Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

Şumălan, R.; Alexa, Ersilia; Poiană, Mariana-Atena

doi:10.1186/1752-153x-7-32

Cited by 73 publications

(51 citation statements)

References 50 publications

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“…The presence of terpenic prooxidants could positively contribute to antifungal property but not to antioxidant effect. On the other hand, results reported previously in the literature have shown a positive association between antioxidant power and antimicrobial activity (Oh et al, 2013;Sumalan et al, 2013). This divergence could be attributed to the use of indirect methods to monitoring antioxidant behavior.…”

Section: In Vitro Antioxidant and Antifungal Propertiescontrasting

confidence: 46%

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Nilo¹,

Riachi²,

Simas³

et al. 2017

Food Res.

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Essential oils and infusions from commercial peppermint sachets (CPS), and noncommercial genuine peppermint (NCP) and cornmint (NCC) samples were analyzed by GC/MS and LC/MS. Minimum inhibitory concentration (MIC) of mint oils against Fusarium moniliforme, Aspergillus niger and Aspergillus fumigates was determined. Antioxidant potential was monitored by total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and soybean oil oxidation tests. CPS and NCC oils had lower menthofuran content than NCP. Mint oils did not show a uniform standard of antifungal activity and they had the modest reducing ability. CPS and NCC infusions showed higher IC50 and lower TPC than NCP ones. In the soybean oxidation test, mint oils presented prooxidant behavior. CPS infusions showed antioxidant potential significantly (P<0.05, Tukey) lower than that from NCC and NCP infusions. NCP infusions were more efficient in delaying propagation reaction than NCC ones. This may be attributed to higher amount of rosmarinic acid and hesperidin in NCP.

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Section: In Vitro Antioxidant and Antifungal Propertiescontrasting

confidence: 46%

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Nilo¹,

Riachi²,

Simas³

et al. 2017

Food Res.

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“…The value reduced to 6.56 signifying 8% reduction of FB 1 while the highest dose of 10 % resulted in 76% reduction (Table 6). Sumalan (2013) also recorded that reduction of fumonisin in wheat grain was dose dependent. The results revealed higher reductions in FB 1 than FB 2 .…”

Section: Concentration Of Mycotoxins In Cereal Grains and Beveragesmentioning

confidence: 99%

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

Olosunde¹,

Adegoke²,

Abiodun³

2015

Afr. J. Food Sci.

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This paper determines the composition of sorghum-millet flour, Aframomum danielli essential oil and its effect on mycotoxins in kunu zaki. Sorghum and millet grains in ratio 1:2 were cleaned, soaked for 12 h, washed, drained and dried in the hot air oven. The dried sorghum-millet grains were milled and packed for kunu zaki production. Kunu zaki was produced and different concentrations of Aframomum danielli essential oil (0.25, 0.50, 1.0, 2.5, 5.0 and 10%) were added. The bulk density, swelling index, water absorption capacity, solubility and oil absorption capacity of the flour were 0.75 g/cm 3 , 1.16, 2.49 ml H 2 O/g, 2.56% and 0.79 ml oil/g, respectively. The flour had low phenols, oxalate, phytate and saponins contents. Peak viscosity of the flour was 1234 Cp while the holding viscosity was 811 Cp. Breakdown and final viscosities were 423 and 1824.5 Cp, respectively. The components detected in the essential oil of A. danielli seed were dominated by 1, 8-Cineole (56.16%). There were gradual reductions in the mycotoxins contents of kunu zaki with addition of Aframomum danielli essential oil. Kunun zaki with 10 % A. danielli essential oil resulted in 76% reduction in fumonisin B 1 . A. danielli exhibited ability to reduce FB 1 , FB 2 and Ochratoxin A in kunu zaki.

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“…Several essential oils have been found to be effective in controlling growth of several Fusarium sp. and production of mycotoxin in stored wheat [125,126]. However, more studies should be performed to identify the components of essential oils with modulatory activity on the growth and toxin production of Fusarium sp.…”

Section: Use Of Physical Chemical and Biological Decontaminating Mementioning

confidence: 99%

Mycotoxins in Wheat and Mitigation Measures

Cheli¹,

Pinotti²,

Novacco³

et al. 2017

Wheat Improvement, Management and Utilization

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Latest estimates for world cereal production in 2015 and EU-28 production in 2014 are approximately 2540 and 323 mil tons, respectively. The FAO estimated that the global wheat consumption is about 66 kg/per capita. Among the most important risks associated with wheat consumption are mycotoxins. It has been estimated that up to 25% of the world's crops grown for food and feed may be contaminated with mycotoxins. Despite efforts in controlling fungal growth, mycotoxin co-contamination represents an unavoidable risk, occurring pre-and postharvest and resulting in reduced nutritional value and possible risks for human and animal health. In addition to health risks, mycotoxins have a detrimental effect on the quality and the processing performance of wheat. Mitigation measures to manage the challenge of mycotoxins in wheat include strategies at pre-and postharvest. Preharvest events are predominantly dictated by environmental factors and good agronomic/cultural practices, whereas storage and processing are the major areas where contamination can be prevented at postharvest. Integrating as many management options as possible may minimize the risk of mycotoxin contamination in wheat and wheat products.

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Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

Cited by 73 publications

References 50 publications

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

Mycotoxins in Wheat and Mitigation Measures

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