Chemical strategies applied to maize and peanut storage agroecosystem in Argentina to prevent aflatoxin contamination

ETCHEVERRY, M.G.; NESCI, A.; PASSONE, M.A.

Food Storage

Nova Science Publisher

Año: 2011; p. 65 - 98

The antioxidants propyl paraben (PP) and butylated hydroxyanisole (BHA) impacted on germination, growth and aflatoxin production in vitro. Synergistic effect was observed between BHA-PP mixture to control A. flavus-A. parasiticus growth in maize, maize meal agar and in situ during five month of maize storage. On natural and inoculated peanuts BHA (20 mM), BHA-PP (20 + 20 mM), BHA-BHT (20 + 20 mM) and BHA-BHT-PP mixtures, of industrial and analytical grade, decreased the growth of Aspergillus section Flavi and interrelated mycoflora and aflatoxins production. In situ the binary (BHA-PP) and (BHA-BHT) and ternary mixtures (BHA-PP-BHT) of industrial quality presented inhibitory effect on total mycoflora. BHA-BHT mixture has the potential to control aflatoxigenic populations in in-pod peanut stored in half-permeable silos at < 0.84 aw. Moreover, cinnamic acid and ferulic acid demonstrated inhibitory effects on Aspergillus section Flavi growth, sclerotia production and aflatoxin B1 accumulation.