Chemically characterised Pimenta dioica (L.) Merr. essential oil as a novel plant based antimicrobial against fungal and aflatoxin B1 contamination of stored maize and its possible mode of action.
Nat Prod Res
; 34(5): 745-749, 2020 Mar.
Article
em En
| MEDLINE
| ID: mdl-30421964
ABSTRACT
The chemical characterisation of Pimenta dioica essential oil (PDEO) revealed the presence of 50 components, amongst which α-Terpineol (30.31%) was the major component followed by ß-Linalool (6.75%) and γ-Terpinene (4.64%). The oil completely inhibited the growth of aflatoxin B1 secreting strain Aspergillus flavus LHP-VS-8 and aflatoxin B1 production at 2.5 µL/mL and 1.5 µL/mL, respectively. The oil caused dose dependent reduction of methylglyoxal (an AFB1 inducer), enhanced leakage of Ca2+, Mg2+ and K+ ions and significantly reduced ergosterol content of fungal plasma membrane. During in situ experiments, PDEO exhibited complete protection of fumigated maize cob slices from fungal infestation without affecting seed germination. The chemically characterised PDEO is recommended as a plant based preservative and shelf life enhancer of food commodities by preventing fungal growth, AFB1 production and lipid peroxidation. This is the first report on PDEO as inhibitor of AFB1 secretion and methylglyoxal biosynthesis.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Óleos Voláteis
/
Contaminação de Alimentos
/
Aflatoxina B1
/
Zea mays
/
Pimenta
/
Anti-Infecciosos
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article