The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative

Tian, Jun; Huang, Bo; Luo, Xiuli; Zeng, Hong; Ban, Xiaoquan; He, Jingsheng; Wang, Youwei

doi:10.1016/j.foodchem.2011.07.061

Cited by 228 publications

(147 citation statements)

References 30 publications

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“…It was observed that changes that occurred in the ultrastructure of this pathogen corroborate findings by several researchers in other pathosystems, as reported in (ROZWALKA et al, 2010;RASOOLI et al 2006;TIAN et al, 2012;AVIS et al, 2009). Scanning and transmission electron microscopy examinations reveal ultrastructural alterations in several compartments of the cell, such as plasma membrane, cytoplasm (swelling, shrivelling, vacuolations, leakage) and nucleus (SOYLU et al, 2006;SANTORO et al, 2007;TYAGI;MALIK, 2010, DAN et al, 2010.…”

Section: Matricaria Recutitasupporting

confidence: 82%

Antifungal activity and ultrastructural alterations in Pseudocercospora griseola treated with essential oils

et al. 2012

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Pseudocercospora griseola, the etiologic agent of angular leaf spot of common bean (Phaseolus vulgaris), is an important disease in all bean-producing regions worldwide and may cause extremely high yield losses. The control of this disease is made more difficult by the pathogen's genetic variability and the inefficiency of fungicides. In this study, of 26 essential oils tested at different concentrations, 25 demonstrated efficiency in affecting the germination of strains 63-31 and 63-63 of the pathogen, reaching inhibition levels of between 80% and 100%. Cymbopogon citratus and Cymbopogon martinii inhibited conidia germination at all concentrations; Eugenia caryophyllata, Cinnamomum sp., Thymus vulgaris, Matricaria recutita, Cordia verbenacea, Origanum vulgare, Cymbopogon nardus, at 0.1 and 0.5%; and Zingiber officinale, Mentha arvensis, Chamaecyparis pisifera, Lavandula officinalis, Ocimum basilicum, Pimpinella anisum, Ocimum selloi, Baccharis dracunculifolia, Laurus nobilis, Citrus sinensis, Melaleuca alternifolia and Eucalyptus globulus, at 0.5%. The main constituents identified were cinnamaldehyde in Cinnamomum sp.; eugenol in E. caryophyllata; trans-β-farnesene in M. recutita; pulegone in C. verbenacea; thymol in T. vulgaris; geranial and neral in C. citratus, and geraniol in C. martini. Through transmission electron microscopy (TEM), it was verified that C. citratus, C. martini and E. caryophyllata presented direct fungitoxic action on P. griseola, causing severe damage to the cellular ultrastructure of the conidia, invalidating germination. These results indicated that essential oils are a promising alternative strategy for the control of angular leaf spot in bean, representing less risk to human health and the environment.

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Section: Matricaria Recutitasupporting

confidence: 82%

Antifungal activity and ultrastructural alterations in Pseudocercospora griseola treated with essential oils

et al. 2012

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“…The degree of contamination was higher in inoculated sets (Table 1). It emphasizes two different mode of action of EO as fungal growth inhibitor and aflatoxin B 1 suppressor as suggested by Tian et al (2012). This may be due to the effect of EO on inhibition of carbohydrate catabolism in A. flavus by acting on some key enzymes.…”

Section: Resultsmentioning

confidence: 82%

Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action

et al. 2015

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The present study reports in vivo antifungal and antiaflatoxigenic efficacy of Mentha spicata essential oil (EO) against toxigenic Aspergillus flavus strain LHP(C)-D6 in chickpea food system up to 12 months of storage. In addition, the mode of antifungal action of EO was also determined to understand the mechanism of fungal growth inhibition. The in vivo study with different concentrations of M. spicata EO showed dose-dependent decrease in fungal colony count as well as aflatoxin B1 concentration. The EO caused >50% protection in inoculated sets and >70% protection in uninoculated sets of chickpea food system against A. flavus at 1.0 μL mL(-1) air concentration. However, at the same concentration, EO caused 100% inhibition to aflatoxin B1 production in both sets when analyzed through high-performance liquid chromatography (HPLC). The antifungal target of EO in fumigated cells of A. flavus was found to be the plasma membrane when analyzed through electron microscopic observations and ions leakage test. The EO fumigated chickpea seeds showed 100% seed germination and seedling growth after 12 months of storage. Based on these observations, M. spicata EO can be recommended as plant-based preservative for safe protection of food commodities during storage conditions against fungal and most importantly mycotoxin contaminations.

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“…Apart from aflatoxin, the plant derived antioxidants have inhibited the production of other mycotoxins as well such as Nivalenol, Deoxynivalenol, Fusarenone (Chipley and Uraih 1980;Beekrum et al 2003;Fanelli et al 2004;Tolaini et al 2010). The published data about the effect of botanicals and their products; specially essential oil suggests mixed results as some of the botanicals like clove, star anise, allspices, cinnamon, garlic and carrot inhibited fungal growth as well as aflatoxin production proportional to the concentration used (Hitokoto et al 1980;Thanaboripat et al 1997;Tian et al 2011). On the other hand onion, oregano and thyme did not have any inhibitory effect on the mycelial growth, sporulation and toxin synthesis (Chalfoun et al 2004).…”

Section: Discussionmentioning

confidence: 99%

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

2014

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Due to growing concern of consumers about chemical residues in food products, the demand for safe and natural food is increasing greatly. The use of natural additives such as spices and herbal oil as seasoning agents for their antimicrobial activity has been extensively investigated. This paper discusses the efficacy of the aqueous extract of mint (Mentha arvensis) and betel (Piper betle) on the mycelial growth and citrinin production of Penicillium citrinum. The present investigation revealed that mint extract inhibited citrinin production up to 73 % without inhibiting the mycelium growth. The citrinin production decreased with increase in the concentration of mint extract as observed from the data obtained from High pressure liquid chromatography. The samples also showed reduced cytotoxicity on HeLa cells. On the other hand betel extract resulted in stimulatory effect on citrinin production and mycelial growth. The study showed that mint extract has the potential to be used safely for restraining citrinin contamination.

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The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative

Cited by 228 publications

References 30 publications

Antifungal activity and ultrastructural alterations in Pseudocercospora griseola treated with essential oils

Antifungal activity and ultrastructural alterations in Pseudocercospora griseola treated with essential oils

Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

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