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Aspergillus section Flavi and aflatoxins in Algerian wheat and derived products

Abstract : Wheat and its derivatives are a very important staple food for North African populations. The aim of this study was to analyze populations of Aspergillus section Flavi from local wheat based on aflatoxins (AFs),cyclopiazonic acid (CPA) and sclerotia production, and also to evaluate AFs-contaminated wheat collected from two different climatic regions in Algeria. A total of 108 samples of wheat were collected during the following phases: pre-harvest, storage in silos and after processing. The results revealed that among the Aspergillus species isolated, those belonging to section Flavi were predominant. Of the 150 strains of Aspergillus section Flavi isolated, 144 were identified as Aspergillus flavus and 6 as Aspergillus tamarii. We showed that 72% and 10% of the A. flavus strains produced AFs and CPA, respectively. Among the 150 strains tested, 60 produced amounts of AFB1 ranging from 12.1 to 234.6 lg/g of CYA medium. Also, we showed that most strains produced large sclerotia. AFB1was detected by HPLC in 56.6% of the wheat samples and derived products (flour, semolina and bran) with contamination levels ranging from 0.13 to 37.42 lg/kg.
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Submitted on : Monday, August 27, 2012 - 9:44:30 AM
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Amar Riba, Noureddine Bouras, Salim Mokrane, Florence Mathieu, Ahmed Lebrihi, et al.. Aspergillus section Flavi and aflatoxins in Algerian wheat and derived products. Food and Chemical Toxicology, Elsevier, 2010, vol. 48, pp. 2772-2777. ⟨10.1016/J.FCT.2010.07.005⟩. ⟨hal-00725443⟩



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