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Kendir G, Özek G, Köroğlu A, Özek T. The quality evaluation of the laurel leaf samples sold in the market under the name of "Defne Yaprağı". PROTOPLASMA 2024; 261:303-316. [PMID: 37816984 DOI: 10.1007/s00709-023-01897-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 09/22/2023] [Indexed: 10/12/2023]
Abstract
Laurus nobilis L. is an aromatic shrub or tree, Mediterranean element. The leaves are employed as a spice and for medicinal purposes. It is known by various names in Turkey, such as "defne, har and tehnel." In this study, 15 different laurel leaf samples were purchased from 6 different cities in Turkey, diagnosed, and evaluated in terms of quality. The conditions of use and sale of these samples were evaluated. The essential oils obtained from the leaf samples were analyzed, and their physical properties such as density, refractive index, and optical rotation were determined. In the chemical composition of the oils, 1,8-cineole (41.2-64.4%), sabinene (1.5-15.9%), and α-terpinyl acetate (1.5-15%) have been found to be the major components. However, in one station, the presence of 1,8-cineole was not be determined. Laurel leaf drugs offered for sale in some provinces of Turkey were purchased from the market and their morphological characteristics and essential oil profiles were examined and evaluated in terms of public health. It was determined that these samples should be standardized and quality-controlled before being released to the market.
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Affiliation(s)
- Gülsen Kendir
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Süleyman Demirel University, Isparta, Türkiye.
| | - Gülmira Özek
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, Eskişehir, Türkiye
| | - Ayşegül Köroğlu
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Tandoğan, Ankara, Türkiye
| | - Temel Özek
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, Eskişehir, Türkiye
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2
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Almeida NA, Freire L, Carnielli-Queiroz L, Bragotto APA, Silva NCC, Rocha LO. Essential oils: An eco-friendly alternative for controlling toxigenic fungi in cereal grains. Compr Rev Food Sci Food Saf 2024; 23:e13251. [PMID: 38284600 DOI: 10.1111/1541-4337.13251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 09/01/2023] [Accepted: 09/15/2023] [Indexed: 01/30/2024]
Abstract
Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.
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Affiliation(s)
- Naara A Almeida
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Luísa Freire
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Cidade Universitária, Campo Grande, Mato Grosso do Sul, Brazil
| | - Lorena Carnielli-Queiroz
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Espírito Santo, Vitória-Espírito Santo, Brazil
| | - Adriana P A Bragotto
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Nathália C C Silva
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Liliana O Rocha
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
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Feng J, Yanshao B, Wang H, Zhang X, Wang F. Recent advancements on use of essential oils as preservatives against fungi and mycotoxins spoiling food grains. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1242-1263. [PMID: 37549249 DOI: 10.1080/19440049.2023.2240894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 07/07/2023] [Accepted: 07/13/2023] [Indexed: 08/09/2023]
Abstract
Spoilage of grains by mycotoxigenic fungi poses a great threat to food security and human health. Conventionally used chemical agents to prevent grain fungi contamination cause increasingly significant problems such as microbial resistance, residual toxicity and environmental unfriendliness. In recent years, plant essential oils (EOs) have become a hot spot in the research of control of grain fungi and mycotoxins, due to their extensive sources, non-toxicity, environmental friendliness and good antifungal efficiency. The current review aims to provide an overview of the prevention of fungi and mycotoxins in grain through EOs. The antifungal and toxin inhibition efficiency of different EOs and their effective components are investigated. The inhibition mechanism of EOs on fungi and mycotoxins in grains is introduced. The influence of EOs treatment on the change of grain quality is also discussed. In addition, the formulations and techniques used to overcome the disadvantages of EOs application are introduced. The results of recent studies have confirmed that EOs provide great potential for controlling common fungi and mycotoxins in grains, and enhancing quantity and quality safety of grains.
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Affiliation(s)
- Jiachang Feng
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Bowen Yanshao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - He Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Xiaowei Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Fenghe Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
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Ben Miri Y, Nouasri A, Herrera M, Djenane D, Ariño A. Antifungal Activity of Menthol, Eugenol and Their Combination against Aspergillus ochraceus and Aspergillus niger In Vitro and in Stored Cereals. Foods 2023; 12:foods12112108. [PMID: 37297353 DOI: 10.3390/foods12112108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/15/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Aspergillus ochraceus and Aspergillus niger are spoilage and mycotoxin-producing fungi that can contaminate agricultural commodities and derived products. In the present study, menthol, eugenol, and their combination (mix 1:1) were tested to determine their contact and fumigation toxicity against the two fungi. Menthol, eugenol, and their mixture significantly reduced mycelial growth and spore germination at concentrations from 300 to 600 µg/mL, and the inhibitory effects showed clear dose dependence. The minimum inhibitory concentration (MIC) values against A. ochraceus were 500 µg/mL (menthol), 400 µg/mL (eugenol), and 300 µg/mL (mix 1:1), while the MIC values for A. niger were 500 µg/mL (menthol), 600 µg/mL (eugenol), and 400 µg/mL (mix 1:1). Additionally, the analyzed compounds exhibited more than 50% protection against A. ochraceus and A. niger by fumigation of stored cereal grains (maize, barley, and rice) in sealed containers. The binary mixture of menthol and eugenol showed synergistic effects against both fungi in both in vitro direct contact and stored grain fumigation trials. The results of the present study provide a scientific basis for the application of a combination of natural antifungals in food preservation.
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Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M'sila 28000, Algeria
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria
| | - Ahmed Nouasri
- Laboratory of Bioactive Products and Biomass Valorization Research, ENS Kouba, P.O. Box 92, Vieux-Kouba, Algiers 16308, Algeria
| | - Marta Herrera
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
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Oğuz MÇ, Oğuz E, Güler M. Seed priming with essential oils for sustainable wheat agriculture in semi-arid region. PeerJ 2023; 11:e15126. [PMID: 37009155 PMCID: PMC10062347 DOI: 10.7717/peerj.15126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Accepted: 03/04/2023] [Indexed: 03/29/2023] Open
Abstract
Drought is one of the major constraints to global crop production. A number of sustainable systems have focused on the development of environmentally friendly innovative biotechnological interventions to prevent yield losses. The use of essential oils as a seed priming agent can make an important contribution as a natural stimulant in increasing drought stress tolerance. This study focuses on the effects of seeds coated with different doses (D0 (0%), D1 (0.01%), D2 (0.05%), D3 (0.10%) and D4 (0.25%)) of sage, rosemary and lavender essential oils on wheat germination, seedling establishment and yield parameters. Turkey’s local wheat genotype Köse was used as plant material. The impact of the seed priming on germination rate, coleoptile length, shoot length, root length, shoot fresh and dry weight, root fresh and dry weight, relative water content (RWC), proline, and chlorophyll contents was assessed in laboratory experiments. In addition, the effect of essential oil types on yield parameters and agronomic components (plant height, spike height, number of grains per spike, grain yield per spike, grain yield per unit area, thousand-grain weight) was evaluated in a field experiment during the 2019–2020 crop seasons in a semi-arid climate. According to laboratory results, the highest germination rate among all treatment doses was determined in the D2 treatment (rosemary 93.30%, sage 94.00% and lavender 92.50%), while the lowest germination rates for all essential oil types were determined in the D4 treatment (rosemary 41.70%, sage 40.90% and lavender 40.90%). Increasing treatment doses showed a similar suppressive effect on the other parameters. In the field experiment, the highest grain yield (256.52 kg/da) and thousand-grain weight (43.30 g) were determined in the rosemary treatment. However, the priming treatment has an insignificant on the number of grains per spike and the spike length. The light of these results, the effects of essential oil types and doses on yield parameters were discussed. The findings highlight the importance of using essential oils in seed priming methods for sustainable agricultural practices.
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Dequenne I, Philippart de Foy JM, Cani PD. Developing Strategies to Help Bee Colony Resilience in Changing Environments. Animals (Basel) 2022; 12:ani12233396. [PMID: 36496917 PMCID: PMC9737243 DOI: 10.3390/ani12233396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/16/2022] [Accepted: 11/30/2022] [Indexed: 12/10/2022] Open
Abstract
Climate change, loss of plant biodiversity, burdens caused by new pathogens, predators, and toxins due to human disturbance and activity are significant causes of the loss of bee colonies and wild bees. The aim of this review is to highlight some possible strategies that could help develop bee resilience in facing their changing environments. Scientists underline the importance of the links between nutrition, microbiota, and immune and neuroendocrine stress resistance of bees. Nutrition with special care for plant-derived molecules may play a major role in bee colony health. Studies have highlighted the importance of pollen, essential oils, plant resins, and leaves or fungi as sources of fundamental nutrients for the development and longevity of a honeybee colony. The microbiota is also considered as a key factor in bee physiology and a cornerstone between nutrition, metabolism, growth, health, and pathogen resistance. Another stressor is the varroa mite parasite. This parasite is a major concern for beekeepers and needs specific strategies to reduce its severe impact on honeybees. Here we discuss how helping bees to thrive, especially through changing environments, is of great concern for beekeepers and scientists.
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Affiliation(s)
- Isabelle Dequenne
- J-M Philippart de Foy & I Dequenne Consultation, Avenue Orban, 127, 1150 Brussels, Belgium
| | | | - Patrice D. Cani
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain, Université Catholique de Louvain, 1200 Brussels, Belgium
- WELBIO Department, WEL Research Institute, Walloon Excellence in Life Sciences and BIOtechnology (WELBIO), Avenue Pasteur, 6, 1300 Wavre, Belgium
- Correspondence:
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Tahiri NELH, Saghrouchni H, Hamamouch N, Khomsi ME, Alzahrani A, Salamatullah AM, Badiaa L, Lrhorfi LA. Treatment with Glyphosate Induces Tolerance of Citrus Pathogens to Glyphosate and Fungicides but Not to 1,8-Cineole. Molecules 2022; 27:8300. [PMID: 36500391 PMCID: PMC9737398 DOI: 10.3390/molecules27238300] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
During the postharvest period, citrus fruits are exposed to Penicillium italicum, Penicillium digitatum, and Geotrichum candidum. Pesticides such as imazalil (IMZ), thiabendazole (TBZ), orthophenylphenol (OPP), and guazatine (GUA) are commonly used as antifungals. Glyphosate (GP) is also used in citrus fields to eliminate weed growth. The sensitivity of fungal pathogens of citrus fruit to these pesticides and 1,8-cineole was evaluated, and the effect of GP on the development of cross-resistance to other chemicals was monitored over a period of 3 weeks. IMZ most effectively inhibited the mycelial growth and spore germination of P. digitatum and P. italicum, with minimum inhibitory concentrations (MICs) of 0.01 and 0.05 mg/mL, respectively, followed by 1,8-cineole, GP, and TBZ. 1,8-Cineole and GP more effectively inhibited the mycelial growth and spore germination of G. candidum, with minimum inhibitory concentrations (MICs) of 0.2 and 1.0 mg/mL, respectively, than OPP or GUA. For the spore germination assay, all substances tested showed a total inhibitory effect. Subculturing the fungal strains in culture media containing increasing concentrations of GP induced fungal tolerance to GP as well as to the fungicides. In soil, experiments confirmed that GP induced the tolerance of P. digitatum to TBZ and GP and the tolerance of P. italicum to IMZ, TBZ, and GP. However, no tolerance was recorded against 1,8-cineole. In conclusion, it can be said that 1,8-cineole may be recommended as an alternative to conventional fungicides. In addition, these results indicate that caution should be taken when using GP in citrus fields.
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Affiliation(s)
- Nor EL Houda Tahiri
- Laboratory of Biochemistry, Biotechnologies and Health and Environment, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P. 133, Kenitra 14000, Morocco; (N.E.H.T.); (L.A.L.)
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life, Faculty of Sciences Dhar El Mahraz, University of Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (N.H.); (L.B.)
| | - Hamza Saghrouchni
- Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, Balcalı/Sarıçam, 01330 Adana, Turkey
| | - Noureddine Hamamouch
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life, Faculty of Sciences Dhar El Mahraz, University of Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (N.H.); (L.B.)
- Department of Entomology and Plant Pathology, North Carolina State University, Raleigh, NC 27695, USA
| | - Mostafa El Khomsi
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P. 133, Kenitra 14000, Morocco;
| | - Abdulhakeem Alzahrani
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.); (A.M.S.)
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.); (A.M.S.)
| | - Lyoussi Badiaa
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life, Faculty of Sciences Dhar El Mahraz, University of Sidi Mohamed Ben Abdellah, Fez 30000, Morocco; (N.H.); (L.B.)
| | - Lalla Aicha Lrhorfi
- Laboratory of Biochemistry, Biotechnologies and Health and Environment, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P. 133, Kenitra 14000, Morocco; (N.E.H.T.); (L.A.L.)
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Maleš I, Dragović-Uzelac V, Jerković I, Zorić Z, Pedisić S, Repajić M, Garofulić IE, Dobrinčić A. Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages. Antioxidants (Basel) 2022; 11:antiox11061140. [PMID: 35740037 PMCID: PMC9220411 DOI: 10.3390/antiox11061140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 01/12/2023] Open
Abstract
Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L-1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL-1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL-1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL-1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL-1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.
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Affiliation(s)
- Ivanka Maleš
- Department of Pharmacy, The School of Medicine, University of Split, 21000 Split, Croatia;
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia;
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
| | - Ana Dobrinčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (Z.Z.); (S.P.); (M.R.); (I.E.G.)
- Correspondence: (V.D.-U.); (A.D.)
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Haghighi TM, Saharkhiz MJ, Khalesi M, Mousavi SS, Ramezanian A. Eco-friendly 'ochratoxin A' control in stored licorice roots - quality assurance perspective. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1321-1336. [PMID: 35594289 DOI: 10.1080/19440049.2022.2077460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
According to toxicity data, ochratoxin A (OTA) is the second most important mycotoxin and is produced by Aspergillus and Penicillium. As a natural antifungal agent, clove essential oil (CEO) is a substance generally recognised as safe (GRAS) and shows strong activity against fungal pathogens. Here, we aimed to investigate the control efficacy of CEO in nano-emulsions (CEN) against OTA production in licorice roots and rhizomes during storage. The experiments were performed under simulated conditions of all four seasons (i.e. Spring, Summer, Autumn and Winter). Relative humidity (RH) and temperature were simulated in desiccators along with various salt solutions in incubators. Fresh licorice roots were immersed in CEN at various concentrations (150, 300, 600, 1200 and 2400 µl/l). Before utilising the nano-emulsions, we measured their polydispersity index and mean droplet size by the dynamic light scattering (DLS) technique. Also, the chemical composition of the CEO was determined using GC and GC-MS analyses. Sampling was carried out to monitor OTA once every five days. The samples were dried immediately and analysed by high-performance liquid chromatography (HPLC). Results showed that various concentrations of CEN inhibited the growth of fungi and OTA production. The most effective CEN concentrations were 1200 and 2400 µl/l, which reduced OTA production to 19 and 20 ppb under Winter and Autumn conditions, respectively. These results suggest an effective eco-friendly method for the storage of licorice to reduce postharvest fungal decay.
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Affiliation(s)
| | - Mohammad Jamal Saharkhiz
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran.,Medicinal Plants Processing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammadreza Khalesi
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick, Ireland
| | - Seyyed Sasan Mousavi
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asghar Ramezanian
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
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Jia H, Yamashita T, Li X, Kato H. Laurel Attenuates Dexamethasone-Induced Skeletal Muscle Atrophy In Vitro and in a Rat Model. Nutrients 2022; 14:nu14102029. [PMID: 35631169 PMCID: PMC9143575 DOI: 10.3390/nu14102029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 12/13/2022] Open
Abstract
Prevention of muscle atrophy contributes to improved quality of life and life expectancy. In this study, we investigated the effects of laurel, selected from 34 spices and herbs, on dexamethasone (DEX)-induced skeletal muscle atrophy and deciphered the underlying mechanisms. Co-treatment of C2C12 myotubes with laurel for 12 h inhibited the DEX-induced expression of intracellular ubiquitin ligases—muscle atrophy F-box (atrogin-1/MAFbx) and muscle RING finger 1 (MuRF1)—and reduction in myotube diameter. Male Wistar rats were supplemented with 2% laurel for 17 days, with DEX-induced skeletal muscle atrophy occurring in the last 3 days. Laurel supplementation inhibited the mRNA expression of MuRF1, regulated DNA damage and development 1 (Redd1), and forkhead box class O 1 (Foxo1) in the muscles of rats. Mechanistically, we evaluated the effects of laurel on the cellular proteolysis machinery—namely, the ubiquitin/proteasome system and autophagy—and the mTOR signaling pathway, which regulates protein synthesis. These data indicated that the amelioration of DEX-induced skeletal muscle atrophy induced by laurel, is mainly mediated by the transcriptional inhibition of downstream factors of the ubiquitin-proteasome system. Thus, laurel may be a potential food ingredient that prevents muscle atrophy.
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Paparella A, Nawade B, Shaltiel-Harpaz L, Ibdah M. A Review of the Botany, Volatile Composition, Biochemical and Molecular Aspects, and Traditional Uses of Laurus nobilis. PLANTS 2022; 11:plants11091209. [PMID: 35567209 PMCID: PMC9100900 DOI: 10.3390/plants11091209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/26/2022]
Abstract
Laurus nobilis L. is an aromatic medicinal plant widely cultivated in many world regions. L. nobilis has been increasingly acknowledged over the years as it provides an essential contribution to the food and pharmaceutical industries and cultural integrity. The commercial value of this species derives from its essential oil, whose application might be extended to various industries. The chemical composition of the essential oil depends on environmental conditions, location, and season during which the plants are collected, drying methods, extraction, and analytical conditions. The characterization and chemotyping of L. nobilis essential oil are extremely important because the changes in composition can affect biological activities. Several aspects of the plant’s secondary metabolism, particularly volatile production in L. nobilis, are still unknown. However, understanding the molecular basis of flavor and aroma production is not an easy task to accomplish. Nevertheless, the time-limited efforts for conservation and the unavailability of knowledge about genetic diversity are probably the major reasons for the lack of breeding programs in L. nobilis. The present review gathers the scientific evidence on the research carried out on Laurus nobilis L., considering its cultivation, volatile composition, biochemical and molecular aspects, and antioxidant and antimicrobial activities.
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Affiliation(s)
- Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Balzarini, 1, 64100 Teramo, Italy;
| | - Bhagwat Nawade
- Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel;
| | - Liora Shaltiel-Harpaz
- Migal Galilee Research Institute, Kiryat Shmona 11016, Israel;
- Environmental Sciences Department, Tel Hai College, Upper Galilee 12210, Israel
| | - Mwafaq Ibdah
- Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel;
- Correspondence: ; Tel.: +972-4-953-9537; Fax: +972-4-983-6936
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Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment and Applications to Olive Industry Products. Foods 2022; 11:foods11050752. [PMID: 35267385 PMCID: PMC8909149 DOI: 10.3390/foods11050752] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 02/01/2023] Open
Abstract
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.
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Ceratonia siliqua L. kibbles, seeds and leaves as a source of volatile bioactive compounds for antioxidant food biopackaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100764] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Zhang W, Lv Y, Yang H, Wei S, Zhang S, Li N, Hu Y. Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09715-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Jafarzadeh S, Abdolmalek K, Javanmardi F, Hadidi M, Mousavi Khaneghah A. Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges, and perspectives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15555] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup WA 6027 Australia
| | - Khadije Abdolmalek
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Milad Hadidi
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
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Özdemir RC, Taştan Y, Güney K. Prevention of Saprolegniasis in rainbow trout (Oncorhynchus mykiss) eggs using oregano (Origanum onites) and laurel (Laurus nobilis) essential oils. JOURNAL OF FISH DISEASES 2022; 45:51-58. [PMID: 34514613 DOI: 10.1111/jfd.13531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 06/13/2023]
Abstract
The present study investigated the antifungal effects of essential oils of oregano (Origanum onites) and laurel (Laurus nobilis) on Saprolegniasis, a disease that occurs in rainbow trout eggs during the incubation period. Oregano and laurel were ground after drying, and essential oils were obtained by water distillation method using a Clevenger apparatus. The essential oils were added to potato dextrose agar (PDA) at the rates of 1-1000 ppm, and the minimum inhibitory concentration (MIC) was determined as 250 ppm whereas the minimum lethal concentration (MLC) was determined to be 500 ppm for both plants. In the in vivo trials, fertilized eggs were treated with predetermined doses either by bathing during water hardening and incubation period or only during incubation period, and death rates were monitored during embryological development. The best larvae hatching rate was determined in 500 ppm oregano and 500 ppm laurel groups treated during water hardening plus daily as 82.11% and 79.87%, respectively. According to the results, it was determined that oregano and laurel essential oils exhibited better results in all doses compared with the negative control group, and 500 ppm dose had a better effect than the positive control group treated with formalin.
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Affiliation(s)
- Rahmi Can Özdemir
- Department of Basic Sciences, Kastamonu University Fisheries Faculty, Kastamonu, Turkey
| | - Yiğit Taştan
- Department of Aquaculture, Kastamonu University Fisheries Faculty, Kastamonu, Turkey
| | - Kerim Güney
- Department of Forest Botany, Kastamonu University Forestry Faculty, Kastamonu, Turkey
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Singh BK, Tiwari S, Dubey NK. Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4879-4890. [PMID: 33852733 DOI: 10.1002/jsfa.11255] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 04/02/2021] [Accepted: 04/14/2021] [Indexed: 06/12/2023]
Abstract
Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco-friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant-based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin-induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Bijendra Kumar Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Shikha Tiwari
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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18
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Chang S, Mohammadi Nafchi A, Baghaie H. Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. Food Sci Nutr 2021; 9:3732-3739. [PMID: 34262732 PMCID: PMC8269680 DOI: 10.1002/fsn3.2334] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 04/25/2021] [Accepted: 04/27/2021] [Indexed: 12/23/2022] Open
Abstract
The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.
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Affiliation(s)
- Shadi Chang
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Homa Baghaie
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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Ovidi E, Laghezza Masci V, Zambelli M, Tiezzi A, Vitalini S, Garzoli S. Laurus nobilis, Salvia sclarea and Salvia officinalis Essential Oils and Hydrolates: Evaluation of Liquid and Vapor Phase Chemical Composition and Biological Activities. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10040707. [PMID: 33917630 PMCID: PMC8067454 DOI: 10.3390/plants10040707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 03/26/2021] [Accepted: 04/03/2021] [Indexed: 05/17/2023]
Abstract
Laurus nobilis, Salvia officinalis and Salvia sclarea essential oils (EOs) and hydrolates (HYs) were investigated to define their chemical compositions and biological properties. Gas-chromatography/Mass-spectrometry (GC/MS) and Headspace-GC/MS (HS-GC/MS) techniques were used to characterize the liquid and vapor phase chemical composition of EOs and HYs. 1,8-Cineole (42.2%, 33.5%) and α-pinene (16.7%, 39.0%) were the main compounds of L. nobilis EO; 1,8-cineole (30.3%, 48.4%) and camphor (17.1%, 8.7%) were for S. officinalis EO; linalyl acetate (62.6%, 30.1%) and linalool (11.1%, 28.9%) were for S. sclarea EO for the liquid and vapor phase, respectively. Chemical profile of HYs was characterized by 1,8-cineole (65.1%, 61.4%) as a main constituent of L. nobilis and S. officinalis HYs, while linalool (89.5%) was the main constituent of S. sclarea HY. The antioxidant activity of EOs and HYs was carried out by DPPH and ABTS assays and antimicrobial properties were also investigated by microdilution and the disc diffusion method for liquid and vapor phase against five different bacterial strains such as Escherichia coli ATCC 25922, Pseudomonas fluorescens ATCC 13525 and Acinetobacter bohemicus DSM 102855 among Gram-negative and Bacillus cereus ATCC 10876 and Kocuria marina DSM 16420 among Gram-positive. L. nobilis and S. officinalis EOs demonstrated considerable antibacterial activity, while S. sclarea EO proved to be less effective. Agar diffusion method and vapor phase test showed the EOs activity with the biggest halo inhibition diameters against A. bohemicus and B. cereus. A remarkably high antioxidant activity was determined for L. nobilis showing low EC50 values and also for S. sclarea; good EO results were obtained in both of the used assays. S. officinalis EC50 values were slightly higher to which corresponds to a lower antioxidant activity. Concerning the HYs, the EC50 values for L. nobilis, S. officinalis and S. sclarea were remarkably high corresponding to an extremely low antioxidant activity, as also obtained by expressing the values in Trolox equivalent antioxidant capacity (TEAC).
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Affiliation(s)
- Elisa Ovidi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (E.O.); (V.L.M.); (M.Z.); (A.T.)
| | - Valentina Laghezza Masci
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (E.O.); (V.L.M.); (M.Z.); (A.T.)
| | - Marta Zambelli
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (E.O.); (V.L.M.); (M.Z.); (A.T.)
| | - Antonio Tiezzi
- Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy; (E.O.); (V.L.M.); (M.Z.); (A.T.)
| | - Sara Vitalini
- Department of Agricultural and Environmental Sciences, University of Milan, 20122 Milano, Italy;
| | - Stefania Garzoli
- Department of Drug Chemistry and Technology, Sapienza University, 00185 Rome, Italy
- Correspondence:
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Li T, Chen M, Ren G, Hua G, Mi J, Jiang D, Liu C. Antifungal Activity of Essential Oil From Zanthoxylum armatum DC. on Aspergillus flavus and Aflatoxins in Stored Platycladi Semen. Front Microbiol 2021; 12:633714. [PMID: 33815316 PMCID: PMC8017187 DOI: 10.3389/fmicb.2021.633714] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 02/15/2021] [Indexed: 11/17/2022] Open
Abstract
The major objective of this study was to evaluate the inhibitory effect of essential oil (EO) from Zanthoxylum armatum DC. on Aspergillus flavus. The chemical composition of the EO was identified by gas chromatography–mass spectrometer. The minimum inhibitory concentration (MIC) of EO was investigated by liquid fermentation. The morphology, colony number, and aflatoxin content of A. flavus in platycladi semen were investigated by stereomicroscopy, scanning electron microscopy, plate counting, and high-performance liquid chromatography. The results indicated that the MIC of EO was 0.8 μL⋅mL–1, and the main components were β-phellandrene (7.53%), D-limonene (13.24%), linalool (41.73%), terpinen-4-ol (5.33%), and trans-nerolidol (6.30%). After the EO fumigated the platycladi semen, the growth of A. flavus slowed, and the mycelium shrank considerably. The number of colonies after EO treatment at room temperature and cold storage was significantly reduced, the inhibition effect was better under cold storage, and the aflatoxin B1 content did not exceed the standard within 100 days. Therefore, this study demonstrated the good potential of A. flavus growth inhibition during the storage of platycladi semen.
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Affiliation(s)
- Ting Li
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Mingyang Chen
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Guangxi Ren
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Guodong Hua
- Dongzhimen Hospital, Beijing University of Chinese Medicine, Beijing, China
| | - Jiu Mi
- Tibet University of Tibetan Medicine, Lhasa, China
| | - Dan Jiang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Chunsheng Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
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