African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Reduction in growth and aflatoxin production in orange juice inoculated with Aspergillus flavus using aframomum danielli

Adegoke G. O.
  • Adegoke G. O.
  • Department of Food Technology, University of Ibadan, Nigeria.
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Adekoyeni O. O.
  • Adekoyeni O. O.
  • Federal University Dutsin-Ma, Katsina, Nigeria
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Akinoso R.
  • Akinoso R.
  • Department of Food Technology, University of Ibadan, Nigeria.
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Olapade A. A.
  • Olapade A. A.
  • Department of Food Technology, University of Ibadan, Nigeria.
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  •  Received: 08 February 2012
  •  Accepted: 18 November 2014
  •  Published: 02 April 2015

Abstract

The survival and production of aflatoxin by Aspergillus flavus introduced into pasteurized (85°C;15 min) and unpasteurized orange juice treated with Aframomum danielli (local preservative) extracts at 0, 1, 2, 3, 4, 5 and 6% concentrations were investigated at 3 and 7 days of storage on shelf (28±2°C). There was slight increase in pH on day 3 which was more prevalent on day 7(4.77-6.85 and 6.07-7.37) for the pasteurized and unpasteurized orange juice respectively. There was no significant difference (p≥0.05) in growth and aflatoxin levels on day 3, however, luxuriant growth of A. flavus (0.63-1.42 g and 0.52-0.68 g) and aflatoxin production (29-156 ng/ml and 5.40-63.00 ng/ml) were recorded on day 7 respectively. The pasteurized sample (0%; control) of A. danielli had the highest growth and aflatoxin level followed by the sample with 6% extract with the same trend in unpasteurized juice. A. danielli at very low concentration showed effective inhibition of A. flavus growth and produced low levels of aflatoxin. 1% showed effective inhibition of A. flavus growth in both while 2 and 3% produced low levels of aflatoxin for pasteurized and unpasteurized products respectively.

 

Key words: Aframomum danielli, Aspergillus flavus,  aflatoxin, orange juice, pasteurised.