Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina

Autores
Passone, Maria Alejandra; Bluma, Romina Vanesa; Nesci, Andrea Verónica; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA-PP mixture (10 + 10 mM) and BHA-PP-BHT mixtures (10 + 5 + 10 mM) and (10 + 10 + 10 mM). Fungal counts from peanuts treated with binary and ternary mixtures were often significantly reduced. A total of 10,997 fungal isolates were identified from the control pod and seed tissues in the six samplings done compared to 5,164, 1,469, 1,217 and 1,228 fungi isolated from silos 2, 3, 4 and 5, respectively. Ninety-eight percent of all fungi isolated were Deuteromycetes and Ascomycetes. Fungal isolation was greater from pod (91.9%) than from seed tissues. The most common fungi identified included Penicillium, Aspergillus, Monascus, Eurotium and Fusarium spp. Isolation frequencies of Penicillium spp. from both peanut tissues treated with antioxidant mixtures were reduced about of 82.5%. Along the storage period, the reduction percentages of Aspergillus spp. counts by antioxidant mixtures were estimated in 74.5%. The fungal genus more sensitive to the antioxidants action was Fusarium spp.
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: Bluma, Romina Vanesa. 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
Fil: Nesci, Andrea Verónica. 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 Austral. Facultad de Ingeniería. 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
PEANUT
FOOD-GRADE-ANTIOXIDANTS
STORAGE
MYCOFLORA
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:11336/242169
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/242169
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, ArgentinaPassone, Maria AlejandraBluma, Romina VanesaNesci, Andrea VerónicaResnik, Silvia LilianaEtcheverry, Miriam GracielaPEANUTFOOD-GRADE-ANTIOXIDANTSSTORAGEMYCOFLORAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA-PP mixture (10 + 10 mM) and BHA-PP-BHT mixtures (10 + 5 + 10 mM) and (10 + 10 + 10 mM). Fungal counts from peanuts treated with binary and ternary mixtures were often significantly reduced. A total of 10,997 fungal isolates were identified from the control pod and seed tissues in the six samplings done compared to 5,164, 1,469, 1,217 and 1,228 fungi isolated from silos 2, 3, 4 and 5, respectively. Ninety-eight percent of all fungi isolated were Deuteromycetes and Ascomycetes. Fungal isolation was greater from pod (91.9%) than from seed tissues. The most common fungi identified included Penicillium, Aspergillus, Monascus, Eurotium and Fusarium spp. Isolation frequencies of Penicillium spp. from both peanut tissues treated with antioxidant mixtures were reduced about of 82.5%. Along the storage period, the reduction percentages of Aspergillus spp. counts by antioxidant mixtures were estimated in 74.5%. The fungal genus more sensitive to the antioxidants action was Fusarium spp.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: Bluma, Romina Vanesa. 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; ArgentinaFil: Nesci, Andrea Verónica. 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 Austral. Facultad de Ingeniería. 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; ArgentinaWiley Blackwell Publishing, Inc2008-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242169Passone, Maria Alejandra; Bluma, Romina Vanesa; Nesci, Andrea Verónica; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 28; 4; 10-2008; 550-5660149-6085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4565.2008.00130.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2008.00130.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:20:45Zoai:ri.conicet.gov.ar:11336/242169instacron: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 14:20:45.594CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
title Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
spellingShingle Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
Passone, Maria Alejandra
PEANUT
FOOD-GRADE-ANTIOXIDANTS
STORAGE
MYCOFLORA
title_short Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
title_full Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
title_fullStr Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
title_full_unstemmed Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
title_sort Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina
dc.creator.none.fl_str_mv Passone, Maria Alejandra
Bluma, Romina Vanesa
Nesci, Andrea Verónica
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author Passone, Maria Alejandra
author_facet Passone, Maria Alejandra
Bluma, Romina Vanesa
Nesci, Andrea Verónica
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author_role author
author2 Bluma, Romina Vanesa
Nesci, Andrea Verónica
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv PEANUT
FOOD-GRADE-ANTIOXIDANTS
STORAGE
MYCOFLORA
topic PEANUT
FOOD-GRADE-ANTIOXIDANTS
STORAGE
MYCOFLORA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA-PP mixture (10 + 10 mM) and BHA-PP-BHT mixtures (10 + 5 + 10 mM) and (10 + 10 + 10 mM). Fungal counts from peanuts treated with binary and ternary mixtures were often significantly reduced. A total of 10,997 fungal isolates were identified from the control pod and seed tissues in the six samplings done compared to 5,164, 1,469, 1,217 and 1,228 fungi isolated from silos 2, 3, 4 and 5, respectively. Ninety-eight percent of all fungi isolated were Deuteromycetes and Ascomycetes. Fungal isolation was greater from pod (91.9%) than from seed tissues. The most common fungi identified included Penicillium, Aspergillus, Monascus, Eurotium and Fusarium spp. Isolation frequencies of Penicillium spp. from both peanut tissues treated with antioxidant mixtures were reduced about of 82.5%. Along the storage period, the reduction percentages of Aspergillus spp. counts by antioxidant mixtures were estimated in 74.5%. The fungal genus more sensitive to the antioxidants action was Fusarium spp.
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: Bluma, Romina Vanesa. 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
Fil: Nesci, Andrea Verónica. 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 Austral. Facultad de Ingeniería. 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 A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA-PP mixture (10 + 10 mM) and BHA-PP-BHT mixtures (10 + 5 + 10 mM) and (10 + 10 + 10 mM). Fungal counts from peanuts treated with binary and ternary mixtures were often significantly reduced. A total of 10,997 fungal isolates were identified from the control pod and seed tissues in the six samplings done compared to 5,164, 1,469, 1,217 and 1,228 fungi isolated from silos 2, 3, 4 and 5, respectively. Ninety-eight percent of all fungi isolated were Deuteromycetes and Ascomycetes. Fungal isolation was greater from pod (91.9%) than from seed tissues. The most common fungi identified included Penicillium, Aspergillus, Monascus, Eurotium and Fusarium spp. Isolation frequencies of Penicillium spp. from both peanut tissues treated with antioxidant mixtures were reduced about of 82.5%. Along the storage period, the reduction percentages of Aspergillus spp. counts by antioxidant mixtures were estimated in 74.5%. The fungal genus more sensitive to the antioxidants action was Fusarium spp.
publishDate 2008
dc.date.none.fl_str_mv 2008-10
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/11336/242169
Passone, Maria Alejandra; Bluma, Romina Vanesa; Nesci, Andrea Verónica; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 28; 4; 10-2008; 550-566
0149-6085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242169
identifier_str_mv Passone, Maria Alejandra; Bluma, Romina Vanesa; Nesci, Andrea Verónica; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Impact of food grade antioxidants on peanut pods and seeds mycoflora in storage system from Córdoba, Argentina; Wiley Blackwell Publishing, Inc; Journal of Food Safety; 28; 4; 10-2008; 550-566
0149-6085
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://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4565.2008.00130.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2008.00130.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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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
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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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
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score 13.22299

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