Claim · model-written summary
Essential oils provided more than 50% protection of chickpea samples against fungal association during storage.
- Taxon
- chickpea
Cicer arietinume5 - Treatment
- EOse5
- Outcome
- fungal associatione5
- Direction
- providede5
- Value
- >50%e5
- Setting
- storage containerse5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The EOs provided >50% protection of chickpea samples against fungal association without affecting their germination during in vivo testing in storage containers”
Title
Bhanu Prakash; Akash Kedia; Aakanksha Singh; et al. Journal of Food Quality 2015. doi:10.1111/jfq.12168
Other claims from this paper (6)
- Observation Essential oils had minimum inhibitory concentrations of 1.25 to 6.0 μL/mL against Aspergillus flavus and 13 other storage molds.
- Observation Essential oils inhibited aflatoxin at 1.0 to 5.0 μL/mL.
- Observation Essential oils showed free-radical scavenging activity with DPPH IC50 values of 3.96 to 96.63 μL/mL.
- Observation The antifungal action of essential oils reduced the ergosterol content of the Aspergillus flavus plasma membrane.
- Observation Essential oils did not affect chickpea seed germination in vivo.
- Recommendation The tested essential oils may be recommended as plant-based food preservatives.