Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels

Passone, María Alejandra; Girardi, Natalia Soledad; Etcheverry, Miriam

doi:10.1016/j.ijfoodmicro.2012.08.019

Cited by 46 publications

(23 citation statements)

References 38 publications

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“…In their study, EOs screened for antifungal effect was by adding them to media followed by diffusion. Boldo, poleo and clove oils could inhibit the growth of A. niger and A. carbonarius by affecting the OTA biosynthesis pathway [22]. Smaller compounds such as monoterpenes were found to highly effective when used as headspace volatiles [23].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

et al. 2014

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Ochratoxin A (OTA) is a mycotoxin which is a common contaminant in grains during storage. Aspergillus ochraceus is the most common producer of OTA. Essential oils play a crucial role as a biocontrol in the reduction of fungal contamination. Essential oils namely natural cinnamaldehyde, cinnamon oil, synthetic cinnamaldehyde, Litsea citrate oil, citral, eugenol, peppermint, eucalyptus, anise and camphor oils, were tested for their efficacy against A. ochraceus growth and OTA production by fumigation and contact assays. Natural cinnamaldehyde proved to be the most effective against A. ochraceus when compared to other oils. Complete fungal growth inhibition was obtained at 150–250 µL/L with fumigation and 250–500 µL/L with contact assays for cinnamon oil, natural and synthetic cinnamaldehyde, L. citrate oil and citral. Essential oils had an impact on the ergosterol biosynthesis and OTA production. Complete inhibition of ergosterol biosynthesis was observed at ≥100 µg/mL of natural cinnamaldehyde and at 200 µg/mL of citral, but total inhibition was not observed at 200 µg/mL of eugenol. But, citral and eugenol could inhibit the OTA production at ≥75 µg/mL and ≥150 µg/mL respectively, while natural cinnamaldehyde couldn’t fully inhibit OTA production at ≤200 µg/mL. The inhibition of OTA by natural cinnamaldehyde is mainly due to the reduction in fungal biomass. However, citral and eugenol could significant inhibit the OTA biosynthetic pathway. Also, we observed that cinnamaldehyde was converted to cinnamic alcohol by A. ochraceus, suggesting that the antimicrobial activity of cinnamaldehyde was mainly attributed to its carbonyl aldehyde group. The study concludes that natural cinnamaldehyde, citral and eugenol could be potential biocontrol agents against OTA contamination in storage grains.

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Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

et al. 2014

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“…Moreover, combinations of antioxidants at lower concentrations showed that the growth rate of all the ochratoxigenic strains was inhibited completely and OTA production was reduced significantly under all the environmental conditions assayed. The effect of essential oils on the reduction of A. niger aggregate and A. carbonarius growth and OTA accumulation also was observed by Passone et al (2012).…”

Section: Post-harvest Strategiesmentioning

confidence: 79%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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“…However, to develop appropriate control strategies to be applied in food matrices, it is important to study fungal behavior under different environmental conditions. Several authors have reported a variation in the effectiveness of fungicide treatments under different environmental conditions, mainly temperature or humidity [9,22]. In order to establish the interaction of these compounds with environmental factors (i.e., storage or conservation conditions), in vitro ecophysiological studies are a good option since they provide accurate and rapid results.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

García-Díaz

Gil-Serna

Patiño

et al. 2020

Toxins

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Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.

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Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels

Cited by 46 publications

References 38 publications

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

Inhibitory Effect of Essential Oils on Aspergillus ochraceus Growth and Ochratoxin A Production

Aspergillus and Ochratoxin A in Latin America

Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

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