Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains
Analytical grade (AG) and industrial grade (IG) of three-food grade antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) were analyzed to prove their fungitoxic effect on Aspergillus section Flavi strains. The effect of interactions among 10 antioxidant...
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paper:paper_01681605_v118_n1_p8_Passone2023-06-08T15:17:15Z Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains Resnik, Silvia Liliana Aflatoxins Analytical grade antioxidants Industrial grade antioxidants Peanut aflatoxin B1 antioxidant butylated hydroxyanisole butylcresol propyl paraben water article Aspergillus flavus controlled study fungal strain fungus growth growth inhibition growth regulation incubation temperature mycelial growth nonhuman peanut Aflatoxins Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Dose-Response Relationship, Drug Food Contamination Food Microbiology Food Preservation Parabens Temperature Time Factors Water Arachis hypogaea Aspergillus Analytical grade (AG) and industrial grade (IG) of three-food grade antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) were analyzed to prove their fungitoxic effect on Aspergillus section Flavi strains. The effect of interactions among 10 antioxidant treatments at water activity levels (0.982, 0.955, 0.937 aW) for 11 and 35 days of incubation and at 25 °C in peanut grains on mycelial growth (CFU g-1) and aflatoxin B1 (AFB1) accumulation were evaluated. Both antioxidant grade treatments had a significant effect (P < 0.001) on fungal count. All antioxidant treatments showed the highest effectiveness on control of growth of peanut aflatoxigenic strains at 0.937 aW and at 11 days of incubation. Overall, AG and IG binary mixtures M3 (20 + 10 mM), M4 (20 + 20 mM) and ternary mixtures M5 (10 + 10 +10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8 (20 + 20 + 10 mM) were the treatments most effective at inhibiting growth of Aspergillus section Flavi strains. Industrial grade BHA 10 and 20 mM, binary mixtures M1 (10 + 10 mM), M2 (10 + 20 mM), M3 (20 + 10 mM), M4 (20 + 20 mM) and ternary mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8 (20 + 20 + 10 mM) completely inhibited AFB1 production. The studied results suggest that IG antioxidant mixtures have potential for controlling growth of these mycotoxigenic species and prevent aflatoxin accumulation at the peanut storage system. © 2007 Elsevier B.V. All rights reserved. Fil:Resnik, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v118_n1_p8_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v118_n1_p8_Passone |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Aflatoxins Analytical grade antioxidants Industrial grade antioxidants Peanut aflatoxin B1 antioxidant butylated hydroxyanisole butylcresol propyl paraben water article Aspergillus flavus controlled study fungal strain fungus growth growth inhibition growth regulation incubation temperature mycelial growth nonhuman peanut Aflatoxins Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Dose-Response Relationship, Drug Food Contamination Food Microbiology Food Preservation Parabens Temperature Time Factors Water Arachis hypogaea Aspergillus |
| spellingShingle |
Aflatoxins Analytical grade antioxidants Industrial grade antioxidants Peanut aflatoxin B1 antioxidant butylated hydroxyanisole butylcresol propyl paraben water article Aspergillus flavus controlled study fungal strain fungus growth growth inhibition growth regulation incubation temperature mycelial growth nonhuman peanut Aflatoxins Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Dose-Response Relationship, Drug Food Contamination Food Microbiology Food Preservation Parabens Temperature Time Factors Water Arachis hypogaea Aspergillus Resnik, Silvia Liliana Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| topic_facet |
Aflatoxins Analytical grade antioxidants Industrial grade antioxidants Peanut aflatoxin B1 antioxidant butylated hydroxyanisole butylcresol propyl paraben water article Aspergillus flavus controlled study fungal strain fungus growth growth inhibition growth regulation incubation temperature mycelial growth nonhuman peanut Aflatoxins Antioxidants Arachis hypogaea Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Dose-Response Relationship, Drug Food Contamination Food Microbiology Food Preservation Parabens Temperature Time Factors Water Arachis hypogaea Aspergillus |
| description |
Analytical grade (AG) and industrial grade (IG) of three-food grade antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) were analyzed to prove their fungitoxic effect on Aspergillus section Flavi strains. The effect of interactions among 10 antioxidant treatments at water activity levels (0.982, 0.955, 0.937 aW) for 11 and 35 days of incubation and at 25 °C in peanut grains on mycelial growth (CFU g-1) and aflatoxin B1 (AFB1) accumulation were evaluated. Both antioxidant grade treatments had a significant effect (P < 0.001) on fungal count. All antioxidant treatments showed the highest effectiveness on control of growth of peanut aflatoxigenic strains at 0.937 aW and at 11 days of incubation. Overall, AG and IG binary mixtures M3 (20 + 10 mM), M4 (20 + 20 mM) and ternary mixtures M5 (10 + 10 +10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8 (20 + 20 + 10 mM) were the treatments most effective at inhibiting growth of Aspergillus section Flavi strains. Industrial grade BHA 10 and 20 mM, binary mixtures M1 (10 + 10 mM), M2 (10 + 20 mM), M3 (20 + 10 mM), M4 (20 + 20 mM) and ternary mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8 (20 + 20 + 10 mM) completely inhibited AFB1 production. The studied results suggest that IG antioxidant mixtures have potential for controlling growth of these mycotoxigenic species and prevent aflatoxin accumulation at the peanut storage system. © 2007 Elsevier B.V. All rights reserved. |
| author |
Resnik, Silvia Liliana |
| author_facet |
Resnik, Silvia Liliana |
| author_sort |
Resnik, Silvia Liliana |
| title |
Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| title_short |
Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| title_full |
Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| title_fullStr |
Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| title_full_unstemmed |
Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| title_sort |
antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains |
| publishDate |
2007 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v118_n1_p8_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v118_n1_p8_Passone |
| work_keys_str_mv |
AT resniksilvialiliana antiaflatoxigenicpropertyoffoodgradeantioxidantsunderdifferentconditionsofwateractivityinpeanutgrains |
| _version_ |
1768542548722188288 |