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Phenolic antioxidants for the control of some mycotoxigenic fungi.

Giridhar, P. and Reddy, S. M. (2001) Phenolic antioxidants for the control of some mycotoxigenic fungi. Journal of Food Science and Technology, 38 (4). 397-399, 16 ref..

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Phenolic antioxidants such as BHA, BHT and propyl gallate (PG) are low mol. wt. hindered phenols, containing 1-3 hydroxy groups that are commonly used to prevent autooxidation of lipids in a variety of foods. The efficacy of these phenolic antioxidants in the control of 8 mycotoxigenic fungal strains (including Aspergillus flavus, A. ochraceus, A. terreus, Penicillium citrinum, P. purpurogenum and Stachbotrys atra) was investigated. BHA was found to be highly effective compared to BHT and PG, as it inhibited the vegetative growth of 7 out of 8 fungi tested. Similarly BHA inhibited secalonic acid and satratoxin production by P. purpurogenum and S. atra, respectively at a concn. of 100 mug/ml, while the other fungi studied were inhibited at 250 mug/ml. However, A. terreus was an exception, as it produced terreic acid even at a BHA concn. of 500 mug/ml. BHT completely inhibited the growth of S. atra at 250 mug/ml concn; however, A. terreus produced patulin in the presence of BHT even at 1000 mug/ml. PG showed comparatively mild inhibition of fungal growth and mycotoxin production.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2011 06:14
Last Modified: 22 Jul 2011 06:14
URI: http://ir.cftri.com/id/eprint/7634

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