Browsing by Author "Prashant Kumar Mishra"

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Antifungal and antiaflatoxigenic efficacy of Caesulia axillaris Roxb. essential oil against fungi deteriorating some herbal raw materials, and its antioxidant activity
(2012) Prashant Kumar Mishra; Ravindra Shukla; Priyanka Singh; Bhanu Prakash; Nawal Kishore Dubey
The study deals with evaluation of antifungal and antiaflatoxigenic Caesulia axillaris Roxb. essential oil (EO) against herbal raw materials deteriorating fungi and its free radical scavenging activity. During mycoflora analysis these herbal raw materials were found to be severely contaminated by different fungi and aflatoxins. A total of nine different fungal species were isolated from three herbal raw materials. Aspergillus flavus LHPtc was recorded as the highest aflatoxin B1 producing strain. EOs of some plants were tested for their fungitoxicity against the toxigenic strain A. flavus LHPtc, and C. axillaris EO was found as potent fungitoxicant. C. axillaris EO was chemically characterized through GC-MS analysis which depicted the presence of 18 compounds, dl-limonene and Euasarone being the major components. The EO exhibited broad spectrum of fungitoxicity against fungi causing postharvest deterioration of herbal raw materials. At 1.0μlml -1 the oil showed complete inhibition of fungal growth and aflatoxin B 1 production was inhibited at 0.8μlml -1. Free radical scavenging activity of the oil was also recorded by 2,2-diphenyl-1-picrylhydrazyl assay, and its IC 50 value was found 18μlml -1. The safety limit of the EO was determined in terms of LD 50 on mice, which was 9166.6μlkg -1, suggesting its non mammalian toxicity. The EO of C. axillaris may be recommended as a plant based preservative in enhancement of shelf life of herbal raw materials by preventing their lipid peroxidation as well as biodeterioration due to fungal and aflatoxin contamination. © 2011 Elsevier B.V.
Antifungal, anti-aflatoxigenic, and antioxidant efficacy of Jamrosa essential oil for preservation of herbal raw materials
(2012) Prashant Kumar Mishra; Ravindra Shukla; Priyanka Singh; Bhanu Prakash; Akash Kedia; Nawal Kishore Dubey
This study reports on fungal deterioration of five herbal raw materials and the antifungal, anti-aflatoxigenic, and antioxidant efficacy of Jamrosa essential oil (EO) and its two major components. Herbal raw materials were found associated with 14 fungal species, including strains of aflatoxin-producing Aspergillus flavus. Jamrosa EO and its major components Z-citral and linalyl acetate were assessed against the highest aflatoxin B 1 (AFB 1) producing strain, A. flavus LHPA 9. Jamrosa EO MIC for A. flavus LHPA 9 and the concentration that suppressed aflatoxin B 1 production was 0.4 μl ml -1. This EO was found more efficacious than its major components individually as well as in combination. Z-citral inhibited AFB 1 completely at 1.0 μl ml -1 while linalyl acetate did so at 0.7 μl ml -1. The combination of both the compounds completely inhibited AFB 1 production at 0.8 μl ml -1. Free radical scavenging activities (IC 50) of EO, Z-citral, linalyl acetate, and a combination of both compounds were 86 μl ml -1, 94 μl ml -1, 217 μl ml -1, and 158 μl ml -1, respectively. © 2012 Elsevier Ltd.
Antifungal, antiaflatoxigenic, and insecticidal efficacy of spearmint (Mentha spicata L.) essential oil
(2014) Akash Kedia; Bhanu Prakash; Prashant Kumar Mishra; C.S. Chanotiya; Nawal Kishore Dubey
This study reports on the chemically characterized essential oil (EO) from Mentha spicata L. which was tested as a plant-based pesticide in because it showed efficacy against food-deteriorating molds, aflatoxin production, lipid peroxidation, and the insect pest Callosobruchus chinensis. The chemical characterization of this EO through GC/GC-MS analysis depicted 13 compounds comprising 97.09% of the EO, carvone being the major component (59.6%). The EO significantly inhibited growth and aflatoxin B1 production by the toxigenic strain of Aspergillus flavus [LHP(C)-D6] at 1.0 and 0.9μl ml-1levels, respectively. The EO also had a broad fungitoxic effect against 19 food-deteriorating molds. The oil caused 100% mortality to C.chinensis during a fumigation test with an LC50 value of 0.003μlml-1 air after 24h of treatment and 100% repellency at 0.025μlml-1 air concentration. The EO of M.spicata at 0.1μlml-1 air concentration was recorded as the effective fumigant, showing 98.46% oviposition deterrency, 100% ovicidal activity, 88.84% larvicidal activity, 72.91% pupaecidal activity, and 100% antifeedant activity against C.chinensis. The phytotoxicity assay showed 100% germination of EO-treated chickpea seeds. The EO had a low mammalian toxicity with an LD50 of 8342.33μlkg-1 for oral toxicity on mice. The 50% inhibitory concentration (IC50) value of EO was 18.55μlml-1 during a DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay. © 2014.
Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its invivo practical applicability in preservation of Piper nigrum L. fruits
(Academic Press, 2014) Bhanu Prakash; Prashant Kumar Mishra; Akash Kedia; N.K. Dubey
The study explores the chemical profile, antimicrobial and antioxidant activity of Boswellia carterii essential oil (EO). The EO significantly inhibited growth and aflatoxin production by the food borne toxigenic strain of Aspergillus flavus at 1.75μl/ml and 1.25μl/ml respectively. It exhibited broad fungitoxic spectrum against 12 food borne moulds and also showed strong antioxidant activity, IC50 value and % inhibition of linoleic acid peroxidation being 0.64μl/ml and 51.68% respectively. The antifungal action of EO was observed in terms of reduction in ergosterol content of plasma membrane of A.flavus. As fumigant in food system in storage containers, the EO provided 65.38% protection against fungal deterioration of Piper nigrum. GC-MS results revealed 31 components of EO. The chemically characterized B. carterii EO may thus be recommended as plant based preservative in view of its antifungal, antiaflatoxigenic, antioxidant activity and efficacy in food system. © 2014 Elsevier Ltd.
Assessing essential oil components as plant-based preservatives against fungi that deteriorate herbal raw materials
(2013) Prashant Kumar Mishra; Priyanka Singh; Bhanu Prakash; Akash Kedia; Nawal Kishore Dubey; C.S. Chanotiya
This study assesses the antifungal efficacy of 14 essential oil (EO) components and some of their combinations as inhibitory to the growth of the aflatoxigenic fungus Aspergillus flavus LHPA9 isolated from biodeteriorating Asparagus racemosus herbal raw materials. The aim was to determine whether they could be recommended as plant-based preservatives for enhancement of the shelf life of herbal raw materials. Thymol, eugenol, menthol, and their combinations were highly efficacious as their minimum inhibitory concentration (MIC) for inhibition of fungal growth as well as aflatoxin B1 secretion was less than 1.0 μl ml-1. Geranyl acetate, linalool, β-asarone, 1, 8-cineol, and E-citral were moderately antifungal as their MIC ranged between 1.0 and 5.0 μl ml-1. During antioxidant activity 2, 2-diphenyl-1-picrylhydrazyl assay, thymol, eugenol, and β-caryophyllene showed strong radical scavenging activity, whereas β-asarone and p-cymene showed moderate activity. Some combinations of EO components showed synergism while others exhibited an additive or antagonism effect in their activity. The findings point to a recommendation that EO components are good alternatives to synthetic preservatives to prevent deterioration of stored herbal raw materials by fungal and aflatoxin contamination and free-radical oxidation. © 2013 Elsevier Ltd.
Biological activities of Cuminum cyminum seed oil and its major components against Callosobruchus chinensis and Sitophilus oryzae
(Elsevier, 2015) Akash Kedia; Bhanu Prakash; Prashant Kumar Mishra; Abhishek Kumar Dwivedy; Nawal Kishore Dubey
The study reports the fumigant, repellent, oviposition deterrent, ovicidal, larvicidal and pupaecidal activities of Cuminum cyminum seed essential oil and its 4 main components (cymene, γ-terpinene, cuminaldehyde and (-)-β-pinene) against Callosobruchus chinensis and Sitophilus oryzae. The essential oil, γ-terpinene and (-)-β-pinene showed pronounced activity in all parameters against both the insects. However, the susceptibility of C. chinensis was much higher than S. oryzae. Cymene and cuminaldehyde showed poor mortality to insects but caused moderate repellency and oviposition deterrency at 100. μl/L air. The essential oil when tested for practical application in protection of food commodities from insect infestation in storage containers, exhibited 100% and 97% feeding deterrent index at 100. μl/L air concentration against C. chinensis and S. oryzae damage respectively without affecting viability of chickpea and wheat. C. cyminum seed essential oil may thus be recommended as eco-friendly and biorational alternatives of synthetic pesticides for management of insect infestation of food commodities. cyminum essential oil cyminum essential oil as plant based pesticide. © 2015 Korean Society of Applied Entomology, Taiwan Entomological Society and Malaysian Plant Protection Society.
Botanicals as eco friendly biorational alternatives of synthetic pesticides against Callosobruchus spp. (Coleoptera: Bruchidae)—a review
(Springer, 2015) Akash Kedia; Bhanu Prakash; Prashant Kumar Mishra; Priyanka Singh; Nawal Kishore Dubey
The article presents the potential of botanicals in the management of Callosobruchus spp., the primary insect pest causing deterioration to a variety of stored legume grains. Different botanical formulations have been reported time to time showing pronounced insecticidal activity, repellence to pest, oviposition deterrency, adult emergence inhibition, ovicidal, larvicidal, pupaecidal activity and feeding deterrency based on their contact toxicity and fumigation effects. Some of the botanicals have also been practically proved efficacious to protect the stored food commodities from the bruchids during storage conditions. Such botanical formulations have shown their promise in integrated management of the pest as semiochemicals by showing behaviour altering efficacy against the bruchids, thereby, reducing the induced pest resistance problem which is frequently reported with synthetic pesticides. Hence, they may be recommended in food security programmes as eco-friendly and biorational alternatives of synthetic pesticides providing integrated management of the losses of stored food commodities due to infestation of bruchids. © 2013, Association of Food Scientists & Technologists (India).
Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene
(2010) Priyanka Singh; Ravindra Shukla; Bhanu Prakash; Ashok Kumar; Shubhra Singh; Prashant Kumar Mishra; Nawal Kishore Dubey
The study deals with antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima and Citrus sinensis essential oils (EOs) and their phytochemical composition. The EOs were obtained by hydrodistillation and their chemical profile was determined through GC and GC-MS analysis. Both the EOs and their 1:1 combination showed broad fungitoxic spectrum against different food contaminating moulds. The EOs and their combination completely inhibited aflatoxin B1 (AFB1) production at 500ppm, whereas, dl-limonene, the major component of EOs showed better antiaflatoxigenic efficacy even at 250ppm. Both the oils exhibited antioxidant activity as DPPH free radical scavenger in dose dependent manner. The IC50 for radical scavenging efficacy of C. maxima and C. sinensis oils were to be 8.84 and 9.45μlml-1, respectively. The EOs were found non-mammalian toxic showing high LD50 for mice (oral, acute). The oils may be recommended as safe plant based antimicrobials as well as antioxidants for enhancement of shelf life of food commodities by checking their fungal infestation, aflatoxin production as well as lipid peroxidation. © 2010 Elsevier Ltd.
Efficacy of Caesulia axillaris, Cymbopogon khasans and Cymbopogon martinii essential oils as plant based preservatives against degradation of raw materials of Andrographis paniculata by fungal spoilage
(Elsevier Ltd, 2015) Prashant Kumar Mishra; Bhanu Prakash; Akash Kedia; Abhishek K. Dwivedy; Nawal Kishore Dubey; Sayeed Ahmad
The study reports the qualitative degradation of raw materials of Andrographis paniculata during storage due to fungal and aflatoxin contamination and its control by essential oils (EOs) of Caesulia axillaris, Cymbopogon khasans and Cymbopogon martinii. The finger print profile of the herbal raw materials through high performance thin layer chromatography (HPTLC) revealed the significant degradation of andrographolide content (the major active component) due to fungal and aflatoxin contamination. The three EOs showed potent preservative effects during fumigation in storage containers providing 71.93%, 93.86% and 88.60% protection of herbal raw materials respectively from fungal contamination. The EOs were found to control the degradation of the active component of A.paniculata as well as reduce aflatoxin produced by toxigenic Aspergillus flavus. The EOs may increase the shelf life of raw materials of A.paniculata by controlling fungal and aflatoxin contamination as well as active component degradation during post harvest storage. © 2015 Elsevier Ltd.
Efficacy of chemically characterized Ocimum gratissimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices
(2011) Bhanu Prakash; Ravindra Shukla; Priyanka Singh; Prashant Kumar Mishra; Nawal Kishore Dubey; Ravindra Nath Kharwar
The paper reports the essential oil (EO) of Ocimum gratissimum as plant based preservative and recommends its application as a nontoxic antimicrobial and antiaflatoxigenic agent against fungal and aflatoxin contamination of spices as well their shelf life enhancer in view of its antioxidant activity. The EO exhibited antifungal activity against fungal isolates from some spices and showed better efficacy as fungitoxicant than prevalent fungicide Wettasul-80. The EO also completely checked the aflatoxin B1 (AFB1) synthesis by the toxigenic strains LHP-6 and LHP-10 of A. flavus isolated from Piper nigrum and Myristica fragrans respectively at 0.6μl/ml and 0.5μl/ml, respectively. In addition, EO showed antioxidant activity through DPPH free radical scavenging and β-carotene-linoleic acid bleaching assay. Methyl cinnamate (48.29%) and β-terpinene (26.08%) were recorded the major components of the oil through GC-MS analysis. The EO was found non-mammalian toxic showing high LD50 (11622.67μl/kg) during oral toxicity on mice. © 2010 Elsevier Ltd.
Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity
(2010) Bhanu Prakash; Ravindra Shukla; Priyanka Singh; Ashok Kumar; Prashant Kumar Mishra; Nawal Kishore Dubey
The study investigates fungal contamination in some dry fruits, spices and areca nut and evaluation of the essential oil (EO) of Piper betle var. magahi for its antifungal, antiaflatoxigenic and antioxidant properties. A total of 1651 fungal isolates belonging to 14 species were isolated from the samples and Aspergillus was recorded as the dominant genus with 6 species. Eleven aflatoxin B1 (AFB1) producing strains of A. flavus were recorded from the samples. Eugenol (63.39%) and acetyleugenol (14.05%) were the major components of 32 constituents identified from the Piper betle EO through GC and GC-MS analysis. The minimum inhibitory concentration (MIC) of P. betle EO was found 0.7μl/ml against A.flavus. The EO reduced AFB1 production in a dose dependent manner and completely inhibited at 0.6μl/ml. This is the first report on efficacy of P. betle EO as aflatoxin suppressor. EO also exhibited strong antioxidant potential as its IC50 value (3.6μg/ml) was close to that of ascorbic acid (3.2μg/ml) and lower than that of the synthetic antioxidants such as butylated hydroxytouene (BHT) (7.4μg/ml) and butylated hydroxyanisole (BHA) (4.5μg/ml). P. betle EO thus exhibited special merits possessing antifungal, aflatoxin suppressive and antioxidant characters which are desirable for an ideal preservative. Hence, its application as a plant based food additive in protection and enhancement of shelf life of edible commodities during storage and processing is strongly recommended in view of the toxicological implications by synthetic preservatives. © 2010 Elsevier B.V.
Efficacy of essential oils of Lippia alba (Mill.) N.E. Brown and Callistemon lanceolatus (Sm.) Sweet and their major constituents on mortality, oviposition and feeding behaviour of pulse beetle, Callosobruchus chinensis L.
(2011) Ravindra Shukla; Priyanka Singh; Bhanu Prakash; Ashok Kumar; Prashant Kumar Mishra; Nawal Kishore Dubey
BACKGROUND: Pulse beetle, Callosobruchus chinensis L., is the most destructive insect pest of pulses under storage in Asia and Africa. Keeping in view the negative impacts of synthetic insecticides and the demands of botanical pesticides, the present investigation explores the repellents, antifeedants, ovicidal, larvicidal and pupaecidal activity of two plant essential oils (EOs) and their major components, geranial and 1,8-cineole, when applied as fumigants for the management of the pulse beetle. RESULTS: EO of Callistemon lanceolatus (Sm.) Sweet caused 100% repellency of pulse beetle in a Y-shaped olfactometer at a dose of 150 μL, while Lippia alba (Mill.) N.E. Brown EO and 1,8-cineole showed 76 and 74.7% repellency at the same dose. At 0.1 μL mL -1, both the oils and 1,8-cineole provided 100% insect mortality. The EO of C. lanceolatus was recorded as the most effective fumigant, showing 96.03% oviposition deterrency and 100% antifeedant activity at 0.1 μL mL -1. The LD 50 of L. alba (11049.2 μL kg -1) and C. lanceolatus (14 626.3 μL kg -1) exhibited their favourable safety profiles when recorded on mice. CONCLUSION: EOs of L. alba and C. lanceolatus exhibited significant biological activity on the mortality and reproductive behaviour of pulse beetle. Based on their high LD 50 values, the oils could be safely recommended as non-mammalian toxic fumigants in management strategies for pulse beetle. © 2011 Society of Chemical Industry.
Efficacy of Some Essential Oil Components as Food Preservatives Against Food Contaminating Molds, Aflatoxin B1 Production and Free Radical Generation
(Blackwell Publishing Ltd, 2015) Bhanu Prakash; Prashant Kumar Mishra; Akash Kedia; Abhishek Kumar Dwivedy; N.K. Dubey
This study explores the efficacy of essential oil components, viz. Z-citral, E-citral, methyl cinnamate and fenchone individually and in combination (1:1:1:1), against food contaminating molds, aflatoxin B1 production and as antioxidant. The oil components (except fenchone) and their combination inhibited the aflatoxigenic strain of Aspergillus flavus (LHP-10) and 13 additional food-infesting molds at minimum inhibitory concentration ranging between 0.50 and 5.25μL/mL while aflatoxin production inhibited between 0.6 and 2.50μL/mL. Methyl cinnamate showed the highest antifungal and anti-aflatoxigenic activity followed by the combination, Z-citral, E-citral and fenchone. The oil components exhibited synergistic action during antioxidant activity as the oil combination was substantially superior (IC50 value 5.89μL/mL) to the sum of the individual antioxidant effects. The antifungal mechanism of action of components and their combination was studied by measuring the ergosterol content in the plasma membrane of mold species. During in vivo experiments in storage containers, the oil combination provided >50% protection of chickpea samples against fungal infestation up to 6 months of storage without affecting their viability. Practical Applications: Based on the results of the present investigation, some essential oil components and their combination may be recommended as plant-based preservatives in view of their antifungal activity against food-infesting molds, aflatoxin secretion and as antioxidant. The efficacy of the components in protecting the fungal contamination of chickpea samples during storage condition without affecting their viability strengthens their formulation for practical application. The study recommends some essential oil components to food and agri-industries as safer alternatives of synthetic preservatives in view of their adverse effects on consumer's health and environment. © 2015 Wiley Periodicals, Inc.
Fungal and mycotoxin contamination of herbal raw materials and prospects of higher plant products as plant-based preservatives during post-harvest processing
(Springer India, 2014) Nawal Kishore Dubey; Prashant Kumar Mishra; Akash Kedia; Bhanu Prakash
Herbal drugs have been used since ancient times for prevention and treatment of diseases as well as to promote health and healing. Generally, herbal drugs are considered to be free from side effects but the poor practices of their harvesting, collection, transportation and storage often lead to extensive fungal growth and accumulation of mycotoxins. Fungal and mycotoxin contaminations are the major cause of decline of market value of herbal drug raw materials. Such contamination degrades the quality of raw materials and the medicinal value of the formulated herbal drugs. Synthetic chemical preservatives have been prescribed to control different post-harvest fungal contaminations but due to their residual and mammalian toxicities, herbal pharmaceutical industries need some safer chemicals as preservatives during post-harvest processing of herbal raw materials. Currently, several plant-derived chemicals and their formulations are practically used on a large scale as antimicrobials and are recognized as safer alternatives of synthetic chemicals. Among the higher plant products, plant essential oils, being volatile in nature, may be recommended as botanical fumigants to minimize fungal growth and mycotoxin contamination of herbal drug raw materials. The present chapter deals with an account of fungal and mycotoxin contamination of herbal raw materials and the prospective of plant-derived chemicals as preservatives during post-harvest processing of herbal raw materials. © Springer India 2014 This work is subject. All rights reserved.
Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities - Potentials and challenges
(Elsevier Ltd, 2015) Bhanu Prakash; Akash Kedia; Prashant Kumar Mishra; N.K. Dubey
Stored food items are frequently contaminated by fungal infestations, mycotoxins secreted by toxigenic fungi, and free radical generation due to oxidative stress. In order to ensure the safety of food items, there is a need for control measures which are effective by antimicrobial, mycotoxin inhibitory as well as antioxidative action. Some synthetic chemicals used as preservatives have been reported to cause harmful effects to consumers and the environment. Different plant essential oils (EOs), naturally occurring plant-based volatile components, have often been reported to possess strong antimicrobial and antioxidant potential. Some EO formulations are currently used as food preservatives and are kept in the category "GRAS" in view of their favourable safety profile. Being volatile in nature, such EOs may be used as plant-based fumigants for stored food commodities. Hence, EOs may play a significant role in overcoming storage losses and in enhancing food shelf- life. This review presents an overview on EOs reported to have prominent efficacy against storage fungi, mycotoxins, and as antioxidants. In addition, safety concerns and future prospects as plant-based preservatives are also discussed. © 2014 Elsevier Ltd.
Safety assessment of Zanthoxylum alatum Roxb. essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits
(2012) Bhanu Prakash; Priyanka Singh; Prashant Kumar Mishra; N.K. Dubey
The investigation deals with antifungal, antiaflatoxin and antioxidant efficacy of Zanthoxylum alatum Roxb. essential oil (EO), its two major constituents and their comparison with five commonly used organic acid preservatives. The chemical profile of EO, characterized through GC and GC-MS analysis, revealed linalool (56.10%) and methyl cinnamate (19.73%) as major components. The EO, linalool and methyl cinnamate completely inhibited the growth of a toxigenic strain of A. flavus (LHP-10) as well as aflatoxin B 1 secretion at different concentrations. Methyl cinnamate was found to be more efficacious than EO, linalool and five organic acid preservatives, showing antifungal and antiaflatoxigenic efficacy at a low concentration (0.6μl/ml) and the nature of its toxicity was fungicidal. However, EO showed strong antioxidant activity with an IC 50 value at 5.6μl/ml. Moreover, EO was found to have negligible mammalian toxicity as its LD 50 value, determined through oral administration on mice, was calculated to be 6124μl/kg body weight during safety profile assessment. During in vivo investigation on fruit systems, the Zanthoxylum EO, when tested as fumigant, provided 66.27% and 86.33% protection respectively at 1.25μl/ml and 2.5μl/ml against fungi infesting Piper nigrum L. fruits demonstrating its practical efficacy as a plant based antimicrobial for post harvest application. © 2011 Elsevier B.V..