Chemistry

Biology

Microbiology

Reactive oxygen species

Botany

Penicillium citrinum

Penicillium

Zinc

Mycotoxin

Hypha

Conidium

Biochemistry

Organic chemistry

Aspergillus flavus

Fusarium

Food science

International Journal of Food Science & Technology

Summary Antifungal and antimycotoxin properties of zinc (Zn) compounds were evaluated against toxigenic strains of Fusarium graminearum , Penicillium citrinum and Aspergillus flavus . In addition, was verified the activity of these Zn‐compounds on conidia production, hyphae morphological alterations, mortality and reactive oxygen species ( ROS ) production. The Zn‐compounds treatments utilised were zinc oxide nanoparticles (ZnO‐ NP s), zinc oxide (ZnO), zinc sulphate (Zn SO 4 ) and zinc perchlorate (Zn(ClO 4 ) 2 ). The Zn‐compounds effect on growth diameter of fungal colony was concentration dependent. Two treatments (Zn SO 4 and Zn(ClO 4 ) 2 ) completely inhibited the fungal growth and their ability to produce mycotoxins. The conidia production of all fungi also was reduced after the treatment with Zn‐compounds. Morphological alterations occurred in the treated fungi showing hyphae damage. The treatments led to cell death and ROS production observed in the fungi hyphae. Zn SO 4 and Zn(ClO 4 ) 2 were the comp...

Antifungal properties of Zinc‐compounds against toxigenic fungi and mycotoxin