Chemical Profile, Antioxidant, Antifungal and Antiaflatoxigenic Activity of Parsley and Ginger Volatile and Non-volatile Extracts

Abstract

Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Natural products refer that aromatic components of spices can control the production of aflatoxins. With a view to controlling aflatoxin production, the volatile and non-volatile extracts from parsley and ginger were obtained by hydrodistillation and ethanol extraction. Antifungal activities of the extracts were studied with special reference to the inhibition of Aspergillus flavus growth and aflatoxin production. Parsley essential oil showed a stronger inhibitory effect than ginger on the growth of A. flavus. On the contrary, ginger ethanolic extract has superior inhibition for aflatoxin production at 20000 ppm (92.93 %). The essential oils of parsley and ginger analyzed by GC-MS) comprised 19.17 % and 8.67 % monoterpenes, 59.74 % and 82.8 % sesquiterpenes, 1.99 % and 3.18 % oxygenated monoterpenes, and 18.98 % and 3.93 % oxygenated sesquiterpenes, respectively and the major volatile compounds in the parsley were myristicin (44 %), apiole (16.8 %), copaene (13.39 %) and β-pinene (6.91 %), where as zingibrine (37.65 %), δ-amorphene (19.76 %) and α-curcumin (11.32 %) in ginger oil. The antioxidant activity (IC50) of parsley extracts, as compared with that of TBHQ were superior to ginger extracts in DPPH and β-carotene/bleaching assays. It is concluded that both the essential oils could be safely used as preservative materials for some kinds of foods to protect them from toxigenic fungal infections and highlight the potential of this food plants for their possible clinical uses.

Zingiber officinale Rosc. essential oil, a review on its composition and bioactivity

“…Also, a synergistic effects between Curcuma longa and ginger essential oils were confirmed against T. rubrum, and M. gypseum [33]. Ginger essential oil with zingiberene (37.65 %), δ-amorphene (19.8%), α-curcumin (11.3%), and α-bisabolene (10.4%) had significant effects on A. flavus growth and aflatoxin B 1 and B 2 production [34]. The fresh ginger rhizome essential oil containing α-zingiberene (23.9%) and citral (21.7%) inhibited Fusarium verticillioides with MIC value of 2.5 mg/ml.…”

Antifungal properties and inhibitory effects upon aflatoxin production by Zingiber officinale essential oil in Aspergillus flavus

“…Reduction in both oxidative stress and fungal biomass prevent aflatoxin production possibly due to an additive effect. Other authors describe the ability of essential oils as well as aqueous/organic extracts in reducing mycelium growth of A. flavus strains in the same conditions tested in this work, also causing decrease in aflatoxins (Ali et al ., ; Reddy et al ., ; Shukla et al ., ).…”

GC/MS of Volatile Oils and Horticultural Characteristics of Four Curled and Non-Curled Netherlands' Parsley Genotypes Grown under the Conditions of Middle Egypt in Clay Soil for the First Time

“…Furthermore, the antifungal and aflatoxin inhibition efficacy of volatile oils may be attributable to the oil compositions. This result may be explained by the high content of some of these substances in the essential oils of parsley [6]. Apiole and myristicin induced significant cytotoxic activity against a group of human cancer cell lines (K-562, NCI-H460 and MCF-7) [25].…”

“…Parsley essential oil demonstrated antifungal and antiaflatoxigenic activities against an extremely toxic and carcinogenic mycotoxin (Aflatoxin B1), which is produced by Aspergillus flavus. It exhibited a stronger inhibitory effect than Ginger [6]. Furthermore, it improved the toxicological effect of zearalenone mycotoxin [7].…”