Natural maize phytochemicals for control of maize mycoflora and aflatoxigenic fungi-Reference-Cited by-同舟云学术

Natural maize phytochemicals for control of maize mycoflora and aflatoxigenic fungi

Published:2009-08-01 Issue:3 Volume:2 Page:305-312
ISSN:1875-0710
Container-title:World Mycotoxin Journal
language:en
Short-container-title:World Mycotoxin Journal

Author:

Nesci A.¹²,Marín S.³,Etcheverry M.¹²,Sanchis V.³

Affiliation:

1. Microbiology and Immunology Department, National University of Rio Cuarto, Ruta Nacional 36 km 601, 5800 Rio Cuarto, Córdoba, Argentina

2. Research Career of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina

3. Food Technology Department, Lleida University, CeRTA, Rovira Roure 177, 25198 Lleida, Spain

Abstract

This research was undertaken to evaluate the effects of the natural phytochemicals trans-cinnamic acid (CA) alone at concentrations of 20 and 25 mM, ferulic acid (FA) at concentration of 30 mM and two mixtures, CA-FA (20+30 mM) and CA-FA (25+30 mM) on natural maize mycoflora, Aspergillus section Flavi population and aflatoxin B1 production. These studies were carried out in maize grain in relation to a water activity of 0.99, 0.97 and 0.94. CA at 25 mM and the mixture CA-FA (25+30 mM) were the most effective treatments at inhibiting natural maize mycoflora at all aw assayed after 11 and 35 days of incubation at 25 °C. In general, 20 mM CA caused complete inhibition of Aspergillus section Flavi population at all aw values tested during all incubation period without an additional inoculum. 20 mM CA and 25 mM CA showed the major inhibitory effect on aflatoxin B1 accumulation of control and Aspergillus section Flavi additionally inoculated during all incubation periods. The data showed that CA and FA could be considered as effective fungitoxicants for natural maize mycoflora and aflatoxigenic fungi in the aw range 0.99 to 0.94. The information obtained shows promise for controlling aflatoxigenic fungi in stored maize.

Publisher

Wageningen Academic Publishers

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/WMJ2008.1093

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