ANTIFUNGAL, ANTIAFLATOXIN AND ANTIOXIDANT ACTIVITY OF PLANT ESSENTIAL OILS AND THEIR IN VIVO EFFICACY IN PROTECTION OF CHICKPEA SEEDS

作者：Prakash Bhanu; Kedia Akash; Singh Aakanksha; Yadav Shashi; Singh Arti; Yadav Amrita; Deepika; Dubey Nawal Kishore^*

来源：Journal of Food Quality, 2016, 39(1): 36-44.

DOI：10.1111/jfq.12168

This study presents the efficacy of six essential oils (EOs), viz. Carum carvi, Myristica fragrans, Melaleuca leucadendra, Cinnamomum camphora, Pelargonium odoratissimum and Cymbopogon citratus, as food preservatives based on antifungal, antiaflatoxin and antioxidant activity. The minimum inhibitory concentration of EOs against aflatoxigenic strain of Aspergillus flavus (LHP-10) and 13 other storage molds ranged between 1.25 and 6.0 mu L/mL, while aflatoxin inhibition was observed at 1.0-5.0 mu L/mL. EOs also exhibited free-radical scavenging activity through DPPH (2,2-diphenyl-1-picrylhydrazil) assay as IC50 value ranged between 3.96 and 96.63 mu L/mL. The antifungal action of EOs was observed in terms of reduction in ergosterol content of the plasma membrane of A. flavus. The EOs provided >50% protection of chickpea samples against fungal association without affecting their germination during in vivo testing in storage containers. Based on antifungal, antiaflatoxigenic, antioxidant potential and in vivo efficacy, the tested EOs may be recommended as plant-based food preservatives.

• 出版日期2016-2