Potential of essential oils for protection of grains contaminated by aflatoxin produced by Aspergillus flavus

Esper, Renata Haddad; Gonçalez, Edlayne; Marques, Márcia Ortiz Mayo; Felicio, Roberto Carlos; Felício, Joana D.

doi:10.3389/fmicb.2014.00269

Cited by 41 publications

(26 citation statements)

References 22 publications

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“…Some fungitoxic substances were already identified in mentrasto Esper et al, 2014), rue (Domingues et al, 2009;Azizi & Karouei, 2012), ginger (Sharma & Tiwari, 2013), false saffron (Ferreira et al, 2013;Parveen et al, 2013), citronella (Simic et al, 2008), rosemary (Ozcan & Chalchat, 2008), neem (Coventry & Allan, 2001) and eucalyptus citriodora (Aguiar et al, 2014). It is likely that fungicidal substances of wide spectrum present in the extracts and essential oils of these plants are involved in the inhibition of S. cepivora, such as precoceno in mentrasto , citronellal in citronella and eucalyptus citriodora (Simic et al, 2008;Tomazi et al, 2014), 1.8-cineole (eucalyptol) in ginger and rosemary (Ozcan & Chalchat, 2008;Sharma & Tiwari, 2013) and azadirachtin in neem (Coventry & Allan, 2001).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

et al. 2018

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Stromatinia cepivora is one of the major pathogens of Allium species worldwide. Assuming that substances produced by plants may be used in the management of this pathogen, the effect of plant extracts and essential oils on the mycelial growth and germination of S. cepivora was assessed in this study. The fungus was grown on PDA medium with aqueous and ethanolic extracts (20 %, m:v) of mentrasto, rue, ginger, false saffron, garlic and citronella at the concentrations of 1 or 10 mL L -1 and the essential oils of citronella, rosemary, neem and Corymbia citriodora at 100, 200, 400, 800 or 1,200 µL L -1 . None of the plant extracts reduced the germination of the sclerotia. All aqueous extracts at 10,000 µL L -1 reduced the growth of the fungus from 28.0% to 53.5%. At the 1,000 µL L -1 , the ethanolic extracts of ginger, citronella, rue and false saffron reduced the mycelial growth of the pathogen up to 45.1 %, especially the extract of ginger. The essential oils of all the plants suppressed the mycelial growth of S. cepivora at 800 and 1,200 µL L -1 , especially the citronella and rosemary oils at 1,200 µL L -1 , which caused 100% of inhibition. 5 % of sclerotia germinated in PDA containing the oils at 1,200 µL L -1 , regardless the plants. The extracts of mentrasto, rue, ginger, false saffron and citronella and especially the essential oils of citronella, rosemary, neem and C. citriodora at 1,200 µL L -1 have substances that inhibit the growth of S. cepivora.Additional keywords: Allium spp.; alternative control; white rot. ResumoStromatinia cepivora é um dos principais patógenos de espécies de Allium em todo o mundo. Partindo do pressuposto de que substâncias produzidas por plantas podem ser usadas no manejo desse patógeno, o efeito de extratos vegetais e de óleos essenciais sobre o crescimento micelial e a germinação de S. cepivora foi avaliado neste estudo. O fungo foi cultivado em BDA com extratos aquosos e etanólicos (20%, m: v) de mentrasto, arruda, gengibre, falso-açafrão, alho e citronela, nas concentrações de 1 ou 10 mL L -1 e os óleos essenciais de citronela, alecrim, nim e eucalipto citriodora, a 100; 200; 400; 800 ou 1.200 µL L -1 . Nenhum dos extratos de plantas reduziu a germinação dos escleródios. Todos os extratos aquosos a 10.000 µL L -1 reduziram o crescimento do fungo, variando de 28,0% a 53,5%. Na concentração de 10.000 µL L -1 , os extratos etanólico de gengibre, citronela, arruda e falso-açafrão reduziram o crescimento micelial do patógeno até 45,1%, especialmente o extrato de gengibre. Os óleos essenciais de todas as plantas suprimiram o crescimento micelial de S. cepivora a 800 e 1.200 µL L -1 , especialmente a citronela e os óleos de alecrim, a 1.200 µL L -1 , que causaram 100% de inibição, 5% dos escleródios germinados em BDA contendo os óleos na concentração de 1.200 µL L -1 , independentemente da planta. Os extratos de mentrasto, arruda, gengibre, açafrão e falsa-citronela e, especialmente, os óleos essenciais de citronela, alecrim, nim e eucalipto citriodora, em 1200 µL L -1 , têm...

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Section: Discussionmentioning

confidence: 99%

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

et al. 2018

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“…Many studies in recent years have focused on the antifungal potential of EOs against Aspergillus and Fusarium genera, mainly on cereal matrices such as rice, oat, maize or wheat (Fandohan et al 2004; Marin et al 2004; Velluti et al 2004; Sumalan et al 2013; Esper et al 2014; Prakash et al 2015; Kumar et al 2016; Santamarina et al 2016; Tagne et al 2016; Tian et al 2016; Boukaew et al 2017; Bozik et al 2017). However, the available literature provides limited data concerning comprehensive studies on the effect of EOs on the inhibition of both Fusarium growth and mycotoxin biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

Antifungal activity of selected essential oils against Fusarium culmorum and F. graminearum and their secondary metabolites in wheat seeds

et al. 2019

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Essential oils (EOs) are products of plant origin and include mixtures of different chemical compounds. These volatile substances have many interesting properties, including antifungal properties. Fungi may develop under field conditions on crops such as wheat or corn and are able to synthesize mycotoxins, which adversely affect livestock and human health. In the present study, selected EOs were used to inhibit the growth of Fusarium graminearum and F. culmorum and reduce the concentrations of mycotoxins in wheat grain. The EOs significantly inhibited the growth of tested Fusarium species (90.99–99.99%), as determined based on ergosterol quantitative analysis. Only the addition of orange oil to F. culmorum exhibits a different inhibition capacity (68.13%). EO application resulted in a large reduction in zearalenone content (99.08–99.99%); only in the case of orange oil application was the reduction estimated at approximately 68.33%. However, all EOs provided a significant reduction in the concentration levels of group B trichothecenes (94.51–100%). It can be concluded that EOs inhibit the growth of fungi of the genus Fusarium and reduce concentration levels of the mycotoxins zearalenone and group B trichothecenes.

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“…Majority of researches have focused on evaluation of inhibitory effect of EOs against A. flavus growth and AFB1 production. For example, the mycelial growth of A. flavus and production of AFB1 effectively inhibited by adding oregano oil in corn and soybean seeds (Esper, Gonçalez, Marques, Felicio, & Felicio, 2014). Recent studies have also demonstrated that EOs (e.g., oregano, thyme, clove, and cinnamon oil) can be effective for controlling fusarium mycotoxins in maize and wheat grains (Magan, Aldred, Mylona, & Lambert, 2010; Velluti et al., 2004).…”

Section: Mycotoxin Management In Cereal‐based Foodmentioning

confidence: 99%

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Wan

Chen

Rao

2020

Comp Rev Food Sci Food Safe

101

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Mycotoxins contamination in cereal-based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food. Therefore, it is with great urgency to develop strategies to inhibit fungi growth and mycotoxin production during food processing. This review begins by discussing physicochemical properties of five most common mycotoxins (aflatoxins, fumonisins, ochratoxins, deoxynivalenol, and zearalenone) found in cereal grains, regulation for mycotoxins in food, and their potential negative impact on human health. The fate of mycotoxins during major cereal-based food processing including milling, breadmaking, extrusion, malting, and brewing was then summarized. In the end, traditional mitigation strategies including physical and chemical and potential application of biocontrol agent and essential oil nanoemulsions that can be applied during food processing were discussed. It indicated that no single method is currently available to completely prevent mycotoxin contamination in cereal foods.

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Potential of essential oils for protection of grains contaminated by aflatoxin produced by Aspergillus flavus

Cited by 41 publications

References 22 publications

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

Antifungal activity of selected essential oils against Fusarium culmorum and F. graminearum and their secondary metabolites in wheat seeds

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

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