Effect of Spice Extract on Fungal Inhibition

Thyagaraja, Nagappa; Hosono, Akiyoshi

doi:10.1006/fstl.1996.0042

Cited by 17 publications

(6 citation statements)

References 7 publications

(9 reference statements)

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“…Earlier reports showed that some essential oils are able to inhibit the mycelial growth of fungi in laboratorial media and foodstuffs (4,33,43). However, the antifungal property of different essential oils ranges from a narrow to wide spectrum depending on the assayed essential oil, its concentration and the target fungal (8,15,18,36,46).…”

Section: Discussionmentioning

confidence: 99%

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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Section: Discussionmentioning

confidence: 99%

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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“…Basil (750 ppm) was effective to inhibit the mycelial growth up to 7 days. Thyagaraja and Hosono (1996) assayed the ability of chilli, coriander, pepper, cumin and asafoetida to inhibit food spoilage moulds (Rhizopus azygosporus, Mucor dimorphosphorous, Penicillium commune, Fusarium solani) and asafoetida showed promising results in inhibiting the fungal growth. Among the ethanolic and aqueous asafoetida extract, only ethanolic fraction showed antifungal property.…”

Section: Antifungal Activitymentioning

confidence: 99%

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Souza

Stamford

Lima

et al. 2005

Braz. arch. biol. technol.

118

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There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxinssynthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.

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“…Some spices such as black pepper, cumin and ginger have outstanding antioxidant and antimicrobial effects (ElGhorab et al, 2010;Gülçin, 2005;Hinneburg et al, 2006;Shelef, 1984;Witkowska et al, 2013). In addition, it is known that some spices such as black pepper, chili, coriander and cumin show a significant antifungal activity (Thyagaraja and Hosono, 1996). On the other hand, they may contain some undesirable components such as mycotoxins, pesticides, polycyclic carbohydrates residues and heavy metals that may cause problems in human health.…”

Section: Introductionmentioning

confidence: 99%

Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger

Blagojević¹,

Begovic

2015

Facta Univ Phys Chem Technol

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In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm  0.79 ppm, 0.01 ppm  0.10 ppm and 0.01 ppm  0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.7013.10% and 3.406.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption.

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Effect of Spice Extract on Fungal Inhibition

Cited by 17 publications

References 7 publications

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

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

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger

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