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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2007
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| LEADER | 14325caa a22010337a 4500 | ||
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| 001 | PAPER-6436 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203607.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-34547789251 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JSFAA | ||
| 100 | 1 | |a Passone, M.A. | |
| 245 | 1 | 0 | |a Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus |
| 260 | |c 2007 | ||
| 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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| 520 | 3 | |a 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. |l eng | |
| 593 | |a (CONICET) Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas Y Naturales, Universidad Nacional de Río Cuarto, Córdoba, Argentina | ||
| 593 | |a (CIC) Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad Nacional de 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 ANTIOXIDANT RESIDUE |
| 690 | 1 | 0 | |a ASPERGILLUS SECTION FLAVI |
| 690 | 1 | 0 | |a CHEMICAL CONTROL |
| 690 | 1 | 0 | |a PEANUT |
| 690 | 1 | 0 | |a PHENOLIC ANTIOXIDANTS |
| 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. | |
| 700 | 1 | |a Etcheverry, M.G. | |
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