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

Passone, María Alejandra; Resnik, Silvia L.; Etcheverry, Miriam

doi:10.1016/j.foodcont.2007.04.014

Cited by 23 publications

(10 citation statements)

References 16 publications

(14 reference statements)

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“…In previous studies, total fungal counts and Aspergillus section Flavi population from peanuts treated with BHA, BHT, and propil paraben (PP) and the mixtures were significantly reduced (Passone et al 2008b). In a review of the literature, it became evident that studies of the fungicidal and fungistatic activity of different antioxidants like BHA and BHT, have focused on controlling growth and aflatoxin synthesis by A. flavus and A. parasiticus (Ahmand 1979) with consideration of the effect of key environmental factors (Singer and Wan 1977;Nesci et al 2008;Passone et al 2008a). At present, the information on the mechanism of action of antioxidants on Aspergillus species is limited.…”

Section: Discussionmentioning

confidence: 99%

“…The industrial quality antioxidants are 91% cheaper than the ones with analytical quality (Passone et al 2008a). Ferulic acid can be obtained by chemical synthesis and through biological transformation of different plants to be used in the food industries (Hua et al 1999;Ou and Kwok 2004).…”

Section: Discussionmentioning

confidence: 99%

“…To avoid mycotoxin contamination, stored products are treated with synthetic preservatives such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) (Nesci et al 2008;Passone et al 2008a) and phenolic compounds ). However, there is little information whether such phytochemicals may be effective in controlling natural insect pest of stored peanut.…”

Section: Introductionmentioning

confidence: 99%

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Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

et al. 2010

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The purpose of this study is to investigate the insecticidal activity of two benzoic acids 2(3)-tert-butyl-4 hydroxyanisole (BHA) and 2,6-di(tert-butyl)-p-cresol (BHT); two phenolic acids 3-phenyl-2-propenoic acid (CA) and trans-4-hydroxy-3-methoxycinnamic acid (FA); and two essential oils of Eugenia caryophyllata (clove tree) and Thymus vulgaris (thyme) against Oryzaephilus surinamensis (L.) vector carrier of aflatoxigenic fungi on stored peanut. The weight loss of peanut, susceptibility of insects, Aspergillus isolation frequency from insects and peanut, and aflatoxin B 1 analyses from peanut were determined. BHA, BHT, and BHA/BHT mixture were highly effective against O. surinamensis, these chemical agents give 100% mortality at the doses assayed. Essential oil of thyme at 2,000 and 3,000 ppm were highly effective against O. surinamensis, these concentrations gave 100% mortality. No Aspergillus section Flavi contamination was observed in dead insects collected from peanut treated with BHA/BHT mixture. No differences were observed in the fresh weight of pods peanut among treatments with and without chemical agents. All samples of treated peanut pods showed complete inhibition of this toxin after 120 days of storage.Our results indicate that these substances could be evaluated further for the control of pest vectors of aflatoxigenic fungi of stored peanut.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

et al. 2010

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“…Antioxidants also are known to inhibit fungal growth and associated mycotoxin production for several toxigenic Fusarium species (Siranidou et al 2002;Boutigny et al 2009). Among synthetic antioxidants, esters of parahydroxybenzoic acid (paraben) and butylated hydroxyanisole (BHA) reduced fungal growth and mycotoxin production by these strains (Farnochi et al 2005), whereas butylated hydroxy-toluene (BHT) was less effective on Aspergillus strains (Passone et al 2005(Passone et al , 2008(Passone et al , 2009. Consumer perception that the use of industrially synthesized food preservatives may be associated with potential toxicological problems has led to interest in the use of natural antioxidants, such as cyclic terpenes (Dambolena et al 2008), vanillic and caffeic acids (Samapundo et al 2007), resveratrol (Aldred et al 2008) and various natural extracts (Sisti et al 2008).…”

Section: In Vitro Inhibitory Effect Of Tetrahydrocurcuminoids On Fusamentioning

confidence: 99%

In vitro inhibitory effect of tetrahydrocurcuminoids onFusarium proliferatumgrowth and fumonisin B₁biosynthesis

Coma

Portes

Gardrat

et al. 2011

Food Additives & Contaminants: Part A

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Many plant pathogens produce toxic metabolites when growing on food and feed. Some antioxidative components seem to prevent fungal growth and mycotoxin formation. Recently, we synthesized a new class of powerful antioxidative compounds, i.e. tetrahydrocurcuminoids, and its structure/antioxidant activity relationships have been established. The South West of France produces large amounts of corn, which can be infected by Fusarium species, particularly F. proliferatum. In this context, the efficiency of tetrahydrocurcuminoids, which can be obtained from natural curcuminoids, was investigated to control in vitro the growth of F. proliferatum and the production of its associated mycotoxin, fumonisin B₁. The relation between structure and antifungal activity was studied. Tetrahydrocurcumin (THC1), with two guaiacyl phenolic subunits, showed the highest inhibitory activity (measured as radial growth on agar medium) against the F. proliferatum development (67% inhibition at a concentration of 13.6 µmol ml⁻¹). The efficiencies of THC2 (36% at a concentration of 11.5 µmol ml⁻¹), which contains syringyl phenolic units, and THC3 (30% at a concentration of 13.6 µmol ml⁻¹), which does not have any substituent on the aromatic rings, were relatively close. These results indicate that the simultaneous presence of guaiacyl phenols and the enolic function of the β-diketone moiety play an important role in the inhibition mechanisms. The importance of this combination was confirmed using n-propylguaiacol and acetylacetone as molecular models. Under the same conditions, ferulic acid and eugenol, other natural phenolic antioxidants, were less efficient in inhibiting fungal growth. THC1 also reduced fumonisin B₁ production in liquid medium by approximately 35, 50 and 75% at concentrations of 0.8, 1.3, and 1.9 µmol ml⁻¹, respectively. These very low inhibitory concentrations show that tetrahydrocurcuminoids could be one of the most promising biobased molecules for the control of mycotoxinogen fungal strains.

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“…The levels fed were equivalent to 70,000 mg/day for a year for a 70-kg (154-lb) human, up to 315 times higher than the currently estimated yearly percapita consumption of parabens in the United States (37). A number of recent studies have investigated the use of PRPA as a means of controlling mold and mycotoxins in peanut products (4,(25)(26)(27)(28)(29)(30)(31).…”

mentioning

confidence: 99%

Propylparaben Sensitizes Heat-Resistant Salmonella Enteritidis and Salmonella Oranienburg to Thermal Inactivation in Liquid Egg Albumen

Gurtler

Jin

2012

Journal of Food Protection

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Propyl p-hydroxybenzoic acid (propylparaben [PRPA]) is a phenolic antioxidant, known to occur in nature and used as a microbiostat in foods, feeds, pharmaceuticals, cosmetics, and medications. The U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) requires that liquid egg white (LEW) be pasteurized at 56.7°C for 3.5 min. This study evaluated the effects of PRPA on the pasteurization sensitivity of Salmonella in LEW. When LEW (pH 7.8) was pasteurized under FSIS conditions, salmonellae declined by 0.5, 4.6, 4.5, >7.0, and >7.0 log CFU/ml, with 0, 125, 250, 500, or 1,000 ppm of PRPA, respectively, and D56.7°C-values were 2.99, 1.05, 0.68, 0.26 and ≤0.16 min. Albumen (pH 8.9) pasteurized under FSIS standards incurred salmonellae reductions of 3.3, 2.8, 5.2, >7.0, and >7.0 log CFU/ml, with 0, 125, 250, 500, or 1,000 ppm of PRPA, respectively, while D56.7°C-values were 0.87, 0.99, 0.66, 0.22, and 0.09 min. Adding 500 ppm of PRPA to albumen (pH 7.8) reduced D56.7°C-values more than 11-fold, and reduced the time to achieve a 5-log reduction from 15.0 to only 1.3 min. A 7-log reduction in plain LEW (pH 7.8) at 56.7°C required 20.9 min, versus only 1.8 and 1.1 min with 500 and 1,000 ppm of PRPA, respectively. Furthermore, a 7-log reduction in plain LEW (pH 8.9) required 6.1 min, versus only 1.5 and 0.6 min with 500 and 1,000 ppm of PRPA, respectively. This study is the first to report the efficacy of PRPA (pKa = 8.4) in sensitizing Salmonella in LEW to thermal pasteurization, while documenting that PRPA retains its antibacterial efficacy at pH levels as high as 8.9.

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

Cited by 23 publications

References 16 publications

Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

In vitro inhibitory effect of tetrahydrocurcuminoids onFusarium proliferatumgrowth and fumonisin B₁biosynthesis

Propylparaben Sensitizes Heat-Resistant Salmonella Enteritidis and Salmonella Oranienburg to Thermal Inactivation in Liquid Egg Albumen

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

Cited by 23 publications

References 16 publications

Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

Insecticidal activity of synthetic antioxidants, natural phytochemicals, and essential oils against an Aspergillus section Flavi vector (Oryzaephilus surinamensis L.) in microcosm

In vitro inhibitory effect of tetrahydrocurcuminoids onFusarium proliferatumgrowth and fumonisin B1biosynthesis

Propylparaben Sensitizes Heat-Resistant Salmonella Enteritidis and Salmonella Oranienburg to Thermal Inactivation in Liquid Egg Albumen

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In vitro inhibitory effect of tetrahydrocurcuminoids onFusarium proliferatumgrowth and fumonisin B₁biosynthesis