In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi
Aims: The effectiveness of the food-grade antioxidants butylated hydroxytoluene (BHT), trihydroxybutyrophenone (THB), propyl paraben (PP) and butylated hydroxyanisole (BHA) at 1, 10 and 20 mmol 1-1 concentrations on germination, growth, and aflatoxin B1 (AFB 1) production by Aspergillus section Flav...
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2005
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 12408caa a22012137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-3952 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203328.0 | ||
| 008 | 190411s2005 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-24044526227 | |
| 024 | 7 | |2 cas |a aflatoxin B1, 1162-65-8; butylated hydroxyanisole, 25013-16-5; propyl paraben, 94-13-3; Aflatoxin B1, 1162-65-8; Antioxidants; Butylated Hydroxyanisole, 25013-16-5; Butylated Hydroxytoluene, 128-37-0; Culture Media; Food Preservatives; Parabens; Propyl Gallate, 121-79-9; propylparaben, 94-13-3 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JAMIF | ||
| 100 | 1 | |a Passone, M.A. | |
| 245 | 1 | 3 | |a In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi |
| 260 | |c 2005 | ||
| 270 | 1 | 0 | |m Etcheverry, M.G.; 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; email: metcheverry@exa.unrc.edu.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Dorner, J.W., Cole, R.J., Effect of application of nontoxicogenic strains of Aspergillus flavus and A. parasiticus on subsequent aflatoxin contamination of peanuts in storage (2002) J Stored Prod Res, 38, pp. 329-339 | ||
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| 504 | |a Nesci, A., Rodriguez, M., Etcheverry, M., Control of Aspergillus growth and aflatoxin production using antioxidants at different conditions of water activity and pH (2003) J Appl Microbiol, 95, pp. 279-287 | ||
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| 504 | |a Shelef, L.A., Liang, P., Antibacterial effects of butylated hidroxyanisole (BHA) against Bacillus species (1982) J Food Sci, 47, pp. 796-799 | ||
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| 504 | |a Thompson, D.P., Effect of butylated hydroxyanisole on conidial germination of toxigenic species of Aspergillus flavus and Aspergillus parasiticus (1991) J Food Prot, 54, pp. 375-377 | ||
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| 504 | |a Thompson, D.P., Minimum inhibitory concentrations of esters of p-hydroxybenzoic acid (paraben) combinations against toxigenic fungi (1994) J Food Prot, 57, pp. 133-135 | ||
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| 504 | |a Trucksess, M.W., Stack, M.E., Nesheim, S., Albert, R.H., Romer, T.R., Multifunctional column coupled with liquid chromatography for determination of aflatoxins B1, B2, G1, G2 in corn, almonds, Brazil nuts, peanuts and pistacho nuts: Collaborative study (1994) J AOAC Int, 6, pp. 1512-1521 | ||
| 504 | |a Valle Vega, P., Florentino, B.L., (2000) Toxicología de Alimentas (México, DF), pp. 132-137. , México: Instituto Nacional de Salud Publica, Centro Nacional de Salud Ambiental | ||
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| 520 | 3 | |a Aims: The effectiveness of the food-grade antioxidants butylated hydroxytoluene (BHT), trihydroxybutyrophenone (THB), propyl paraben (PP) and butylated hydroxyanisole (BHA) at 1, 10 and 20 mmol 1-1 concentrations on germination, growth, and aflatoxin B1 (AFB 1) production by Aspergillus section Flavi strains was determined. Methods and Results: Assays on the lag phase of germination, germination percentage, germ tube elongation rate, lag phase, growth rate and AFB 1 production by three strains of Aspergillus flavus and three of Aspergillus parasiticus were carried out in vitro on peanut extract meal agar conditioned at different water activities (aw: 0.982, 0.971, 0.955, 0.937). The antioxidants PP and BHA efficiently inhibited the germination of the two species tested at the doses 10 and 20 mmol-1. The antioxidants PP and BHA at 1 mmol l-1 and THB at 20 mmol l-1 reduced the germ tube elongation rate most effectively, regardless of aw levels. An increase in the lag time and a reduction in the growth rate of 100% of the strains was observed, this was due to the action of BHT at the doses 10 and 20 mmol-1 at 0.982, 0.971 and 0.955 aW, although these treatments stimulated the AFB1 accumulation in most of the fungi tested. The more effective antioxidants were PP and BHA, which increased the lag phase, reduced the growth rate and AFB1 production in all of the strains at the four aW assayed. At concentrations 10 and 20 mmol l-1, these antioxidants totally inhibited fungal development. Conclusions: The study shows that the antioxidants BHA and PP are effective fungal inhibitors to peanut Aspergillus section Flavi in wide range of water activity. Significance and Impact of the Study: The results suggest that phenolic antioxidants, BHA and PP, can be effective fungitoxicants on aflatoxigenic strains in peanut at industrial level. © 2005 The Society for Applied Microbiology. |l eng | |
| 593 | |a Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad National de Río Cuarto, Córdoba, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Buenos Aires, Argentina | ||
| 593 | |a 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 | ||
| 690 | 1 | 0 | |a ANTIOXIDANTS |
| 690 | 1 | 0 | |a ASPERGILLUS |
| 690 | 1 | 0 | |a CHEMICAL CONTROL |
| 690 | 1 | 0 | |a PEANUT |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a AFLATOXIN B1 |
| 690 | 1 | 0 | |a ANTIOXIDANT |
| 690 | 1 | 0 | |a BUTYLATED HYDROXYANISOLE |
| 690 | 1 | 0 | |a PROPYL PARABEN |
| 690 | 1 | 0 | |a CHEMICAL CONTROL |
| 690 | 1 | 0 | |a FUNGUS |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a ASPERGILLUS FLAVUS |
| 690 | 1 | 0 | |a CULTURE MEDIUM |
| 690 | 1 | 0 | |a FUNGAL SPORE GERMINATION |
| 690 | 1 | 0 | |a FUNGAL STRAIN |
| 690 | 1 | 0 | |a FUNGUS GROWTH |
| 690 | 1 | 0 | |a FUNGUS ISOLATION |
| 690 | 1 | 0 | |a IN VITRO STUDY |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a PEANUT |
| 690 | 1 | 0 | |a AFLATOXIN B1 |
| 690 | 1 | 0 | |a ANTIOXIDANTS |
| 690 | 1 | 0 | |a ARACHIS HYPOGAEA |
| 690 | 1 | 0 | |a ASPERGILLUS FLAVUS |
| 690 | 1 | 0 | |a BUTYLATED HYDROXYANISOLE |
| 690 | 1 | 0 | |a BUTYLATED HYDROXYTOLUENE |
| 690 | 1 | 0 | |a CULTURE MEDIA |
| 690 | 1 | 0 | |a FOOD MICROBIOLOGY |
| 690 | 1 | 0 | |a FOOD PRESERVATIVES |
| 690 | 1 | 0 | |a GERMINATION |
| 690 | 1 | 0 | |a PARABENS |
| 690 | 1 | 0 | |a PROPYL GALLATE |
| 690 | 1 | 0 | |a WATER MICROBIOLOGY |
| 690 | 1 | 0 | |a ARACHIS HYPOGAEA |
| 690 | 1 | 0 | |a ASPERGILLUS |
| 690 | 1 | 0 | |a ASPERGILLUS FLAVUS |
| 690 | 1 | 0 | |a ASPERGILLUS PARASITICUS |
| 690 | 1 | 0 | |a FUNGI |
| 700 | 1 | |a Resnik, S.L. | |
| 700 | 1 | |a Etcheverry, M.G. | |
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