&lt;i&gt;In Vitro&lt;/i&gt; Inhibition of Growth and Aflatoxin B1 Production of &lt;i&gt;Aspergillus Flavus&lt;/i&gt; Strain (ATCC 16872) by Various Medicinal Plant Essential Oils

Deabes, Mohamed M.; El-Soud, Neveen Helmy Abou; El-Kassem, Lamia T. Abou

doi:10.3889/mjms.1857-5773.2011.0190

Cited by 27 publications

(18 citation statements)

References 34 publications

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“…This oil at 2,000 ppm showed an inhibiting effect for A. flavus and A. parasiticus , and a concentration of 3,000 ppm was required to inhibit the growth of A. ochraceus and F. moniliforme , which is about 400–700 times more concentrations than in our studies. Research findings from Deabes, Abou El‐Soud, and Abou El‐Kassem () indicate that 200 times the concentration (1,000 ppm) is required for the inhibition of A. flavus growth (71.666%) and aflatoxin production (24.980%). However, Prakash et al () indicate that 2 times less concentration (2.0 μl/ml) of this oil completely inhibited A. flavus (LHP‐10) and aflatoxin production in SMKY broth medium.…”

Section: Resultsmentioning

confidence: 99%

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

Kocić‐Tanackov

Dimić

Jakšić

et al. 2019

J Food Process Preserv

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Inhibitory activity of caraway and juniper essential oils was tested against two aflatoxigenic strains (Aspergillus flavus—four isolates and Aspergillus parasiticus—one isolate) using the method of agar plates. A. flavus IKBT and A. flavus IKB isolated from corn flour, A. flavus IKT isolated from peanuts, and A. flavus IKK isolated from flint corn. A. parasiticus CBS 260.67 was obtained from the Centralbureau voor Schimmelcultures (CBS, Utrecht, The Netherlands). The inhibitory effect of essential oils on aflatoxins secretion by A. flavus (isolated from maize flour) was examined in the polenta. Growth of all fungi were completely inhibited at caraway essential oil concentration of 4.5 μl/g. At this concentration, aflatoxin secretion was completely inhibited in polenta. Juniper essential oil particularly inhibited growth of examined fungi at the applied concentration of 35 μl/g (from 42.4% to 79.7%). At concentration of 50.0 μl/g, this oil completely inhibited aflatoxin secretion in polenta. Practical applications The obtained results show that caraway essential oil had significantly better inhibitory effects against A. flavus, A. parasiticus, and aflatoxins production than juniper essential oil, in vitro and in polenta. Future research should point to the possible application of this oil in different types of food and the choice of an efficient method: adding them directly to the product, surface coating of the products, dispersing, applying them in the atmosphere of the package, coating the inner side of the packaging, applying in edible films, or in the form of nanocapsules. In the case of polenta, essential oils can be applied in the packaging atmosphere, by coating the inside of the package, or adding them directly to the polenta.

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Section: Resultsmentioning

confidence: 99%

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

Kocić‐Tanackov

Dimić

Jakšić

et al. 2019

J Food Process Preserv

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“…The complete inhibition of A. flavus growth was observed at 1000 ppm concentrations of basil, coriander, caraway and rosemary EOs. While, EOs of basil and coriander showed interesting inhibition of AFB1 at all concentrations [50].…”

Section: Use Of Essential Oils As Antifungal and Antiaflatoxigenic Agmentioning

confidence: 90%

Prevention by Essential Oils of the Occurrence and Growth of Aspergillus flavus and Aflatoxin B1 Production in Food Systems: Review

Miri¹,

Belasli²,

Djenane³

et al. 2020

Aflatoxin B1 Occurrence, Detection and Toxicological Effects

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Aspergillus flavus has been reported to be one of the most common fungal species in foods. Under conditions of high humidity and moderate temperature, this fungus may synthetize the mycotoxin Aflatoxin B1 (AFB1), which is reported to be hepatotoxic, teratogenic, mutagenic and immunosuppressive to human beings and livestock and it is classified as carcinogenic to humans (Group 1 by IARC). AFB1 affects cereals, oilseeds, nuts, spices, legumes, and dried fruits, while Aflatoxin M1 is a metabolite of AFB1 that can occur in milk and milk products. Current control is aimed at controlling fungal growth and AFB1 production in food by eco-friendly, biodegradable and safer alternatives, in contrast to synthetic chemicals that can be toxic to humans and cause adverse environmental effects. Recently, considerable attention has been directed towards natural compounds, such as essential oils (EOs) as a promising approach for controlling AFB1 production in food. The main reason for supporting the application of natural products is the consumer's preference for natural methods to preserve foods. The aim of the present review is to summarize knowledge of EOs and AFB1 production from the literature.

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“…Hydrophobic property is an important feature of rosemary essential oil and its constituents which enable them in accumulation in the cell membrane (30) suggested that the essential oil of basil, coriander, cumin and rosemary in concentrations of 500, 700, 1000 micrograms per liter have prevented from aflatoxin B1 production. Rasooli et al (27) concluded that rosemary essential oil at a concentration of 450 micrograms per liter prevent from aflatoxin biosynthesis.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Starch Biopolymer Enriched with Chitosan Containing Rosemary Essential Oil and its Application in Packaging of Peanuts

2017

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A B S T R A C TBackground and Objectives: Studies on packaged food by activated biopolymer starch films containing antimicrobial material is interesting field of food. Science This study investigates the effect of chitosan and rosemary essential oil on properties of starch films and peanut were packaged in them. Materials and Methods:In this study, composite films based on starch containing 0, 2, 4, 6 and 8% chitosan and values of 0, 0.5, 1, 1.5 and 2 % rosemary essential oil produced by casting method, peanut packaging in them and the growth of Aspergillus flavus and aflatoxin B 1 production were investigated up to 12 days; as well as, the optimal point and regression model with RSM, Minitab 17. Results:Results of films showed chitosan and rosemary had decreasing effect on water vapor permeability, solubility and moisture absorption and increasing effect on tensile strength. The optimal point for physical properties of film was proposed 2% rosemary and 7.27% chitosan. In addition, the film reduced number of Aspergillus flavus about 4700 cfu/g, both chitosan and rosemary had a significant effect in this respect, although rosemary effect was more. The decreasing effect in the production of aflatoxin was found. The microbial optimal condition for film with 2% rosemary and 4% chitosan was created after 12 days, which showed the antimicrobial effect of film over time.Conclusions: It seems, rosemary has a major variable to improve physical and microbial properties of the films, while, chitosan has significant effect on physical properties.

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<i>In Vitro</i> Inhibition of Growth and Aflatoxin B1 Production of <i>Aspergillus Flavus</i> Strain (ATCC 16872) by Various Medicinal Plant Essential Oils

Cited by 27 publications

References 34 publications

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta

Prevention by Essential Oils of the Occurrence and Growth of Aspergillus flavus and Aflatoxin B1 Production in Food Systems: Review

Optimization of Starch Biopolymer Enriched with Chitosan Containing Rosemary Essential Oil and its Application in Packaging of Peanuts

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