The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains

Autores
Passone, Maria Alejandra; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The efficacy between analytical and industrial grade antioxidants (butylated hydroxytoluene-BHT, propyl paraben-PP and butylatedhydroxyanisole-BHA) at 10 and 20 mmol g1concentrations on Aspergillus section Flavi populations, other natural competing myco-flora and aflatoxin B1 (AFB1) accumulation at different water activity (aW) levels during 35 days on peanut grains was compared. Assayswere carried out on natural peanut grains conditioned at different aW (0.982, 0.955, 0.937). Both grades of BHA–PP mixture M4(20 + 20 mM) and BHA–PP–BHT mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8(20 + 20 + 10 mM) totally inhibited the growth of Aspergillus section Flavi and peanut mycoflora at all conditions tested. In the sameway, BHA–PP mixtures M3 (20 + 10 mM), M4 and BHA–PP–BHT mixtures M5, M6, M7 and M8 completely inhibited the aflatoxinaccumulation. The study showed that both antioxidant grades are effective fungal inhibitors to peanut Aspergillus section Flavi popula-tions, natural competing mycoflora and AFB1 accumulation in a wide range of aW during 35 days. The application of the best industrialgrade antioxidants mixture tested could be an economic alternative to use in the fungal spoilage control on peanut grains.
Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Materia
FOOD-GRADE-ANTIOXIDANTS
PEANUT
AFLATOXIGENIC-FUNGI
WATER-ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/242230
Acceder
id CONICETDig_a17cdf598c707763cc79dfcad2c6272a
oai_identifier_str oai:ri.conicet.gov.ar:11336/242230
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grainsPassone, Maria AlejandraResnik, Silvia LilianaEtcheverry, Miriam GracielaFOOD-GRADE-ANTIOXIDANTSPEANUTAFLATOXIGENIC-FUNGIWATER-ACTIVITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The efficacy between analytical and industrial grade antioxidants (butylated hydroxytoluene-BHT, propyl paraben-PP and butylatedhydroxyanisole-BHA) at 10 and 20 mmol g1concentrations on Aspergillus section Flavi populations, other natural competing myco-flora and aflatoxin B1 (AFB1) accumulation at different water activity (aW) levels during 35 days on peanut grains was compared. Assayswere carried out on natural peanut grains conditioned at different aW (0.982, 0.955, 0.937). Both grades of BHA–PP mixture M4(20 + 20 mM) and BHA–PP–BHT mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8(20 + 20 + 10 mM) totally inhibited the growth of Aspergillus section Flavi and peanut mycoflora at all conditions tested. In the sameway, BHA–PP mixtures M3 (20 + 10 mM), M4 and BHA–PP–BHT mixtures M5, M6, M7 and M8 completely inhibited the aflatoxinaccumulation. The study showed that both antioxidant grades are effective fungal inhibitors to peanut Aspergillus section Flavi popula-tions, natural competing mycoflora and AFB1 accumulation in a wide range of aW during 35 days. The application of the best industrialgrade antioxidants mixture tested could be an economic alternative to use in the fungal spoilage control on peanut grains.Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaElsevier2008-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242230Passone, Maria Alejandra; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains; Elsevier; Food Control; 19; 4; 4-2008; 364-3710956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671350700093Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2007.04.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:30:47Zoai:ri.conicet.gov.ar:11336/242230instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:30:47.684CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
title The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
spellingShingle The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
Passone, Maria Alejandra
FOOD-GRADE-ANTIOXIDANTS
PEANUT
AFLATOXIGENIC-FUNGI
WATER-ACTIVITY
title_short The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
title_full The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
title_fullStr The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
title_full_unstemmed The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
title_sort The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains
dc.creator.none.fl_str_mv Passone, Maria Alejandra
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author Passone, Maria Alejandra
author_facet Passone, Maria Alejandra
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author_role author
author2 Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author2_role author
author
dc.subject.none.fl_str_mv FOOD-GRADE-ANTIOXIDANTS
PEANUT
AFLATOXIGENIC-FUNGI
WATER-ACTIVITY
topic FOOD-GRADE-ANTIOXIDANTS
PEANUT
AFLATOXIGENIC-FUNGI
WATER-ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The efficacy between analytical and industrial grade antioxidants (butylated hydroxytoluene-BHT, propyl paraben-PP and butylatedhydroxyanisole-BHA) at 10 and 20 mmol g1concentrations on Aspergillus section Flavi populations, other natural competing myco-flora and aflatoxin B1 (AFB1) accumulation at different water activity (aW) levels during 35 days on peanut grains was compared. Assayswere carried out on natural peanut grains conditioned at different aW (0.982, 0.955, 0.937). Both grades of BHA–PP mixture M4(20 + 20 mM) and BHA–PP–BHT mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8(20 + 20 + 10 mM) totally inhibited the growth of Aspergillus section Flavi and peanut mycoflora at all conditions tested. In the sameway, BHA–PP mixtures M3 (20 + 10 mM), M4 and BHA–PP–BHT mixtures M5, M6, M7 and M8 completely inhibited the aflatoxinaccumulation. The study showed that both antioxidant grades are effective fungal inhibitors to peanut Aspergillus section Flavi popula-tions, natural competing mycoflora and AFB1 accumulation in a wide range of aW during 35 days. The application of the best industrialgrade antioxidants mixture tested could be an economic alternative to use in the fungal spoilage control on peanut grains.
Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
description The efficacy between analytical and industrial grade antioxidants (butylated hydroxytoluene-BHT, propyl paraben-PP and butylatedhydroxyanisole-BHA) at 10 and 20 mmol g1concentrations on Aspergillus section Flavi populations, other natural competing myco-flora and aflatoxin B1 (AFB1) accumulation at different water activity (aW) levels during 35 days on peanut grains was compared. Assayswere carried out on natural peanut grains conditioned at different aW (0.982, 0.955, 0.937). Both grades of BHA–PP mixture M4(20 + 20 mM) and BHA–PP–BHT mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8(20 + 20 + 10 mM) totally inhibited the growth of Aspergillus section Flavi and peanut mycoflora at all conditions tested. In the sameway, BHA–PP mixtures M3 (20 + 10 mM), M4 and BHA–PP–BHT mixtures M5, M6, M7 and M8 completely inhibited the aflatoxinaccumulation. The study showed that both antioxidant grades are effective fungal inhibitors to peanut Aspergillus section Flavi popula-tions, natural competing mycoflora and AFB1 accumulation in a wide range of aW during 35 days. The application of the best industrialgrade antioxidants mixture tested could be an economic alternative to use in the fungal spoilage control on peanut grains.
publishDate 2008
dc.date.none.fl_str_mv 2008-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/242230
Passone, Maria Alejandra; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains; Elsevier; Food Control; 19; 4; 4-2008; 364-371
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242230
identifier_str_mv Passone, Maria Alejandra; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; The potential of food grade antioxidants in the control of Aspergillus section Flavi, interrelated mycoflora and aflatoxin B1 accumulation on peanut grains; Elsevier; Food Control; 19; 4; 4-2008; 364-371
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671350700093X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2007.04.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082787092725760
score 13.22299

Publicaciones similares