Identification and Toxigenic Potential of FungiIsolated fromCapsicumPeppers
| dc.contributor.author | Frimpong, G. K. | |
| dc.contributor.author | Adekunle, A.A. | |
| dc.contributor.author | Ogundipe, O.T. | |
| dc.contributor.author | Solanki, M. K. | |
| dc.contributor.author | Sadhasivam, S. | |
| dc.contributor.author | Sionov, E. | |
| dc.date.accessioned | 2019-09-11T14:44:34Z | |
| dc.date.available | 2019-09-11T14:44:34Z | |
| dc.date.issued | 2019 | |
| dc.description | Scholarly article | en_US |
| dc.description.abstract | Capsicumpeppers are among the most popular horticultural crops produced and consumedworldwide. This study aimed to assess the occurrence of spoilage fungi responsible for post-harvestlosses in the most common varieties ofCapsicumpeppers collected from retail markets in Nigeriaand Ghana. Forty fungal isolates belonging to 7 families, 8 genera, and 17 species were identifiedon the basis of morphology, culture characteristics, and DNA sequencing of the internal transcribedspacer (ITS) region.Aspergillusspp. (42.5%),Fusariumspp. (22.5%), andColletotrichumspp. (15%)were found to be the predominant fungal pathogens. Furthermore, potential ability of the isolatedmycotoxigenic fungi to produce some major mycotoxins was analyzed using high-performance liquidchromatography (HPLC). Among the 22 isolates analyzed, 11 strains belonging to the genera ofAspergillus,Fusarium,andPenicilliumwere found to be able to produce mycotoxins, such as aflatoxinB1, gliotoxin, deoxynivalenol, and citrinin. A better understanding of the role of fungal contaminantsin pepper fruits, especially the prevalence of mycotoxigenic fungi and their associated mycotoxigenicpotential, will assist in the development of management strategies to control mycotoxin contaminationand to reduce toxicological risks related to pepper consumption by humans and animals. | en_US |
| dc.identifier.citation | Frimpong, G. K.,[Et...al] (2019). Identification and Toxigenic Potential of FungiIsolated fromCapsicumPeppers. Molecular Diversity Preservation International Microorganisms, Vol.7(303) | en_US |
| dc.identifier.issn | 2076-2607 | |
| dc.identifier.uri | https://ir.unilag.edu.ng/handle/123456789/5495 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | Molecular Diversity Preservation International Microorganisms;Vol.7(303) | |
| dc.subject | pepper | en_US |
| dc.subject | spoilage fungi | en_US |
| dc.subject | mycotoxins | en_US |
| dc.subject | HPLC | en_US |
| dc.subject | Research Subject Categories::NATURAL SCIENCES | en_US |
| dc.title | Identification and Toxigenic Potential of FungiIsolated fromCapsicumPeppers | en_US |
| dc.type | Article | en_US |