Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains

• Published in: International journal of food microbiology 2007-08, Vol.118 (1), p.8-14
• Main Authors: Passone, María A., Resnik, Silvia, Etcheverry, Miriam G.
• Format: Article
• Language: English
• Subjects: aflatoxin B1; Aflatoxins; Aflatoxins - biosynthesis; Analytical grade antioxidants; antifungal properties; antioxidants; Antioxidants - pharmacology; Arachis - microbiology; Arachis hypogaea; Aspergillus; Aspergillus flavus; Aspergillus flavus - drug effects; Aspergillus flavus - growth & development; Aspergillus flavus - metabolism; Biological and medical sciences; butylated hydroxyanisole; Butylated Hydroxyanisole - pharmacology; butylated hydroxytoluene; Butylated Hydroxytoluene - pharmacology; Cereal and baking product industries; Colony Count, Microbial; detoxification (processing); Dose-Response Relationship, Drug; food contamination; Food Contamination - prevention & control; Food industries; Food Microbiology; food pathogens; food preservation; Food Preservation - methods; food preservatives; food storage; Fundamental and applied biological sciences. Psychology; Industrial grade antioxidants; Parabens - pharmacology; Peanut; peanuts; postharvest diseases; propyl paraben; Temperature; Time Factors; toxigenic strains; Water - metabolism; water activity
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2007.05.012

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 °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.