Passone María A, Resnik Silvia, Etcheverry Miriam G
(CONICET) Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 601, 5800, Córdoba, Argentina.
Int J Food Microbiol. 2007 Aug 15;118(1):8-14. doi: 10.1016/j.ijfoodmicro.2007.05.012. Epub 2007 Jun 13.
Analytical grade (AG) and industrial grade (IG) of three-food grade antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) were analyzed to prove their fungitoxic effect on Aspergillus section Flavi strains. The effect of interactions among 10 antioxidant treatments at water activity levels (0.982, 0.955, 0.937 a(W)) for 11 and 35 days of incubation and at 25 degrees C in peanut grains on mycelial growth (CFU g(-1)) and aflatoxin B(1) (AFB(1)) accumulation were evaluated. Both antioxidant grade treatments had a significant effect (P<0.001) on fungal count. All antioxidant treatments showed the highest effectiveness on control of growth of peanut aflatoxigenic strains at 0.937 a(W) and at 11 days of incubation. Overall, AG and IG binary mixtures M3 (20+10 mM), M4 (20+20 mM) and ternary mixtures M5 (10+10+10 mM), M6 (10+20+10 mM), M7 (20+10+10 mM) and M8 (20+20+10 mM) were the treatments most effective at inhibiting growth of Aspergillus section Flavi strains. Industrial grade BHA 10 and 20 mM, binary mixtures M1 (10+10 mM), M2 (10+20 mM), M3 (20+10 mM), M4 (20+20 mM) and ternary mixtures M5 (10+10+10 mM), M6 (10+20+10 mM), M7 (20+10+10 mM) and M8 (20+20+10 mM) completely inhibited AFB(1) production. The studied results suggest that IG antioxidant mixtures have potential for controlling growth of these mycotoxigenic species and prevent aflatoxin accumulation at the peanut storage system.
对三种食品级抗氧化剂丁基羟基茴香醚（BHA）、丁基羟基甲苯（BHT）和对羟基苯甲酸丙酯（PP）的分析纯级（AG）和工业级（IG）进行了分析，以证明它们对黄曲霉群菌株的真菌毒性作用。评估了在水分活度水平（0.982、0.955、0.937 a(W)）下，10种抗氧化剂处理在25℃下于花生粒中培养11天和35天时，其相互作用对菌丝生长（CFU g(-1)）和黄曲霉毒素B1（AFB1）积累的影响。两种抗氧化剂等级处理对真菌数量均有显著影响（P<0.001）。所有抗氧化剂处理在水分活度为0.937 a(W)且培养11天时，对花生产黄曲霉毒素菌株生长的控制效果最佳。总体而言，AG和IG二元混合物M3（20 + 10 mM）、M4（20 + 20 mM）以及三元混合物M5（10 + 10 + 10 mM）、M6（10 + 20 + 10 mM）、M7（20 + 10 + 10 mM）和M8（20 + 20 + 10 mM）是抑制黄曲霉群菌株生长最有效的处理。工业级10 mM和20 mM的BHA、二元混合物M1（10 + 10 mM）、M2（10 + 20 mM）、M3（20 + 10 mM）、M4（20 + 20 mM）以及三元混合物M5（10 + 10 + 10 mM）、M6（10 + 20 + 10 mM）、M7（20 + 10 + 10 mM）和M8（20 + 20 + 10 mM）完全抑制了AFB1的产生。研究结果表明，工业级抗氧化剂混合物具有控制这些产毒真菌生长以及防止花生储存系统中黄曲霉毒素积累的潜力。
