Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin

Adjou, Euloge S.; Kouton, Sandrine E.; Dahouenon-Ahoussi, Edwige; Soumanou, Mohamed M.; Sohounhloué, Dominique C. K.

doi:10.1007/s12550-012-0150-y

Cited by 20 publications

(11 citation statements)

References 34 publications

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“…The restrictions imposed by international food organism on the use of chemical synthesis preservatives due to health and environmental risks [7] increasingly encourage the use of essential oils in food preservation [8]. Essential oils as well as derived compounds possess a wide range of activities of which, the antimicrobial activity is most studied [9, 10].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Adjou

Dègnon

Dahouenon-Ahoussi

et al. 2017

Nat. Prod. Bioprospect.

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The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms.

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Section: Introductionmentioning

confidence: 99%

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Adjou

Dègnon

Dahouenon-Ahoussi

et al. 2017

Nat. Prod. Bioprospect.

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“…This result could be related to the capacity of organic solvent. Benini [16] and Adjou et al [17] showed that the concentration of essential oils extracted from species belonging to the Lamiaceae family were generally between 0.02 % and 1.31%. [4] .…”

Section: Physico-chemical Properties Of H Bracteosa Leaves Extractsmentioning

confidence: 99%

Investigations on Antifungal Activity of Hemizyga bracteosa (BENTH) Vegetables Extracts against Rice Fungi

2021

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Rice is one of the most widely consumed cereals in Benin; its quality and contamination are therefore important factors to take into account for consumer safety. The presence of molds and mycotoxins in rice is one of the main health risks to consider. The objective of this study is to assess the antifungal activities of natural extracts of Hemizygia bracteosa on molds isolated from rice during storage. Volatile and nonvolatile extracts based on the leaves of the plant were produced and the effectiveness of these extracts was tested on five fungal strains. A phytochemical screening was also carried out in order to identify the main families of compounds contained in the nonvolatile extracts of the plant. Yields are 0.003% for essential oils, 7.24% for the aqueous extract, 6.57% for semi-ethanolic extract and 10.72% for the ethanol extract. The minimum inhibition concentrations vary from 3.75 to 37.5 μl/ml. Also tannins, Investigations… Noël S. Tovidé et al.

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“…In another study by Kpoviesse et al (2014), they reported 32.96-35.43% of oxygenated monoterpenes in the EO of O. gratissimum cultivated in Benin, which is only half the quantity found in this study. Adjou et al (2012) identified 31 chemical compounds in the clove basil EO extracted from fresh leaves. The gas chromatography-mass spectrometry (GC-MS) analysis also indicated different groups of terpenes.…”

Section: Characteristics Of Growth Field and Clove Basil Essential Oilmentioning

confidence: 99%

Antifungal activity, yield, and composition of Ocimum gratissimum essential oil

et al. 2017

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ABSTRACT. Ocimum gratissimum L. or clove basil, belongs to the Lamiaceae family, has various desirable uses and applications. Beyond its aromatic, seasoning, and medicinal applications, this plant also has antimicrobial activity. This study was aimed at assessing the antifungal activity, yield, and composition of the essential oil (EO) of O. gratissimum. The species was cultivated in garden beds with dystrophic red latosol soil type containing high organic-matter content. The EO was obtained by hydrodistillation of dried leaves in a modified Clevenger apparatus, followed by determination of its content. Chemical characterization was carried out by gas chromatographymass spectrometry (GC-MS). Microbial activity was assessed using the broth microdilution method, by determining the minimum inhibitory concentration (MIC), in order to compare the antimicrobial effect of EO in 10 isolates-Fusarium oxysporum f. sp tracheiphilum (CMM-0033), F. oxysporum f. sp. cubense (CMM-0813 and CMM-2819), F. oxysporum f. sp lycopersici (CMM-1104), F. solani (CMM-3828), Rhizoctonia solani (CMM-3274), and Macrophomina phaseolina (CMM-2715, CMM-3875, CMM-3615, and CMM-3650). The EO was a highly effective inhibitor of the studied phytopathogenic fungi, with MICs varying from 31.25 to 125 µg/mL. F. oxysporum f. sp lycopersici and R. solani were the most sensitive; both were inhibited at an MIC of 31.25 µg/mL. The EO content in the plant extract was 0.18%. Thirty chemical compounds were detected via GC-MS, with linalool (32.9%) being the major compound followed by 1,8-cineole (21.9%), both oxygenated monoterpenes. It can be concluded that clove basil EO is a highly effective antifungal agent, and therefore, a potential alternative for the control of plant pathogenic diseases.

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Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin

Cited by 20 publications

References 34 publications

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore

Investigations on Antifungal Activity of Hemizyga bracteosa (BENTH) Vegetables Extracts against Rice Fungi

Antifungal activity, yield, and composition of Ocimum gratissimum essential oil

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