Potential use of phenolic antioxidants on peanut to control growth and aflatoxin B1 accumulation by Aspergillus flavus and Aspergillus parasiticus

PASSONE, M.A.; RESNIK, S.; ETCHEVERRY, M.G.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

John Wiley & Sons, Inc.

Año: 2007 vol. 87 p. 2121 - 2130

0022-5142

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.