Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus

Food-grade antioxidants: butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) (10 and 20 mmol g-1) and all the mixtures of these chemicals were tested for inhibitory activity on the growth of and aflatoxin B1 (AFB1) accumulation by Aspergillus parasiticus and A. fla...

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Autores principales: Passone, M.A., Resnik, S., Etcheverry, M.G.
Formato: JOUR
Materias:
Antioxidant residue
Aspergillus section Flavi
Chemical control
Peanut
Phenolic antioxidants
Arachis hypogaea
Aspergillus
Aspergillus flavus
Aspergillus parasiticus
Fungi
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00225142_v87_n11_p2121_Passone
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00225142_v87_n11_p2121_Passone2023-10-03T14:33:33Z Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus Passone, M.A. Resnik, S. Etcheverry, M.G. Antioxidant residue Aspergillus section Flavi Chemical control Peanut Phenolic antioxidants Arachis hypogaea Aspergillus Aspergillus flavus Aspergillus parasiticus Fungi Food-grade antioxidants: butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) (10 and 20 mmol g-1) and all the mixtures of these chemicals were tested for inhibitory activity on the growth of and aflatoxin B1 (AFB1) accumulation by Aspergillus parasiticus and A. flavus on irradiated (7 kGy) peanut grains. Also, the influence of these treatments was evaluated in different water conditions (0.982, 0.955, 0.937aw) at 11 and 35 days of incubation at 28°C. Water activity (aw) affected the fungal growth, no fungal development was observed at the highest stress water condition (0.937aw). Butylated hydroxyanisole at 10 mmol g-1 level and all the mixtures with PP and/or BHT were significantly effective (P = 0.05) in increasing lag phase and reducing growth rate and colony forming units per gram of peanut of both Aspergillus section Flavi strains and AFB1 accumulation. The application of BHA at concentrations of 20 mmol g-1 alone or with PP and/or BHT totally inhibited fungal growth at 11 and 35 days of incubation. The results suggest that the addition of these chemical mixtures on peanut grains at low levels has potential to impact synergically on the control of Aspergillus section Flavi. © 2007 Society of Chemical Industry. Fil:Resnik, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00225142_v87_n11_p2121_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 Antioxidant residue
Aspergillus section Flavi
Chemical control
Peanut
Phenolic antioxidants
Arachis hypogaea
Aspergillus
Aspergillus flavus
Aspergillus parasiticus
Fungi
spellingShingle Antioxidant residue
Aspergillus section Flavi
Chemical control
Peanut
Phenolic antioxidants
Arachis hypogaea
Aspergillus
Aspergillus flavus
Aspergillus parasiticus
Fungi
Passone, M.A.
Resnik, S.
Etcheverry, M.G.
Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
topic_facet Antioxidant residue
Aspergillus section Flavi
Chemical control
Peanut
Phenolic antioxidants
Arachis hypogaea
Aspergillus
Aspergillus flavus
Aspergillus parasiticus
Fungi
description Food-grade antioxidants: butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) (10 and 20 mmol g-1) and all the mixtures of these chemicals were tested for inhibitory activity on the growth of and aflatoxin B1 (AFB1) accumulation by Aspergillus parasiticus and A. flavus on irradiated (7 kGy) peanut grains. Also, the influence of these treatments was evaluated in different water conditions (0.982, 0.955, 0.937aw) at 11 and 35 days of incubation at 28°C. Water activity (aw) affected the fungal growth, no fungal development was observed at the highest stress water condition (0.937aw). Butylated hydroxyanisole at 10 mmol g-1 level and all the mixtures with PP and/or BHT were significantly effective (P = 0.05) in increasing lag phase and reducing growth rate and colony forming units per gram of peanut of both Aspergillus section Flavi strains and AFB1 accumulation. The application of BHA at concentrations of 20 mmol g-1 alone or with PP and/or BHT totally inhibited fungal growth at 11 and 35 days of incubation. The results suggest that the addition of these chemical mixtures on peanut grains at low levels has potential to impact synergically on the control of Aspergillus section Flavi. © 2007 Society of Chemical Industry.
format JOUR
author Passone, M.A.
Resnik, S.
Etcheverry, M.G.
author_facet Passone, M.A.
Resnik, S.
Etcheverry, M.G.
author_sort Passone, M.A.
title Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
title_short Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
title_full Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
title_fullStr Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
title_full_unstemmed Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus
title_sort potential use of phenolic antioxidants on peanut to control growth and aflatoxin b1 accumulation by aspergillus flavus and aspergillus parasiticus
url http://hdl.handle.net/20.500.12110/paper_00225142_v87_n11_p2121_Passone
work_keys_str_mv AT passonema potentialuseofphenolicantioxidantsonpeanuttocontrolgrowthandaflatoxinb1accumulationbyaspergillusflavusandaspergillusparasiticus
AT resniks potentialuseofphenolicantioxidantsonpeanuttocontrolgrowthandaflatoxinb1accumulationbyaspergillusflavusandaspergillusparasiticus
AT etcheverrymg potentialuseofphenolicantioxidantsonpeanuttocontrolgrowthandaflatoxinb1accumulationbyaspergillusflavusandaspergillusparasiticus
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