Effect of BHA, BHT, TBHQ and PG on Growth and Toxigenesis of Selected Aspergilli

Abstract

The antifungal effect of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PC) alone or in combination on three toxigenic strains of aspergiIIi (NRRL 2999, NRRL 4123, NRRL 5835) and three nontoxigenic strains of aspergilli (NRRL 5521, NRRL 5917, NRRL 5918) was examined in a solid medium and in salami. BHT and PG (0.001,0.005,0.01,0.02g per plate) did not inhibit growth, sporulation, and toxigenesis of ail six cultures. Aflatoxin production by toxigenic aspergilli (Bi, B2, Gr and G2) in the presence of BHA, TBHQ, and a combination of BHA and TBHQ was reduced significantly (P < 0.05). In salami BHA, TBHQ alone or in combination at 100 ppm significantly (P < 0.05) decreased the aflatoxin production by aspergilli when compared to control samples. A combination of BHA and TBHQ showed synergistic inhibition in both studies (solid medium and salami studies).

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1

“…The following studies will demonstrate this effect. Lin and Fung (1983) studied the effectiveness of BHT, PG, BHA, TBHQ and the combination BHAiTBHQ (each at 100 ppm) in preventing the formation of aflatoxin by Aspergillus parasiticus on cooked beef salami ( Table 6). Aflatoxin B, (AFB,) formation was suppressed by BHA, TBHQ and the combination BHA/TBHQ a t both temperatures of incubation (23" and 7°C).…”

Food Preservation with Chemicals

“…sorbate against S. typhimurium (17). BHTITBHQ has been shown to be synergistic against aflatoxin-producing aspergilli (59).…”

“…The pseudomonads, especially P. aeruginosa, are among the most resistant bacteria. Three toxin-producing penicillia were inhibited significantly in salami by BHA, TBHQ, and a combination of these two at 100 ppm, whereas BHT and PG were ineffective (59). Combinations of BHA!sorbate and BHTI monolaurin have been shown to be synergistic against S. aureus (8,17) and BHA!…”

Protezione degli alimenti mediante sostanze chimiche e sistemi di biocontrollo

“…Contro Bacillus spp., il BHA si è dimostrato 50 volte meno efficace in carne di pollo che in nutrient broth 180 . Tre penicilli produttori di tossine sono stati efficacemente inibiti in salame da BHA, da TBHQ e da una loro combinazione in concentrazioni di 100 ppm; BHT e PG sono invece risultati inefficaci 116 . Sebbene i ceppi di alcune specie microbiche mostrino ampie variazioni nella sensibilità a questi composti antiossidanti, BHA e TBHQ sembrano molto più efficaci verso batteri e funghi del BHT, mentre quest'ultimo risulta più virostatico.…”