The authors are thankful to Dr. B.S. Narasinga Rao, Director. National Institute of Nutrition. Hvderabad. for his keen interest and helpful suggestions. Thanks are also due to Mr. M.V. Rae, Central Food Technological Research Institute, Regional Station, Hydera- bad and the Director, Central Drug Research Institute, Lucknow, for providing cardamon oil an+mrcumin, respectively.
Evaluation of Substrate Potentiality and Inhibitory Effects to Identify High Risk Spices for Aflatoxin Contamination
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 376–378, March 1985
How to Cite
MADHYASTHA, M. S. and BHAT, R. V. (1985), Evaluation of Substrate Potentiality and Inhibitory Effects to Identify High Risk Spices for Aflatoxin Contamination. Journal of Food Science, 50: 376–378. doi: 10.1111/j.1365-2621.1985.tb13406.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 6/13/84, revised 11/7/84, accepted 11/11/84.
Growth and aflatoxin production by A. parasiticus (NRRL 2999) on autoclaved whole, ground and also surface sterilized black pepper, cardamom, red pepper, dry ginger and turmeric were studied. Cardamom did not support detectable fungal growth or aflatoxin production. Black pepper and turmeric appeared to be poor sub-strates as they supported comparatively less fungal growth and afla-toxin production. Red pepper and ginger were found to be better substrates for fungal growth as well as for aflatoxin production. Ether and chloroform extracts of cardamom and turmeric inhibited aflatoxin production almost completely. The inhibitory activity of cardamom oil and curcumin indicated that they might be the active principles.