Use of antioxidants and essential oils for controlling mycotoxins in grain

摘要

A total of 23 essential oils and 5 antioxidants were screened for control of growth and mycotoxin production by Fusarium culmorum, F.graminearum (deoxynivalenol, DON) and Penicillium verrucosum (ochratoxin, OTA). Of these, three essential oils (bay, clove and cinnamon oil) and two antioxidants (propyl paraben and hydroxymethylanisole) were found to be particularly effective in controlling growth in the range 50-200 ppm at 15 and 25°C over the range 0.995 to 0.955 water activity (aw). More detailed studies were carried out to examine the efficacy of interactions between water activity (a_w) (0.955, 0.995), temperature (15°C and 25°C) and these control treatments (lOOppm; 500ppm) on growth and both DON and OTA on irradiated wheat grain. Higher concentrations of the control treatments (500 ppm) were needed to reduce or inhibit growth significantly on wheat grain when compared to that in vitro. Growth F. culmorum and P.verrcucosum were significantly affected by temperature, a_w and antifungal treatment. At 100 ppm concentration the essential oils/antioxidants stimulated growth under some of the experimental conditions. Growth was significantly inhibited by 500ppm concentration. Cinnamon and clove essential oils were the most effective inhibitors ofgrowth regardless of temperature or a_w level used. The control treatments had a variable effect on the production of mycotoxins. BHA and Clove oil inhibited DON and OTA production at both 100 and 500 ppm concentration on wheat grain.