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

The efficacy between analytical and industrial grade antioxidants (butylated hydroxytoluene-BHT, propyl paraben-PP and butylated hydroxyanisole-BHA) at 10 and 20 mmol g−1 concentrations on Aspergillus section Flavi populations, other natural competing mycoflora and aflatoxin B1 (AFB1) accumulation at different water activity (aW) levels during 35 days on peanut grains was compared. Assays were carried out on natural peanut grains conditioned at different aW (0.982, 0.955, 0.937). Both grades of BHA–PP mixture M4 (20 + 20 mM) and BHA–PP–BHT mixtures M5 (10 + 10 + 10 mM), M6 (10 + 20 + 10 mM), M7 (20 + 10 + 10 mM) and M8 (20 + 20 + 10 mM) totally inhibited the growth of Aspergillus section Flavi and peanut mycoflora at all conditions tested. In the same way, BHA–PP mixtures M3 (20 + 10 mM), M4 and BHA–PP–BHT mixtures M5, M6, M7 and M8 completely inhibited the aflatoxin accumulation. The study showed that both antioxidant grades are effective fungal inhibitors to peanut Aspergillus section Flavi populations, natural competing mycoflora and AFB1 accumulation in a wide range of aW during 35 days. The application of the best industrial grade antioxidants mixture tested could be an economic alternative to use in the fungal spoilage control on peanut grains.