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Efficacy of Lippia alba (Mill.) N.E. Brown essential oil and its monoterpene aldehyde constituents against fungi isolated from some edible legume seeds and aflatoxin B1 production
(2009) Ravindra Shukla; Ashok Kumar; Priyanka Singh; Nawal Kishore Dubey
The present study deals with evaluation of antifungal properties of Lippia alba essential oil (EO) and two of its monoterpene aldehyde constituents against legume-contaminating fungi. Seventeen different fungal species were isolated from 11 varieties of legumes, and aflatoxigenic isolates of Aspergillus flavus were identified. Hydrodistillation method was used to extract the EO from fresh leaves. The GC and GC-MS analysis of EO revealed the monoterpene aldehydes viz. geranial (22.2%) and neral (14.2%) as the major components. The antifungal activity of EO, geranial and neral was evaluated by contact assay on Czapek's-dox agar. The EO (0.25-1 μL/mL) and its two constituents (1 μL/mL) showed remarkable antifungal effects against all the fungal isolates (growth inhibition range 32.1-100%). Their minimal inhibitory (MIC) and fungicidal (MFC) concentrations for A. flavus were lower than those of the systemic fungicide Bavistin. Aflatoxin B1 (AFB1) production by three isolates of A. flavus was strongly inhibited even at the lower fungistatic concentration of EO and its constituents. There was no adverse effect of treatments on seed germination, and rather, there was enhanced seedling growth in the EO-treated seeds. It is concluded that L. alba EO and two of its constituents could be safely used as effective preservative for food legumes against fungal infections and mycotoxins. © 2009 Elsevier B.V. All rights reserved.
Efficacy of Artabotrys odoratissimus oil as a plant based antimicrobial against storage fungi and aflatoxin B1 secretion
(2009) Bhawana Srivastava; Priyanka Singh; Anjil Kumar Srivastava; Ravindra Shukla; Nawal Kishore Dubey
The essential oil of Artabotrys odoratissimus R.Br. was evaluated for antifungal activity against some storage fungi causing contamination of food stuffs. Minimum inhibitory concentration of the oil was found to be 750 μL L-1 against Aspergillus flavus Link. It was found superior over different prevalent synthetic fungicides which inhibited the growth of A. flavus between 1000-5000 μL L-1. The oil exhibited broad fungitoxic spectrum against fourteen different storage fungi. Aspergillus fumigatus was inhibited at 1000 μL L-1 whereas Cladosporium cladosporioides, Curvularia lunata, Fusarium oxysporum, Helminthosporium oryzae, Macrophomina phaseolina, Microsporum gypseum, Mucor racemosus, Penicillium italicum, Pythium debaryanum, Rhizoctonia solani, Sclerotium rolfsii and Trichoderma viride at 500 μL L-1. Aspergillus niger was found to be inhibited only 84.9% at 1000 μL L-1. In addition, the oil showed significant efficacy in arresting aflatoxin B1 secretion by the toxigenic strain (Navjot 4NSt) of A. flavus at 750 μL L-1. The efficacy of A. odoratissimus oil as aflatoxin suppressor is being reported for the first time. © 2009 Institute of Food Science and Technology.

2009

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