Abstract
Abstract This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity. The minimum inhibitory concentration of EOs against aflatoxigenic strain of A spergillus flavus ( LHP ‐10) and 13 other storage molds ranged between 1.25 and 6.0 μL/mL, while aflatoxin inhibition was observed at 1.0–5.0 μL/mL. EOs also exhibited free‐radical scavenging activity through DPPH (2,2‐diphenyl‐1‐picrylhydrazil) assay as IC 50 value ranged between 3.96 and 96.63 μL/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. Practical Applications Some safer alternatives are urgently required to replace prevalent synthetic preservatives that have adverse effects on consumer's health and environment. In that respect, some essential oils ( EOs ) have shown potency in the formulation of plant‐based preservatives against food deterioration from fungi. Based on the results of the present investigation, some EOs may be recommended as plant‐based preservatives in view of their antifungal potency against foodborne molds, aflatoxin secretion and as antioxidant. The EOs also showed efficacy in protecting chickpea seeds from fungal contamination during storage without affecting their viability, strengthening their formulation for practical application.
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Claims 7
Claim · model-written summary
Essential oils had minimum inhibitory concentrations of 1.25 to 6.0 μL/mL against Aspergillus flavus and 13 other storage molds.
- Taxon
- C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratuse0
- Interactor
- Aspergillus flavus
Aspergillus flavuse1pathogen - Outcome
- minimum inhibitory concentratione1
- Value
- 1.25 and 6.0 μL/mLe1
- Qualifier
- 13 other storage moldse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity.”
e1“The minimum inhibitory concentration of EOs against aflatoxigenic strain of A spergillus flavus ( LHP ‐10) and 13 other storage molds ranged between 1.25 and 6.0 μL/mL”
Claim · model-written summary
Essential oils inhibited aflatoxin at 1.0 to 5.0 μL/mL.
Verbatim
e0“This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity.”
e2“while aflatoxin inhibition was observed at 1.0–5.0 μL/mL”
Claim · model-written summary
Essential oils showed free-radical scavenging activity with DPPH IC50 values of 3.96 to 96.63 μL/mL.
Verbatim
e0“This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity.”
e3“EOs also exhibited free‐radical scavenging activity through DPPH (2,2‐diphenyl‐1‐picrylhydrazil) assay as IC 50 value ranged between 3.96 and 96.63 μL/mL”
Claim · model-written summary
The antifungal action of essential oils reduced the ergosterol content of the Aspergillus flavus plasma membrane.
Verbatim
e0“This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity.”
e4“The antifungal action of EOs was observed in terms of reduction in ergosterol content of the plasma membrane of A . flavus”
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 reportedComparator
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”
Claim · model-written summary
Essential oils did not affect chickpea seed germination in vivo.
- Taxon
- chickpeaCicer arietinume5
- Outcome
- germinatione5
- Qualifier
- without affectinge5
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”
Claim · model-written summary
The tested essential oils may be recommended as plant-based food preservatives.
Verbatim
e0“This study presents the efficacy of six essential oils ( EOs ), viz. C arum carvi , M yristica fragrans , M elaleuca leucadendra , C innamomum camphora , P elargonium odoratissimum and C ymbopogon citratus , as food preservatives based on antifungal, antiaflatoxin and antioxidant activity.”
e6“Based on antifungal, antiaflatoxigenic, antioxidant potential and in vivo efficacy, the tested EOs may be recommended as plant‐based food preservatives”