Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum in non-sterilized maize grain

Marı́n, Sonia; Velluti, Andrea; Ramos, Antonio J.; Sanchis, Vicente

doi:10.1016/j.fm.2003.08.002

Cited by 51 publications

(35 citation statements)

References 20 publications

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“…(Marin et al, 2004;Aldred et al, 2008;Bluma and Etcheverry, 2008) and of anise oil (Bluma and Etcheverry, 2008) against Aspergilus flavus has been confirmed. It is also known that by adding paranitrophenol and dehydroacetic acid or paraffin it is possible to delay or fully prevent mould development, but at the same time they frequently reduce rodent bait acceptance (Buckle, 1994).…”

Section: Discussionmentioning

confidence: 86%

Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice

et al. 2013

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SUMMARYThe aim of our study was to investigate the possibility of application of essential oils as additives in cereal-based rodenticide baits, at rates which prevent mould development and are applicable in humane medicine. Also, the purpose of these oils would be to extend the utility value of baits and reduce the use of antifungal ingredients that usually affect bait acceptance.The effects of essential oils of ten different plant species, applied at rates of one and two ml per kg of plain bait, on bait acceptance and palatability in choice feeding tests for Swiss mice were studied under controlled laboratory conditions. Baits were prepared according to relevant EPPO standards (2004). The effects of essential oils on bait acceptance and palatability for Swiss mice were determined in choice feeding tests using a formula by Johnson and Prescott (1994).There was no significant statistical difference in effects between groups and sexes regarding weight change in the experiment. During the experiment and recovery period, neither change in mice behavior no deaths were observed. Cinnamon and anise essential oils, commonly used as attractants, and clove oil, were most effective because they had no negative effect on bait acceptance and palatability, while fenchel and bergamot oils showed repellent activity that grew as the oil content in baits increased.

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Section: Discussionmentioning

confidence: 86%

Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice

et al. 2013

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“…It has been reported that the inhibition of mould mycelial growth (fungistatic or fungicidal effect) in solid or liquid medium by essential oils over a wide range of concentrations has been accompanied by concomitant decease or total inhibition of mycotoxins production (e.g. by Aspergillus parasiticus, A. ochraceus, Fusarium graminearum, F. proliferatum) (4,5,15,26,33).…”

Section: Discussionmentioning

confidence: 99%

“…Aflatoxins-B1, B2, G1 and G2 (produced by A. flavus and A. parasiticus), aspergillic acid (produced by A. flavus), hydroxyaspergillic acid (produced by A. flavus), ochratoxins (produced by A. ochraceus), oxalic acid (produced by A. flavus and A. glaucus), terreic acid (produced by A. terreus) are some mycotoxins produced by Aspergillus species (6,37). The consumption of mouldy products can cause human or animal mycotoxicoses, and more importantly some mycotoxins are potent carcinogens (23,26).…”

Section: Introductionmentioning

confidence: 99%

“…Antifungal effect of medicinal plants and derivatives has been scientifically proven in assays with essential oils, extracts and isolated phytochemicals (20,26,42). Essential oils as antimicrobial agents present two main characters: their natural origin generally means more safety to people and environment; and they can be considered at low risk for development of microbial resistance since they are mixtures of compounds which may present different mechanisms of antimicrobial activity (15,29).…”

Section: Introductionmentioning

confidence: 99%

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Effect of cinnamomum zeylanicum blume essential oil on the rowth and morphogenesis of some potentially pathogenic Aspergillus species

Carmo¹,

Lima²,

Souza³

et al. 2008

Braz. J. Microbiol.

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Cinnamomum zeylanicum Blume is known for a wide range of medicinal properties. This study aimed to assess the interference of C. zeylanicum essential oil on the growth and morphogenesis of some potentially pathogenic Aspergillus species. The essential oil presented strong antifungal effect causing the growth inhibition of the assayed strains and development of large growth inhibition zones. MIC50 and MIC90 values were 40 and 80 µL/mL, respectively. 80, 40 and 20 µL/mL of the oil strongly inhibited the radial mycelial growth of A. niger, A. flavus and A. fumigatus along 14 days. 80 and 40 µL/mL of the oil caused a 100% inhibition of the fungal spore germination. Main morphological changes observed under light microscopy provided by the essential oil in the fungal strains were decreased conidiation, leakage of cytoplasm, loss of pigmentation and disrupted cell structure indicating fungal wall degeneration. It is concluded that C. zeylanicum essential oil could be known as potential antifungal compound, particularly, to protect against the growth of Aspergillus species.

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“…Some compounds found in O. vulgare essential oil have shown antimicrobial properties in laboratorial media and/or foodstuffs, including carvacrol (FERRARA; MONTESANTO;CHIANTESE, 2003;SALGUEIRO et al, 2003), p-cymene (BURT, 2004, myrcene (DUARTE et al, 2005), γ-terpinene (MARÍN et al, 2004) and limonene (FABIO et al, 2003). Carvacrol has been known as a marker of antimicrobial activity in essential oils, deserving a prominent scientific interest as a natural antimicrobial agent (CHUN et al, 2005;FARIAS-ALVES et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

et al. 2008

Ciênc. Tecnol. Aliment.

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ResumoO óleo essencial de Origanum vulgare L. Lamiaceae (orégano) apresenta variadas propriedades biológicas, de modo que seu potencial antimicrobiano tem despertado interesse para uso na conservação de alimentos. Este estudo objetivou avaliar a interferência de diferentes tratamentos térmicos (60, 80, 100 e 120 °C/1 hora) sobre a efetividade antimicrobiana e composição química do óleo essencial de O. vulgare. A efetividade antimicrobiana do óleo essencial exposto aos diferentes tratamentos térmicos foi avaliada através da observação de sua atividade antimicrobiana em concentração absoluta e através da determinação da sua CIM utilizando-se a técnica de difusão em meio sólido. O estudo da composição do óleo essencial foi realizado através de GC-MS. O óleo essencial apresentou intensa atividade antimicrobiana sobre todas as amostras microbianas ensaiadas (Candida albicans, C. krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica e Serratia marcencens) mostrando amplos halos de inibição do crescimento microbiano (30 a 42 mm). O aquecimento do óleo essencial de O. vulgare não mostrou interferência (p < 0.05) sobre sua propriedade antimicrobiana, sendo observado o desenvolvimento de halos de inibição do crescimento microbiano com diâmetros similares ou aproximados quando ensaiadas a alíquota do óleo essencial mantido em temperatura ambiente e as alíquotas submetidas a diferentes temperaturas de aquecimento. Os valores de CIM encontrados para o óleo essencial de O. vulgare oscilaram entre 10 a 40 µL.mL -1 (20 µL.mL -1 para a maioria das amostras), entretanto nenhuma diferença significativa (p < 0.05) foi notada para os valores de CIM encontrados para as alíquotas do óleo essencial exposto a diferentes temperaturas. Ademais, o aquecimento não interferiu significativamente (p < 0.05) sobre a composição química do óleo essencial. A análise da composição do óleo essencial mostrou a presença de monoterpenos, compostos terpênicos e sesquiterpenos, de modo que carvacrol (68,06 a 70,27%) e p-cimeno (12,85 a 154,81%) foram os compostos encontrados em maiores concentrações no óleo essencial. Estes resultados mostram a estabilidade térmica do óleo essencial de O. vulgare e suporta seu possível uso concomitante com altas temperaturas em sistemas de conservação de alimentos. Palavras-chave: Origanum vulgare L.; óleo essencial; aquecimento; atividade antimicrobiana; composição química. AbstractOriganum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration a...

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Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum in non-sterilized maize grain

Cited by 51 publications

References 20 publications

Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice

Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice

Effect of cinnamomum zeylanicum blume essential oil on the rowth and morphogenesis of some potentially pathogenic Aspergillus species

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

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