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Detection of fumonisins in fresh and dehydrated commercial garlic.

08:00 EDT 18th July 2017 | BioPortfolio

Summary of "Detection of fumonisins in fresh and dehydrated commercial garlic."

An epidemic fungal disease caused by Fusarium proliferatum, responsible for fumonisin production (FB1, FB2, and FB3), has been reported in the main garlic-producing countries in recent years. Fumonisins are a group of structurally related toxic metabolites produced by this pathogen. The aim of this work was to establish an ELISA procedure, mostly applied to cereals, that is suitable for fumonisin detection in garlic, and compare these results with those obtained by HPLC and screening of fresh and dehydrated garlic for toxicological risk. The results show good correlation between the two analytical methods. In fresh symptomatic garlic, fumonisin levels were higher in the basal plates than those in the portions with necrotic spots. Among the 56 commercially dehydrated garlic samples screened, three were positive by ELISA test, and only one was above the limit of quantitation. The same samples analysed by HPLC showed the presence of FB1 in trace amounts that was below the limits of quantitation; FB2 and FB3 were absent. The results are reassuring, since no substantial contamination by fumonisins was found in commercial garlic.

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This article was published in the following journal.

Name: Journal of agricultural and food chemistry
ISSN: 1520-5118
Pages:

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