Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants
The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July...
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2009
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v131_n2-3_p211_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v131_n2-3_p211_Passone |
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paper:paper_01681605_v131_n2-3_p211_Passone2023-06-08T15:17:16Z Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants Resnik, Silvia Liliana Aspergillus flavus Aspergillus parasiticus Chemical control Peanut Postharvest aflatoxin antioxidant butylated hydroxyanisole butylcresol penicillin G article Aspergillus flavus Aspergillus parasiticus controlled study food storage Fusarium inoculation isolation procedure nonhuman peanut sampling tissue types Aflatoxins Antioxidants Arachis hypogaea Aspergillus Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Food Microbiology Food Preservatives Fruit Fungi Fusarium Parabens Penicillium Seeds Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fusarium Penicillium The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July to December 2006. Two experimental units (silos 1 and 2) contained 200 kg of natural peanuts, while the other two (silos 3 and 4) had 200 kg of peanuts inoculated with Aspergillus flavus/A. parasiticus mixture (2 × 104 spores g- 1). Silos 2 and 4 were treated with BHA-PP-BHT mixture (1802 + 1802 + 2204 μg g- 1). Fungal counts were significantly affected (P < 0.001) by Aspergillus section Flavi inoculum, tissue type, sampling period, antioxidant treatment and their interactions. Penicillium, Aspergillus and Fusarium spp. were the most common genera identified from both peanut tissues. Aspergillus flavus was the most frequently isolated species and there were significant differences (P < 0.05) between its population in the control and treated peanuts. No aflatoxins were detected in any of the control or treated samples during storage. The development of natural peanut mycoflora and particularly Aspergillus section Flavi populations was inhibited by the ternary mixture of food-grade antioxidants. © 2009 Elsevier B.V. All rights reserved. Fil:Resnik, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v131_n2-3_p211_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v131_n2-3_p211_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 |
Aspergillus flavus Aspergillus parasiticus Chemical control Peanut Postharvest aflatoxin antioxidant butylated hydroxyanisole butylcresol penicillin G article Aspergillus flavus Aspergillus parasiticus controlled study food storage Fusarium inoculation isolation procedure nonhuman peanut sampling tissue types Aflatoxins Antioxidants Arachis hypogaea Aspergillus Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Food Microbiology Food Preservatives Fruit Fungi Fusarium Parabens Penicillium Seeds Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fusarium Penicillium |
| spellingShingle |
Aspergillus flavus Aspergillus parasiticus Chemical control Peanut Postharvest aflatoxin antioxidant butylated hydroxyanisole butylcresol penicillin G article Aspergillus flavus Aspergillus parasiticus controlled study food storage Fusarium inoculation isolation procedure nonhuman peanut sampling tissue types Aflatoxins Antioxidants Arachis hypogaea Aspergillus Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Food Microbiology Food Preservatives Fruit Fungi Fusarium Parabens Penicillium Seeds Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fusarium Penicillium Resnik, Silvia Liliana Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| topic_facet |
Aspergillus flavus Aspergillus parasiticus Chemical control Peanut Postharvest aflatoxin antioxidant butylated hydroxyanisole butylcresol penicillin G article Aspergillus flavus Aspergillus parasiticus controlled study food storage Fusarium inoculation isolation procedure nonhuman peanut sampling tissue types Aflatoxins Antioxidants Arachis hypogaea Aspergillus Aspergillus flavus Butylated Hydroxyanisole Butylated Hydroxytoluene Colony Count, Microbial Food Microbiology Food Preservatives Fruit Fungi Fusarium Parabens Penicillium Seeds Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fusarium Penicillium |
| description |
The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July to December 2006. Two experimental units (silos 1 and 2) contained 200 kg of natural peanuts, while the other two (silos 3 and 4) had 200 kg of peanuts inoculated with Aspergillus flavus/A. parasiticus mixture (2 × 104 spores g- 1). Silos 2 and 4 were treated with BHA-PP-BHT mixture (1802 + 1802 + 2204 μg g- 1). Fungal counts were significantly affected (P < 0.001) by Aspergillus section Flavi inoculum, tissue type, sampling period, antioxidant treatment and their interactions. Penicillium, Aspergillus and Fusarium spp. were the most common genera identified from both peanut tissues. Aspergillus flavus was the most frequently isolated species and there were significant differences (P < 0.05) between its population in the control and treated peanuts. No aflatoxins were detected in any of the control or treated samples during storage. The development of natural peanut mycoflora and particularly Aspergillus section Flavi populations was inhibited by the ternary mixture of food-grade antioxidants. © 2009 Elsevier B.V. All rights reserved. |
| author |
Resnik, Silvia Liliana |
| author_facet |
Resnik, Silvia Liliana |
| author_sort |
Resnik, Silvia Liliana |
| title |
Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| title_short |
Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| title_full |
Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| title_fullStr |
Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| title_full_unstemmed |
Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants |
| title_sort |
postharvest control of peanut aspergillus section flavi populations by a formulation of food-grade antioxidants |
| publishDate |
2009 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v131_n2-3_p211_Passone http://hdl.handle.net/20.500.12110/paper_01681605_v131_n2-3_p211_Passone |
| work_keys_str_mv |
AT resniksilvialiliana postharvestcontrolofpeanutaspergillussectionflavipopulationsbyaformulationoffoodgradeantioxidants |
| _version_ |
1768546719217221632 |