nuts. Final report [R] . Rhodes, A A 1986

机译：干果和坚果的辐照灭虫。总结报告

Studies on contamination level of ochratoxin A in dried fruits and nuts.

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