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Authors: IOAN BRATU, Z. MOLDOVAN, IRINA KACSO, SIMINA DREVE.
Published Online: 2016-06-01
Published Print: 2016-06-30
VIEW PDF: IDENTIFICATION OF ALKALOIDS IN THE CLAVICEPS PURPUREA FUNGUS
Modern nutritionists worldwide require quality foods, based on crude vegetables and breads. Important nutritional benefits are provided by bakery products based on rye (Secale cereale L.), still contaminated rye flour with the fungus Claviceps purpurea may occur. Still a lot of dangerous substances can be found accidentally in natural products, causing accidental intoxication or even death. The present case study is meant to find quick analysis on unprocessed rye flour, Secale cereal, in order to define the presence of main compounds indicating contamination with Claviceps purpurea. Qualitative analysis using spectrofluorimetry confirmed literature data and revealed presence of gluten, ergometrine, growth factors, ergoalkaloids, lysergic acid and starch.
Keywords: qualitative analysis, Claviceps purpurea fungus, alkaloids, rye flour, bread, spectrofluorimetry
