Chemically characterised <i>Artemisia nilagirica</i> (Clarke) Pamp. essential oil as a safe plant-based preservative and shelf-life enhancer of millets against fungal and aflatoxin contamination and lipid peroxidation

Kumar, Manoj; Dwivedy, Abhishek Kumar; Sarma, Parismita; Dkhar, M. S.; Kayang, Highland; Raghuwanshi, Richa; Dubey, Nawal Kishore

doi:10.1080/11263504.2019.1587539

Cited by 18 publications

(9 citation statements)

References 37 publications

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“…Moreover, the EO showed a favorable LD 50 value (7,133.70 mg/kg), representing the mammalian non-toxicity and suggested large-scale practical application as shelf life enhancer of food commodities. Kumar M. et al (2020) investigated the in vitro and in vivo efficacy of Artemisia nilagirica EO for shelf life enhancement of stored millets by preventing fungal infestation and AFB 1 contamination. During in vitro testing, the growth of toxigenic Aspergillus flavus and AFB 1 secretion was completely inhibited at 1.4 and 1.0 µl/ml, respectively.…”

Section: Antimicrobial and Antimycotoxigenic Activity Of Essential Oils In Foodmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

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161

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Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

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Section: Antimicrobial and Antimycotoxigenic Activity Of Essential Oils In Foodmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

Self Cite

161

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“…Essential oil from A. nilagirica had a LD 50 value of 7528.10 µL/kg for male mice [50]. The essential oil of A. herba-alba showed no significant cytotoxicity in macrophages at the concentrations of 1.25 µL/mL and no significant cytotoxicity to microglial cells and keratinocytes at concentrations up to 0.32 µL/mL [51]. Moreover, the safety of the major constituents, 1,8-cineole, camphor, 3-carene and caryophyllene, was evaluated.…”

Section: Discussionmentioning

confidence: 96%

Chemical Diversity and Anti-Insect Activity Evaluation of Essential Oils Extracted from Five Artemisia Species

Zhang

et al. 2022

Plants

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As a source of aromatic plants, the genus Artemisia has long been considered to have the potential to develop plant pesticides. In this study, components of essential oils from A. dalai-lamae, A. tangutica, A. sieversiana, A. tanacetifolia and A. ordosica were identified by GC-MS. A total of 56 constituents were analysed, and each species consisted of 9 to 24 constituents. Principle component analysis (PCA) revealed that A. dalai-lamae, A. tangutica and A. tanacetifolia are characterised by monoterpene hydrocarbons and oxygenated monoterpenes. Hierarchical cluster analysis (HCA) showed the most remarkable similarity between A. sieversiana and A. ordosica, but the similarity was still lower than 50%. Contact toxicity and repellency of essential oils were evaluated by bioassays; A. ordosica oil exhibited the most substantial contact toxicity (LD50 = 52.11 μg/cm2) against Liposcelis bostrychophila, while A. tangutica oil showed the most potent contact toxicity (LD50 = 17.42 μg/adult) against Tribolium castaneum. Except for A. dalai-lamae, the other four species showed the same level (p > 0.05) of repellent activity as the positive control against both pests at high concentrations. The results indicated that these five Artemisia species had high chemical diversity and great potential to be developed into more effective and environmentally friendly anti-insect agents.

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“…Coriandrum sativum (Das et al, 2019), Pimenta dioica (Chaudhari et. al., 2020), Artemisia nilagirica (Kumar et al, 2020) etc. The antifungal and antiaflatoxigenic efficacy of MpEO may be due to bioactivity of its major constituent or synergism among several components.…”

Section: Antifungal and Antiaflatoxigenic Efficacy Of Mpeomentioning

confidence: 99%