| چکیده انگلیسی مقاله |
The fig (Ficus carica L.) is a nutritionally valuable fruit, rich in fiber, minerals, vitamins, and carbohydrates. In Algeria, dried figs are widely consumed. This study evaluated the physicochemical characteristics and fungal contamination of dried figs from two local varieties: “Thaamriouth” and “Abarkan”. The methods used for fungal identification included direct plating on DG18 medium, purification of fungal isolates, and molecular identification of species using polymerase chain reaction (PCR). Contamination levels were quantified using high-performance liquid chromatography with a fluorescence detector (HPLC/FLD). Physicochemical analyses measured protein and carbohydrate content, water activity, pH, and titratable acidity to assess the suitability of dried figs as a micro-ecosystem for contamination by aflatoxigenic and ochratoxigenic fungi. Results showed that Aspergillus section Nigri was the most frequently isolated fungal group, detected in 70% of samples. Less common isolates included Mucorales (15%), Penicillium (10%), while the remaining 5% comprised Aspergillus section Flavii. The high carbohydrate content and acidic pH appeared to increase the figs’ susceptibility to fungal contamination. HPLC/FLD analysis revealed no detectable levels of aflatoxins and ochratoxin A. PCR identification confirmed the presence of Aspergillus niger and A. awamorii. Despite the absence of detectable aflatoxins and ochratoxin A in the fig samples, the potential risk to human health cannot be ruled out, particularly due to the presence of toxigenic fungal species. Therefore, proper agricultural and storage practices remain essential. |
| نویسندگان مقاله |
Younes Arroul |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Farid Boukhalfa |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Mohand Teffane |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Amar Riba |
Laboratory of Microbial Systems Biology, Kouba, Algeria, Department of Biology, M'hamed Bouguera University, Boumerdes, Algeria
Amira Oufighou |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Abdeslem Taibi |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Ahcene Kadi |
Laboratory of Biochemistry, Biophysics, Biomathematics, and Scientometrics (L3BS), Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
Javad Feizy |
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Fahimeh Mahmoodi |
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Sare Hadjiabadi |
Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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