6533b86dfe1ef96bd12c96b2

RESEARCH PRODUCT

Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

Bruno Ludvig TraczTiago De Melo NazarethLeandro Batista CostaFernando Bittencourt LucianoRenata Ernlund Freitas De MacedoKeliani BordinGiuseppe Meca

subject

2. Zero hunger0301 basic medicineFusariumAspergillusbiology030106 microbiologyAntimicrobialbiology.organism_classificationAllyl isothiocyanateAlternaria alternataConidiumEssential oil Mycotoxigenic fungi Stored grains Natural compounds03 medical and health sciencesLaboratory flaskchemistry.chemical_compound030104 developmental biologychemistryBotanyFood scienceMycotoxinFood Science

description

The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl isothiocyanate (AITC) in inhibit the production of mycotoxins in corn kernels by Aspergillus parasticus, Fusarium tricinctum, Fusarium verticillioides, Alternaria alternata and Gibberela zeae. Kernels were treated with gaseous AITC at 50, 100 or 500 μL/L during 48 h in hermetic flasks. Then, flasks were opened for 24 h and 100 g of corn were inoculated with 105 conidia/g of either fungal species. Flasks were kept at 23 °C for 30 d, and corn was processed for mycotoxins quantification (LC-MS/MS) and AITC residual (LC-DAD). Mycotoxins were produced in all control groups (without AITC), while AITC treatments were able to keep the production of 12 mycotoxins at undetectable levels. AITC penetrated the kernels, and residual doses (∼16%) were detected after 30 d, showing an extended protection period. Gaseous AITC could potentially be used as a prophylactic agent to avoid mycotoxin production in corn.

yearjournalcountryeditionlanguage
2016-10-12
https://zenodo.org/record/1123225