Phenolic antioxidants for the control of some mycotoxigenic fungi

Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hyd roxytoluene (BHT) and propyl gallate (PG) are low molecular weight hindered phenols, containing 1-3 hydroxy groups that are commonly used to prevent a utooxidation of lipids in a veriety of food products. The efficacy of these phenolic antioxidants in the control of eight mycotoxigenic fungal strains was investigated. BHA was found to be highly effective compared to BHT and PG, as it inhibited the vegetative growth of seven out of eight fungi test ed. Similarly, it inhibited secalonic acid and satratoxin production by Pen icillium purpurogenum and Stachybotrys atra, respectively at 100 mug/ml, wh ile rest of the fungi were inhibited at 250 mug/ml concentration. However, A. terreus was an exception, as it produced terreic acid even at 500 mug/ml . BHT completely inhibited the growth of S. atra at 250 mug/ml concentratio n. On the other hand, A. terreus produced patulin in the presence of BHT ev en at 1000 mug/ml. Propyl gallate was comparatively a mild inhibitor of mou ld growth and mycotoxin production.