Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus Link

Abstract

Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic mycotoxins. Consumption of aflatoxin-contaminated food and commodities poses serious hazards to the health of humans and animals. Turmeric, Curcuma longa L., is a native plant of Southeast Asia and has antimicrobial, antioxidant and antifungal properties. This paper reports the antiaflatoxigenic activities of the essential oil of C. longa and curcumin. The medium tests were prepared with the oil of C. longa, and the curcumin standard at concentrations varied from 0.01% to 5.0%. All doses of the essential oil of the plant and the curcumin standard interfered with mycotoxin production. Both the essential oil and curcumin significantly inhibited the production of aflatoxins; the 0.5% level had a greater than 96% inhibitory effect. The levels of aflatoxin B(1) (AFB(1)) production were 1.0 and 42.7 μg/mL, respectively, for the samples treated with the essential oil of C. longa L. and curcumin at a concentration of 0.5%.

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

“…The bactericidal effect of 2% (v/v) EO T addition on yeast-mold was observed on day 7. The results of this study on yeast-mold were in agreement with the results obtained by studies reporting the strong antifungal activity of EO T [37][38][39]. Only the EWPP-coating showed a bacteriostatic effect on yeast-mold until the end of the storage period.…”

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“…This is in agreement, with Alnaqeeb et al (1992) who observed that histopathological changes in hepatic animals, pretreated with garlic, showed a significant decrease in the damage compared to controls. The chemopreventive effect and antiaflatoxigenic activity of garlic and curcumin have previously been recorded (Guengerich & Shimadam, 1991;Ferreira et al, 2013;Lee et al, 2001). Mahfouz (2015) recently, reported that in fish, curcumin exhibited protective impacts on aflatoxicosis in O. niloticus by reducing the oxidative stress and hence resulting in enhanced growth performance.…”

Combating Pathogenic Microorganisms Using Plant-Derived Antimicrobials: A Minireview of the Mechanistic Basis

“…Mahmoud [207] studied the effect of several plant essential oils on growth and toxin production of A. flavus and found that five essential oils, namely, geraniol, nerol, citronellol, cinnamaldehyde, and thymol, completely suppressed the growth of A. flavus and prevented aflatoxin synthesis in a liquid medium. Similarly, curcumin and essential oil from Curcuma longa have also been reported to inhibit A. flavus toxin production [208]. In another study, cumin and clove oils have been found to exert inhibitory effects on toxin production in A. parasiticus [209], wherein aflatoxin production was decreased by 99%.…”