Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.). Issue 11 (2nd November 2019)

• Record Type: Journal Article
• Authors: Kollia, Eleni; Proestos, Charalampos; Zoumpoulakis, Panagiotis; Markaki, Panagiota
• Is Part Of: Food additives & contaminants. Volume 36:Issue 11(2019)
• Page Start: 1709
• Page End: 1721
• Publication Date: 2019-11-02
• Subjects: Ochratoxin A -- Aspergillus section Nigri -- Aspergillus carbonarius -- capsaicin -- grapes -- risk assessment; Food additives -- Periodicals; Food contamination -- Periodicals; 664.06
• DOI: 10.1080/19440049.2019.1652771
• Languages: English
• ISSNs: 1944-0049

Abstract

ABSTRACT: Food decay by spoilage fungi leads to significant economic losses and hazards to consumers' health due to the potential of mycotoxin occurrence. Ochratoxin A (OTA) is a mycotoxin known as nephrotoxic and carcinogenic to humans. Natural capsaicin was evaluated for its effectiveness against the growth of five Aspergillus section Nigri strains and accumulation of OTA in inoculated black grapes. Results showed that capsaicin was effective in inhibiting fungal growth and OTA production by new four Aspergillus section Nigri strains (ATHUM 6997, 6998, 6999, 7000) and by Aspergillus carbonarius as well. Moreover, capsaicin addition exhibited maximum inhibition of OTA produced by ATHUM 6997, 6998, 6999, and 7000 in black grapes at 28.9%, 8.6%, 68.4%, and 78.1%, respectively. Inhibition percentage of OTA production by A. carbonarius in grapes treated with capsaicin was estimated at 61.5%. These results suggest that capsaicin influences the OTA biosynthesis pathway of all Aspergillus section Nigri strains and therefore could be used as an effective natural preservative against OTA contamination of vineyards. Risk assessment revealed that when grapes are treated with capsaicin, consumers are less exposed to OTA. Graphical Abstract: