Carvone Containing Essential Oils as Sprout Suppressants in Potato (Solanum tuberosum L.) Tubers at Different Storage Temperatures

Şanli, Arif; Karadoğan, Tahsin

doi:10.1007/s11540-019-9415-6

Cited by 25 publications

(26 citation statements)

References 34 publications

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“…The main biomarker for the validity of potato tuber antioxidant enzyme activities (peroxidase and polyphenol oxidase) was detected [ 56 ]. Moreover, the sprouting inhibition by caraway oil was accompanied by significantly decreased weight loss [ 60 ]. The active compounds, limonene, and carvone, in caraway oil, are known to suppress the sprouting of potato tubers via the inhibition of mitochondrial respiration and reducing carbohydrate degradation sugars [ 61 ].…”

Section: Discussionmentioning

confidence: 99%

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Al-Askar

Rashad

Ghoneem

et al. 2021

Plants

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During preservation, Jerusalem artichoke (JA) tubers are subjected to deterioration by mold fungi under storage, which signifies a serious problem. A new blue mold (Penicillium polonium) was recorded for the first time on JA tubers. Penicillium mold was isolated, identified (morphologically, and molecularly), and deposited in GenBank; (MW041259). The fungus has a multi-lytic capacity, facilitated by various enzymes capable of severely destroying the tuber components. An economic oil-based procedure was applied for preserving and retaining the nutritive value of JA tubers under storage conditions. Caraway and clove essential oils, at a concentration of 2%, were selected based on their strong antifungal actions. JA tubers were treated with individual oils under storage, kept between peat moss layers, and stored at room temperature. Tubers treated with both oils exhibited lower blue mold severity, sprouting and weight loss, and higher levels of carbohydrates, inulin, and protein contents accompanied by increased levels of defense-related phytochemicals (total phenols, peroxidase, and polyphenol oxidase). Caraway was superior, but the results endorse the use of both essential oils for the preservation of JA tubers at room temperature, as an economic and eco-safe storage technique against the new blue mold.

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Section: Discussionmentioning

confidence: 99%

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Al-Askar

Rashad

Ghoneem

et al. 2021

Plants

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“…These results cohered with published data that reported how carvone has been shown to be a biologically active component of Tunisian caraway essential oils. It can be a potato sprouting inhibitor [25,26], antimicrobial agent [18,26], and applied in the medical field [23].…”

Section: Discussionmentioning

confidence: 99%

Effect of the Chemical Composition of Free-Terpene Hydrocarbons Essential Oils on Antifungal Activity

et al. 2019

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In this study, Carum carvi L. essential oil (CEO) and Origanum majorana L. essential oil (MEO) was steam-distillated under reduced pressure. We henceforth obtained three fractions for each essential oil: CF1, CF2, CF3, MF1, MF2, and MF3. Then, these fractions were characterized using the gas chromatography–mass spectrometry (GC-MS) technique. The results indicated that some fractions were rich in oxygenated compounds (i.e., CF2, CF3, MF2, and MF3) with concentrations ranging from 79.21% to 98.56%. Therefore, the influence of the chemical composition of the essential oils on their antifungal activity was studied. For this purpose, three food spoilage fungi were isolated, identified, and inoculated in vitro, in order to measure the antifungal activity of CEO, MEO, and their fractions. The results showed that stronger fungi growth inhibitions (FGI) (above 95%) were found in fractions with higher percentages of oxygenated compounds, especially with (−)-carvone and terpin-4-ol as the major components. Firstly, this work reveals that the free-terpenes hydrocarbons fractions obtained from MEO present higher antifungal activity than the raw essential oil against two families of fungi. Then, it suggests that the isolation of (−)-carvone (97.15 ± 5.97%) from CEO via vacuum distillation can be employed successfully to improve antifungal activity by killing fungi (FGI = 100%). This study highlights that separation under reduced pressure is a simple green method to obtain fractions or to isolate compounds with higher biological activity useful for pharmaceutical products or natural additives in formulations.

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“…Aliphatic keto- and aldo-compounds like 3-decene-2-one, 3-decanone and trans-2-nonenal can suppress sprouting upto 17 and 12 weeks, respectively 20 , 21 . The main active compounds of essential oils like carvone, eugenol, cinnamaldehyde, thymol, citral, geraniol, and citronellol can also suppress sprouting of potatoes upto 2–5 weeks 22 – 24 . The compounds, structures and their comparative efficacies are listed in Table 1 .…”

Section: Introductionmentioning

confidence: 99%

“…5–10 µg/l As long as the carvone is applied. More than 4 weeks 21 10 Salicaldehyde 3.6 × 10 –5 M/head space 2 weeks 22 11 Cinnamaldehyde 1.9 × 10 −6 M 2 weeks 22 12 Eugenol 10 ppm 2–5 Weeks 22 13 Thymol 8 mM emulsion 1 week 22 14 Citral 6–8 mM 16 weeks 23 15 Geraniol 6–8 mM 16 weeks 23 16 Citronellol 6–8 mM 2 weeks 23 17 Maleic hydrazide 20–50 ppm 4 weeks 24 …”

Section: Introductionmentioning

confidence: 99%

Maleic and l-tartaric acids as new anti-sprouting agents for potatoes during storage in comparison to other efficient sprout suppressants

Bhattacharya

Biswas

Pramanik

2021

Sci Rep

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Inhibiting sprouting of potatoes is an interesting subject needed for potato storage and industry. Sprouting degrades the quality of tuber along with releasing α-solanine and α-chaconine, which are harmful for health. Sprout suppressants, available in the market, are either costly or toxic to both health and environment. So, there is a need for developing countries to explore new sprouting suppressant compound which is cheap, non-toxic and reasonably efficient in comparison to commercial ones. We have established that simple maleic acid and l-tartaric acid are effective sprout suppressing agents. Both can hinder sprouting up to 6 weeks and 4 weeks post treatment respectively at room temperature in dark. These do not affect the quality parameters, retain the moisture content and maintain the stout appearance of the tubers along the total storage period. Thus maleic acid and l-tartaric acid would qualify as alternative, cheap, efficient sprout suppressant for potato storage and processing.

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Carvone Containing Essential Oils as Sprout Suppressants in Potato (Solanum tuberosum L.) Tubers at Different Storage Temperatures

Cited by 25 publications

References 34 publications

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Discovering Penicillium polonicum with High-Lytic Capacity on Helianthus tuberosus Tubers: Oil-Based Preservation for Mold Management

Effect of the Chemical Composition of Free-Terpene Hydrocarbons Essential Oils on Antifungal Activity

Maleic and l-tartaric acids as new anti-sprouting agents for potatoes during storage in comparison to other efficient sprout suppressants

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