title: Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains.
abstract: 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 a(W)) for 11 and 35 days of incubation and at 25 degrees C in peanut grains on mycelial growth (CFU g(-1)) and aflatoxin B(1) (AFB(1)) 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 a(W) 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 AFB(1) 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.
authors.affiliation: (CONICET) Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 601, 5800, Córdoba, Argentina.
authors.forename: María A
authors.initials: MA
authors.lastname: Passone
authors.forename: Silvia
authors.initials: S
authors.lastname: Resnik
authors.forename: Miriam G
authors.initials: MG
authors.lastname: Etcheverry
mesh_terms: D000348:Aflatoxins / Q000096:biosynthesis*; D000975:Antioxidants / Q000494:pharmacology*; D010367:Arachis / Q000382:microbiology*; D001231:Aspergillus flavus / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D002084:Butylated Hydroxytoluene / Q000494:pharmacology; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D010226:Parabens / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000378:metabolism
chemical_list: D000348:Aflatoxins; D000975:Antioxidants; D010226:Parabens; D014867:Water; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; C006068:propylparaben