Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil

Abstract

Mitigation of xerophilic storage fungi-associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate Aspergillus flavus MTCC 10680 susceptibility to Allium species (A. sativum L., A. cepa L., and A. cepa var. aggregatum) extracts, composition, and in silico confirmation of extract's phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of Allium was also determined. All the Allium species extracts exhibited concentration dependent in vitro inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography-mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of A. sativum, A. cepa, A. cepa var. aggregatum, respectively. The Allium phytocostituents-like hexadecanoic acid, 5-Octanoyl-2,4,6(1H,3H,5H)-pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme ver1. Allium seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. Allium seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil Allium seasoning has anti-aflatoxin and food additive potential for use in food industries.

Groundnut Oil Biopreservation: Bioactive Components, Nutritional Value and Anti-Aflatoxigenic Effects of Traditional Ginger Seasoning

“…Three‐dimensional structures of ginger phytochemicals identified by GC‐MS were derived from PubChem (http://pubchem.ncbi.nlm.nih.gov/) and virtually screened for interactions with AF synthesis pathway components by molecular docking simulation into the polyketide synthase thioesterase and modeled ver 1 3D structures using AutoDock 4.0 as previously described (Murugan et al . ).…”

“…In rural India, like in many other parts of the world, consumers use raw, unrefined groundnut oils for their characteristic nutty aroma flavor and their ease of availability from local expellers (Murugan et al . ). However, final products obtained from moldy raw food materials could contain mycotoxins, which are present due to their inherent resistance to physical and chemical treatments (Manso et al .…”

“…Hence, at least trace amounts of AF are present in such products (Murugan et al . ). Not only these groundnut oils (Idris et al .…”

“…The inability to completely prevent AF contamination and factors such as associated health hazards and high economic costs necessitate the development of new technologies for the control and detoxification of food products that could be potentially contaminated with AF (Murugan et al . ). AF detoxification using herbal preparations is considered to be safer than other methods (physical, chemical and microbiological).…”

“…Ancient populations discovered many methods and ingredients, e.g., spices, that prevented food spoilage and extended storage life (Murugan et al . ). The rural population of South India, where the use of unrefined groundnut oil is traditional, uses ginger seasoning for long‐term storage of this product.…”