engleski

Inhibition of mould growth and aflatoxin accumulation by food additives

The effect of twelve food additives on the growth of Aspergillus flavus, aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1) accumulation was tested at level of 500 ppm. Some of the tested compounds exhibited inhibitory effect on fungal growth and toxin accumulation. Three of investigated compounds, namely 4-hydroxy-3-(p-toluoyl)-6-(p-tolyl)-2H-pyrane-2-one (DHT) and 5-bromo-4-hydroxy-3-(p-toluoyl)-6-(p-tolyl)-2H-pyrane-2-one (BrDHT) and rosemary oil completely suppressed growth and aflatoxin accumulation.Trials to determine the minimum inhibitory concentration (MIC) of these compounds revealed that DHT was effective at 450 ppm, while BrDHT was highly effective at doses as low as 150 and 100 ppm.In experiments with rosemary oil, the minimum concentration that caused the complete inhibition of mould growth and toxin accumulation was higher than 1000 ppm. It was observed that DHT and BrDHT prevented fungal growth and AFB1 and AFG1 accumulation for up to 14 days. However, after 28 days of incubation, toxin accumulation was greater than in the controls.The MIC values obtained were compared with those determined by the conventional method based on dry matter weight.

molds; aflatoxins; MIC; food additives

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