Effect of Antioxidant Mixtures on Aspergillus Growth and Ochratoxin A Production
Author Information
Author(s): Carla Barberis, Andréa Astoreca, María Guillermina Fernández-Juri, Ana María Dalcero, Carina Magnoli
Primary Institution: Universidad Nacional de Río Cuarto
Hypothesis
The study aims to evaluate the effect of binary mixtures of butylated hydroxyanisole (BHA) and propyl paraben (PP) on the growth and ochratoxin A production by Aspergillus section Nigri strains under different water activity conditions.
Conclusion
The mixtures of BHA and PP can significantly inhibit the growth of Aspergillus section Nigri and reduce ochratoxin A production, especially at higher concentrations.
Supporting Evidence
- The antioxidant mixture M8 completely suppressed mycelial growth for all strains.
- Mixtures M6, M7, and M8 completely inhibited OTA production in all strains except for one.
- Statistical analysis showed significant effects of strains, antioxidant mixtures, and water activity on growth and OTA production.
Takeaway
This study found that certain mixtures of antioxidants can stop mold from growing and making toxins in peanuts.
Methodology
The study evaluated four Aspergillus section Nigri strains on peanut meal extract agar with different concentrations of BHA and PP under varying water activity conditions.
Limitations
The study was conducted in vitro, and results may not directly translate to in situ conditions in peanut storage.
Statistical Information
P-Value
p<0.0001
Statistical Significance
p<0.0001
Digital Object Identifier (DOI)
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