Food contamination by aflatoxin-producing fungus species results in significant financial losses and has a direct impact on consumer health. The hunt for more natural preservation methods has piqued interest in the antifungal properties of essential oils. The goal of this study was to see if Lippia lasiocalycina essential oil might reduce fungal growth and aflatoxin B1 generation in Aspergillus flavus strains. A strain of Aspergillus flavus was used to evaluate the minimum inhibitory concentration of L. lasiocalycina essential oil. Direct contact and the action of volatile chemicals were used to investigate the potential for inhibiting fungal growth and aflatoxin B1 generation. HPLC was used to determine the amount of aflatoxin produced. By direct contact, L. lasiocalycina essential oil prevented 94 percent of Aspergillus flavus growth, and the volatile components enhanced aflatoxin B1 synthesis. The essential oil of Lippia lasiocalycina has been shown to be useful in the manufacture of aflatoxin B1, which is sold as a standard for scientific research.
Author(s) Details
Wanessa Sales de Almeida
Department of Food and Nutrition, Federal University of Piauí, Campus
Ministro Petrônio Portela, Teresina, PI, Brazil.
Sidney Gonçalo de Lima
Laboratory of Organic Geochemistry, Postgraduate Program in Chemistry,
Federal University of Piauí, Campus Ministro Petrônio Portela, Teresina, PI,
Brazil.
Marcelo Costa dos Santos
Laboratory of Organic Geochemistry, Postgraduate Program in Chemistry,
Federal University of Piauí, Campus Ministro Petrônio Portela, Teresina, PI,
Brazil.
Cândido Athayde Sobrinho
Embrapa Mid-North, Teresina – PI, Brazil.
Rafael Gomes Abreu Bacelar
Department of Animal Science, Federal University of Piauí, Campus Ministro
Petrônio Portela, Teresina, PI, Brazil.
Maria Christina Sanches Muratori
Department of Animal Science, Federal University of Piauí, Campus Ministro
Petrônio Portela, Teresina, PI, Brazil.
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