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In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B 1 accumulation by peanut Aspergillus section Flavi
Author(s) -
Passone M.A.,
Resnik S.L.,
Etcheverry M.G.
Publication year - 2005
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2005.02661.x
Subject(s) - aflatoxin , aspergillus , germination , food science , mycotoxin , in vitro , biology , chemistry , fungal growth , botany , biochemistry
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 l −1 concentrations on germination, growth, and aflatoxin B 1 (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 ( a w : 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 a w 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 a w , although these treatments stimulated the AFB 1 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 AFB 1 production in all of the strains at the four a w 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.