Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field

Patrícia Zorzete; Tatiana A Reis; Joana D Felício; Arianne C Baquião; Paulo Makimoto; Benedito Corrêa

doi:10.1016/j.foodchem.2011.05.053

Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field

Food Chem. 2011 Dec 1;129(3):957-64. doi: 10.1016/j.foodchem.2011.05.053. Epub 2011 May 14.

Authors

Patrícia Zorzete¹, Tatiana A Reis¹, Joana D Felício², Arianne C Baquião¹, Paulo Makimoto³, Benedito Corrêa⁴

Affiliations

¹ Departamento de Microbiologia, Instituto Ciências Biomédicas, Universidade de São Paulo, SP, Brazil.
² Laboratório de Química e Farmacologia de Produtos Naturais e Sintéticos, Centro de Sanidade Animal, Instituto Biológico, SP, Brazil.
³ Coordenadoria de Assistência Técnica Integral/CATI, Tupã, SP, Brazil.
⁴ Departamento de Microbiologia, Instituto Ciências Biomédicas, Universidade de São Paulo, SP, Brazil. Electronic address: correabe@usp.br.

PMID: 25212324
DOI: 10.1016/j.foodchem.2011.05.053

Abstract

The aim of the present study was to analyze the mycobiota, occurrence of mycotoxins (aflatoxins and cyclopiazonic acid), and production of phytoalexin (trans-resveratrol) in two peanut varieties (Runner IAC 886 and Caiapó) during plant growth in the field. Climatic factors (rainfall, relative humidity and temperature) and water activity were also evaluated. The results showed a predominance of Fusarium spp. in kernels and pods, followed by Penicillium spp. and Aspergillus flavus. Aflatoxins were detected in 20% and 10% of samples of the IAC 886 and Caiapó varieties, respectively. Analysis showed that 65% of kernel samples of the IAC 886 variety and 25% of the Caiapó variety were contaminated with cyclopiazonic acid. trans-Resveratrol was detected in 6.7% of kernel samples of the IAC 886 variety and in 20% of the Caiapó variety. However, trans-resveratrol was found in 73.3% of leaf samples in the two varieties studied.

Keywords: Aflatoxins; Aspergillus flavus; Aspergillus parasiticus; Cyclopiazonic acid; Peanut; Water activity; trans-Resveratrol.