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ISOLATION OF AN INHIBITOR OF Aspergillus parasiticus FROM WHITE POTATOES (Solanum tuberosum)
Author(s) -
SWAMlNATHAN B.,
KOEHLER P. E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00608.x
Subject(s) - aspergillus parasiticus , caffeic acid , chemistry , aflatoxin , food science , sucrose , ethyl acetate , yeast extract , chlorogenic acid , biochemistry , antioxidant , fermentation
White potatoes did not support the growth of A. parasiticus NRRL 2999 unless they were heated to above 60° C. The mold grew well on autoclaved potatoes and produced, on an average, 8 μg/g total aflatoxins (mainly B 1 and G 1 ) at 27°C and 95–97% relative humidity in 20 days. When soluble potato starch was substituted for sucrose in yeast extract‐sucrose (YES) medium, the maximum growth of A. purasiticus was 80% of that observed in YES medium, but total aflatoxin production was only 0.5–1.0% of the production in YES medium. Chlorogenic acid and solanine, at levels normally found in the white potato, did not show appreciable fungitoxic activity towards A. parasiticus in vitro. Caffeic acid partially inhibited the growth of A. parasiticus and the production of aflatoxins at 0.01M concentration in YES medium. A compound with high inhibitory activity towards A. parasiticus was isolated from the potatoes. The compound is extractable with ethyl acetate. From its behavior on TLC systems, its ultraviolet spectrum and its reactions with chromagenic spray reagents, it is inferred that the compound is phenolic in nature. It appears to be a hydroxy‐cinnamic acid derivative structurally similar to caffeic acid but lacking the ortho‐dihydroxy structure of caffeic acid.