Antiaflatoxigenic food additive potential of Murraya koenigii: An in vitro and molecular interaction study

Murugan, Kasi; Anandaraj, K.; Al-Sohaibani, Saleh

doi:10.1016/j.foodres.2013.02.001

Cited by 23 publications

(16 citation statements)

References 26 publications

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“…Curry has been proven to be an antifungal and antiaflatoxigenic (Murugan et al, 2013), these characteristics have set curry as an important natural preservative Whole spices by themselves can be used as preservatives but their essential oils can also be isolated and their properties can be determined. Essential oils from spices are homogeneous mixtures of organic chemical compounds from the same chemical family, they are composed of terpenoids, monoterpenes and sesquiterpenes.…”

Section: Curry As Preservativementioning

confidence: 99%

Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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Spices are parts of plants that due to their properties are used as colorants, preservatives or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol) and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices and the advantages and disadvantages of their use.

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Section: Curry As Preservativementioning

confidence: 99%

Spice use in food: Properties and benefits

Elizabeth

Gassara

Kouassi

et al. 2015

Critical Reviews in Food Science and Nutrition

126

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“…The evolutionary relationship was determined by phylogenetic analysis. These A. flavus MTCC 10680 fungi was allowed to grow, produce AF in vitro on autoclaved groundnut kernels, and oil from the same was extracted through expeller pressing as described (Murugan and others ).…”

Section: Methodsmentioning

confidence: 99%

“…Rotary flash evaporator concentrated extracts were preserved at 5 °C in an airtight brown bottle until further use. The obtained extracts were used for their toximetric studies on the mycelial growth, biomass, and AF B 1 (AFB 1 ) synthesis as described (Murugan and others ).…”

Section: Methodsmentioning

confidence: 99%

“…capitata ), coriander leaves ( Coriandrum sativum ), hongone ( Alternanthera sessilis ), and spinach ( Spinacia oleracea ), were found to have a protective effect on groundnut oil, which prevents the oxidative damage from peroxide formed during heating and subsequent storage (Shyamala and others ). Our earlier study (Murugan and others ) reported the antifungal and anti‐aflatoxigenic potential of Murraya koenigii L. and its culinary oil food additive potential. We found that frying groundnut oil with M. koenigii could lead to a long storage, reduction in AF and frying performance increase without nutritional loss.…”

Section: Introductionmentioning

confidence: 96%

“…Groundnut oil used largely in South Asian, Chinese, and Southeast Asian cuisine as salad oil or for cooking (Murugan and others ) is recovered from groundnut ( Arachis hypogaea L.), an agricultural produce showing highest aflatoxin (AF) contamination in all geographical locations. The distribution of AFs during oil processing into particulate or soluble form varies along with the oil chemical composition, and the efficiency of particulate matter separating filter press.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil

Murugan

Anandaraj²,

Al-Sohaibani

2014

Journal of Food Science

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Mitigation of xerophilic storage fungi-associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate Aspergillus flavus MTCC 10680 susceptibility to Allium species (A. sativum L., A. cepa L., and A. cepa var. aggregatum) extracts, composition, and in silico confirmation of extract's phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of Allium was also determined. All the Allium species extracts exhibited concentration dependent in vitro inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography-mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of A. sativum, A. cepa, A. cepa var. aggregatum, respectively. The Allium phytocostituents-like hexadecanoic acid, 5-Octanoyl-2,4,6(1H,3H,5H)-pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme ver1. Allium seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. Allium seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil Allium seasoning has anti-aflatoxin and food additive potential for use in food industries.

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