Impacts of Dehydroacetic Acid and Ozonated Water on Aspergillus flavus Colonization and Aflatoxin B1 Accumulation in Iranian Pistachio

Aflatoxins (AFs) are the most prevalent carcinogenic mycotoxins, produced mainly by Aspergillus flavus and A. parasiticus. The general purpose of the present study was to use Dehydroacetic Acid (DHA) and Ozonated Water (OW) to control A. flavus growth and accumulation of Aflatoxin B1 (AFB1) in Iranian pistachios.
Three treatment pistachio groups were separately immersed in DHA (1 N) and OW (10 mg/L), and also combination of DHA and OW. Then, each group was contaminated with 1×103 A. flavus cell suspensions. Also, sterile distilled water as well as cyclohexamide solutions were considered as negative and positive control, respectively. The solution inhibitory characteristics were assessed by enumeration of viable as well as cultivable fungal conidia on the samples. High Performance Liquid Chromatography (HPLC) technique was used for AFB1 determination. Data were analyzed by One way ANOVA and Tukey T-tests using SPSS, Inc, Chicago, IL software (v. 16.0).
DHA and combinations of DHA and OW groups which exhibited no growth of A. flavus, had the most antifungal activity (p We found that DHA showed antifungal and inhibitory activities more than OW in Iranian pistachios. Application of DHA is recommend for Iranian food industries as a potential mean for prevention of the fungi growth and AFB1 accumulation in
pistachios nuts.