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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 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.

Registro:

Documento: Artículo
Título:Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains
Autor:Passone, M.A.; Resnik, S.; Etcheverry, M.G.
Filiación:(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
(CIC) Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Argentina
Palabras clave: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
Año:2007
Volumen:118
Número:1
Página de inicio:8
Página de fin:14
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.012
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:aflatoxin B1, 1162-65-8; butylated hydroxyanisole, 25013-16-5; butylcresol, 128-37-0, 30587-81-6; propyl paraben, 94-13-3; water, 7732-18-5; Aflatoxins; Antioxidants; Butylated Hydroxyanisole, 25013-16-5; Butylated Hydroxytoluene, 128-37-0; Parabens; propylparaben, 94-13-3; Water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v118_n1_p8_Passone

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Citas:

---------- APA ----------
Passone, M.A., Resnik, S. & Etcheverry, M.G. (2007) . Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains. International Journal of Food Microbiology, 118(1), 8-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.012
---------- CHICAGO ----------
Passone, M.A., Resnik, S., Etcheverry, M.G. "Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains" . International Journal of Food Microbiology 118, no. 1 (2007) : 8-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.012
---------- MLA ----------
Passone, M.A., Resnik, S., Etcheverry, M.G. "Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains" . International Journal of Food Microbiology, vol. 118, no. 1, 2007, pp. 8-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.012
---------- VANCOUVER ----------
Passone, M.A., Resnik, S., Etcheverry, M.G. Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains. Int. J. Food Microbiol. 2007;118(1):8-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2007.05.012