Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system

Trachyspermum ammi L. essential oil as plant based preservative in food system

“…Most of the synthetics preservatives used for food preservation cause multiple side effects to human health due to residual toxicity, provoking the application of some safer preservatives. In this prospect, due to their volatility, plant-based essential oils (EOs) are gaining interest as they have long been used in traditional medicine and pharmaceutical preparations and many of them are generally recognized as safe (GRAS) (Prakash et al, 2012b). The antibacterial, antifungal, anticancer, antimutagenic, antidiabetic, antiviral, antiinflammatory, and antiprotozoal properties of essential oils are well documented (Raut and Karuppayil, 2014).…”

Ecdysteroids in Sida tuberculata R.E. Fries (Malvaceae): Chemical composition by LC–ESI-MS and selective anti-Candida krusei activity

“…This understanding facilitates the discovery of promising chemical classes for use as medicinal agents or additives in medicine and food. For food additives, plant extracts and purified compounds are considered an important source of preservatives (Nguefack et al, 2009;Prakash, Singh, Kedia, & Dubey, 2012). In a recent review, Negi (2012) describes several species with antimicrobial potential for use in food safety applications, ascribing the effects to specific chemical classes (e.g., essential oils, flavonoids, tannins, alkaloids).…”

Inhibitory Effects of Thai Essential Oils on Potentially Aflatoxigenic <i>Aspergillus parasiticus</i> and <i><i>Aspergillus flavus</i></i>

“…However, EO of Siam benzoin inhibited AFB 1 production of A. flavus with weak growth inhibitory activity. This result may indicate that essential oil of Siam benzoin has an antiaflatoxigenic property at concentration lower than its fungitoxic concentration Prakash et al, 2012 .…”