Effect of Different Post-Harvest Temperatures on Fungal Quality and Mycotoxin Contents of Irvingia Gabonensis
Main Article Content
Abstract
Irvingia Gabonensis is a valuable food commodity in West and Central Africa, but post- harvest fungal contamination and mycotoxin accumulation pose significant challenges to its quality and safety. This study investigated the effects of post-harvest temperature treatments (50, 60, 70, and 80°C) on fungal growth and mycotoxin levels in I. gabonensis kernels. Fungal growth was assessed by determining the colony-forming units per gram (CFU/g), while mycotoxin levels (aflatoxins and fumonisins) were quantified using high-performance liquid chromatography (HPLC). The results showed that higher temperature treatments, particularly at 70°C and 80°C, significantly reduced both fungal growth and mycotoxin levels compared to lower temperature treatments (50°C and 60°C). The 80°C treatment was the most effective, resulting in an 82.9% reduction in fungal growth, an 82.5% reduction in total aflatoxins, and a 73.2% reduction in total fumonisins compared to the 50°C treatment. The findings highlight the importance of post-harvest temperature management in ensuring the quality and safety of I. gabonensis kernels and provide a basis for the development of improved post-harvest practices to reduce fungal contamination and mycotoxin exposure.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Ainge, L., &; Brown, N. (2001). Irvingiagabonensis and Irvingiawombolu: A state of knowledge report undertaken for the Central African Regional Program for the Environment. Oxford Forestry Institute, University of Oxford.
Akusu, O. M., &; Kiin-Kabari, D. B. (2015). Effect of processing methods on the nutrient composition and sensory attributes of "Ogbono"
(Irvingiagabonensis) kernel. International Journal of Nutrition and Food
Sciences, 4(5), 564-569.
Asaah, E. K., Tchoundjeu, Z., Leakey, R. R. B., Takousting, B., Njong, J., &;Edang, I. (2011) Trees, agroforestry and multifunctional agriculture in Cameroon. International Journal of Agricultural Sustainability, 9(1), 110-119.
Barnett, H. L., &; Hunter, B. B. (1972). Illustrated genera of imperfect fungi (3rd ed.).
Burgess Publishing Company.
Diedhiou, P. M., Mbaye, N., Dramé, A., & Samb, P. I. (2011). Alteration of post- harvest diseases of mango Mangifera indica through production practices and climatic factors. African Journal of Agricultural Research, 6(9), 1849-1855.
Etebu, E. (2013). Differences in fruit size, postharvest pathology and phytochemicals between Irvingiagabonensis and Irvingiawombolu. Sustainable Agriculture
Research, 2(1), 52-61.
Etebu, E., &;Nwauzoma, A. B. (2014). A review on sweet orange (Citrus sinensis L.
Osbeck): health, diseases and management. American Journal of Research
Communication, 2(2), 33-70.
Ezekiel, C. N., Sulyok, M., Warth, B., Odebode, A. C., &; Krska, R. (2013). Natural occurrence of mycotoxins in peanut cake from Nigeria. Food Control, 27(2), 338-342.
Jard, G., Liboz, T., Mathieu, F., Guyonvarc'h, A., &;Lebrihi, A. (2021). Review of
mycotoxin reduction in food and feed: From prevention in the field to detoxification by adsorption or transformation. Food Additives & Contaminants: Part A, 28(11),
-1609. https://doi.org/10.1080/19440049.2011.595377
Kalagatur, N. K., Mudili, V., Siddaiah, C., Gupta, V. K., &; Natarajan, G. (2018).
Decontamination and detoxification strategies for mycotoxins in food and feed:
Current trends and future perspectives. Food Control, 91, 216-227.
https://doi.org/10.1016/j.foodcont.2018.03.046
Kiffer, E., &Morelet, M. (1997). Les deutéromycètes: classification et
clésd&;identificationgénérique. INRA Editions.
Kurtzman, C. P., Fell, J. W., & Boekhout, T. (Eds.). (2011). The yeasts: a taxonomic
study (5th ed.). Elsevier.
Leakey, R. R. B., Schreckenberg, K., &Tchoundjeu, Z. (2005). The potential relevance of the non-timber forest product Irvingiagabonensis for the construction of sustainable livelihoods in West and Central Africa. Forest Products, Livelihoods and Conservation, 1, 107-117.
Marín, P., Magan, N., & Vázquez, C. (2018). Heat treatment for the control of fungalgrowth and mycotoxins in food. Current Opinion in Food Science, 23, 52-57.https://doi.org/10.1016/j.cofs.2018.05.006
Ngo Samnick, E. L., Ngane, B. K., Degreef, J., & De Kesel, A. (2018). Relative importance of non-timber forest products in villages around the Dja Biosphere Reserve in Cameroon. Bois et Forêts des Tropiques, 338(4), 75-87.
Ngondi, J. L., Oben, J. E., Minka, S. R., &; Egbe, M. L. (2005). The effect of
Irvingiagabonensis seeds on body weight and lipid profile of obese subjects in
Cameroon. Journal of Diabetes &; Metabolic Disorders, 4(1), 12.
Oben, J. E., Ngondi, J. L., Momo, C. N., Agbor, G. A., &Makamto, C. (2008). The use of a Cissus quadrangularis/Irvingiagabonensis combination in the management of weight loss: a double-blind placebo-controlled study. Lipids in Health and Disease, 7,12.
Okoth, S. A., &;Ohingo, M. (2004). Dietary aflatoxin exposure and impaired growth in young children from Kisumu District, Kenya: Cross sectional study. African Journal of Health Sciences, 11(1-2), 43-54.
Onyeagba, R. A., Ogbonna, A. I., Eke, C. N., &; Iroha, O. A. (2018). Nutritional and microbial quality of Ogiri-ahuekere condiment produced from groundnut (Arachis hypogaea L.) seeds. African Journal of Microbiology Research, 12(8), 186-193.
Otsuki, T., Wilson, J. S., &;Sewadeh, M. (2001). Saving two in a billion: quantifying the trade effect of European food safety standards on African exports. Food Policy, 26(5), 495-514.
Pitt, J. I., &; Hocking, A. D. (2009). Fungi and food spoilage (3rd ed.). Springer.
Samson, R. A., Houbraken, J., Thrane, U., Frisvad, J. C., & Andersen, B. (2010). Food and indoor fungi. CBS-KNAW Fungal Biodiversity Centre.
Syamaladevi, R. M., Tang, J., Villa‐Rojas, R., Sablani, S., Carter, B., &; Campbell, G.
(2016). Influence of water activity on thermal resistance of microorganisms in
low‐moisture foods: A review. Comprehensive Reviews in Food Science and Food Safety, 15(2), 353-370. https://doi.org/10.1111/1541-4337.12190
Warth, B., Parich, A., Atehnkeng, J., Bandyopadhyay, R., Schuhmacher, R., Sulyok, M., &; Krska, R. (2012). Quantitation of mycotoxins in food and feed from Burkina Faso and Mozambique using a modern LC-MS/MS multitoxin method. Journal of Agricultural and Food Chemistry, 60(36), 9352-9363.
Wild, C. P., &; Gong, Y. Y. (2010). Mycotoxins and human disease: a largely ignored global health issue. Carcinogenesis, 31(1), 71-82.
Zulkifli, N. A., Zakaria, L., &; Mohd Azizi, C. Y. (2020). The impact of different
drying temperatures on fungal growth and ochratoxin A contamination in cocoa beans(Theobroma cacao L.). Journal of Applied Microbiology, 128(2), 367-379.https://doi.org/10.1111/jam.14486