TY - JOUR
T1 - Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina
AU - Camiletti, Boris X.
AU - Asensio, Claudia M.
AU - de la Pecci, María de la Paz Giménez
AU - Lucini, Enrique I.
N1 - Publisher Copyright:
© 2014 Institute of Food Technologists®.
PY - 2014/12/1
Y1 - 2014/12/1
N2 - The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116-83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC-MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy-isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116-83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize. Practical Application: The use of natural fungicides instead of synthetic ones covers is a present trend in corn postharvest disease control. The quality and food safety of corn could be preserved by the addition of natural antifungal agents as essential oils. This research shows that the essential oils inhibit the growth of fungi and therefore, the formation of mycotoxins. Because of this, the use of these essential oils should be considered for the industry as a natural biocide agent for preserving quality properties and food safety in postharvest cereals, such as corn.
AB - The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116-83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC-MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy-isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116-83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize. Practical Application: The use of natural fungicides instead of synthetic ones covers is a present trend in corn postharvest disease control. The quality and food safety of corn could be preserved by the addition of natural antifungal agents as essential oils. This research shows that the essential oils inhibit the growth of fungi and therefore, the formation of mycotoxins. Because of this, the use of these essential oils should be considered for the industry as a natural biocide agent for preserving quality properties and food safety in postharvest cereals, such as corn.
KW - Antifungal activity
KW - Corn essential oils
UR - http://www.scopus.com/inward/record.url?scp=84919399293&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84919399293&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.12700
DO - 10.1111/1750-3841.12700
M3 - Article
C2 - 25376651
AN - SCOPUS:84919399293
SN - 0022-1147
VL - 79
SP - M2499-M2506
JO - Journal of food science
JF - Journal of food science
IS - 12
ER -