Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

Chemistry Central Journal

Renata-Maria Sumalan¹  Ersilia Alexa²  Mariana-Atena Poiana² 

[1] Banat’s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Horticulture and Forestry, Calea Aradului 119, Timisoara, RO 300645, Romania

[2] Banat’s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Food Processing Technology, Calea Aradului 119, Timisoara RO 300645, Romania

关键词: Antioxidant properties;    Fusarium mycotoxins;    Antifungal activity;    Wheat;    Essential oils;   

Others  :  787960
DOI  :  10.1186/1752-153X-7-32

 received in 2012-11-15, accepted in 2013-01-02,  发布年份 2013

【 摘 要 】

Background

In the last years essential oils from different plants were used in the prevention of fungi and mycotoxins accumulation in cereals. The most attractive aspect derived from using of essential oils as seed grains protectants is due to their non-toxicity. This study was focused on assessment the inhibitory effect of some essential oils: Melissa officinalis (O1), Salvia officinalis (O2), Coriandrum sativum (O3), Thymus vulgaris (O4) Mentha piperita (O5) and Cinnamomum zeylanicum (O6) against natural mycoflora and Fusarium mycotoxins production correlated with their antioxidants properties.

Results

All essential oils showed inhibitory effect on fungal contamination of wheat seeds. This ability was dose-dependent. The highest inhibitory effect on Fusarium and Aspergillus fungi was recorded after 5 days of treatment. Fungi such as yeast (Pichia, Saccharomyces and Hyphopichia) were predominantly on seeds mycoflora after 22 days. Each treatment had a selective inhibitory effect on frequency of fungus genera. After 5 days of treatment the most fungicidal effect was recorder for O4, followed by O1. In terms of essential oils effect on mycotoxins development, the best control on fumonisins (FUMO) production was recorded for O6. The antioxidant properties of essential oils decreased in order: O4 > O1 > O6 > O5 > O2 > O3. Also, our data suggested that there is a significant negative correlation between antioxidant properties and seed contamination index (SCI), but there was not recorded a good correlation between antioxidant properties and FUMO content.

Conclusions

Based on proven antifungal and antimycotoxin effects as well as their antioxidant properties, the essential oils could be recommended as natural preservatives for stored cereals. The highest inhibition of fungal growth was noted after 5 days of treatment and decreased after 22 days.

【 授权许可】

   
2013 Sumalan et al; licensee Chemistry Central Ltd.

【 图 表 】

Figure 1.

Figure 2.

Figure 3.

【 参考文献 】

• [1]Rasooli I, Rezaei MB, Allameh A: Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control 2006, 17:359-364.
• [2]Marin S, Sanchis V, Ramos AJ: Plant products in the control of Mycotoxins and Mycotoxigenic fungi on food commodities. In Natural Products in Plant Pest Management. Edited by Dubey NK. CAB International; 2011:31-35.
• [3]Reynoso MM, Torres AM, Ramirez MI, Rodriguez MI, Chulze S, Magan N: Efficacy of antioxidant mixtures on growth FUMO production and hydrolitic enzyme production by Fusarium verticilloides and Fusarium proliferatum on maize media. Mycol Res 2002, 106:1093-1099.
• [4]Etcheverry M, Torres A, Ramirez ML, Chulze S, Magan N: In vitro control of growth and FUMO production by Fusarium verticilloides and Fusarium proliferatum using antioxidants under different water availability and temperature regimes. J Appl Microbiol 2002, 92:624-632.
• [5]Torres AM, Ramirez MI, Arroyo M, Chulze SN, Magan N: Potential use of antioxidants for control of growth and FUMO production by Fusarium verticilloides and Fusarium proliferatum on whole maize grain. Int J Food Microbiol 2003, 83:319-324.
• [6]Marin S, Ramos AJ, Cuevas D, Sanchis V: Fusarium verticillioides and Fusarium graminearum infection and FUMO B1 and zearalenone accumulation in resveratrol treated corn. Food Sci Techn Int 2006, 12:353-359.
• [7]Palacios AS, Ramirez LM, Cabrera Zalazar M, Farnochi CM, Zappacosta D, Chiacchiera MS, Reynoso MM, Chulze NS, Torres MA: Occurrence of Fusarium spp. and FUMO in durum wheat grains. J Agric Food Chem 2011, 59:12264-12269.
• [8]Chehri K, Jahromi ST, Reddy Kasa RN, Abbasi S, Salleh B: Occurrence of Fusarium spp. and FUMOs in stored wheat grains marketed in Iran. Toxins 2010, 2:2816-2823.
• [9]Alexa E, Poiana MA, Sumalan RM: Mycoflora and ochratoxin a control in wheat grain using natural extracts obtained from wine industry by-products. Int J Mol Sci 2012, 13:4949-4967.
• [10]Fanelli C, Taddei F, Trionfetti Nisini P, Jestoi M, Ricelli A, Visconti A, Fabbri AA: Use of resveratrol and BHA to control growth and mycotoxin production in wheat and maize seeds. Asp Appl Biol 2003, 68:63-71.
• [11]Aldred D, Cairns V, Magan N: Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicillium verrucosum and Aspergillus westerdijkiae on wheat grain. J Stored Prod Res 2008, 4:341-346.
• [12]Magan N, Aldred D, Hope R, Mitchell D: Environmental factors and interactions with mycobiota of grain and grapes: Effects on growth, Deoxynivalenol and Ochratoxin production by Fusarium culmorum and Aspergillus carbonarius. Toxins 2010, 2:353-366.
• [13]Bassole IHN, Juliani HR: Essential oils in combination and their antimicrobial properties. Molecules 2012, 17:3989-4006.
• [14]Naeini A, Ziglari T, Shokri H, Khosravi AR: Assessment of growth-inhibiting effect of some plant essential oils on different Fusarium isolates. J Mycol Med 2010, 20:174-178.
• [15]Isman BM: Plant essential oils for pest and disease management. Crop Prot 2000, 19:603-608.
• [16]Quiroga EN, Sampietro AR, Vattuone MA: Screening antifungal activities of selected medicinal plants. J Ethnopharmacol 2001, 74:89-96.
• [17]Soliman KM, Badeaa RI: Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food Chem Toxicol 2002, 40:1669-1675.
• [18]Lee SH, Chang KS, Su MS, Huang YS, Jang HD: Effects of some Chinese medicinal plant extracts on five different fungi. Food Control 2007, 18:1547-1554.
• [19]Chulze SN: Strategies to reduce mycotoxin levels in maize during storage: a review. Food Add Contam Part A Chem Anal Control Expo Risk Assess 2010, 27:651-657.
• [20]Bluma R, Amaiden MR, Etcheverry M: Screening of Argentine plant extracts: Impact on growth parameters and aflatoxin B1 accumulation by Aspergillus section Flavi. Int J Food Microbiol 2008, 122:114-125.
• [21]Magan N, Aldred D, Mylona K, Lambert RJ: Limiting mycotoxins in stored wheat - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010, 27:644-650.
• [22]Tzortzakis NG, Economakis CD: Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens. Innov Food Sci Emerging Technol 2007, 8:253-258.
• [23]Pitt JI, Hocking AD: Fungi and food spoilage. Springer, New York; 2009:53-142.
• [24]Doolotkeldieva TD: Microbiological control of flour-manufacture: dissemination of mycotoxins producing fungi in cereal products. Microbiology Insights 2010, 3:1-15.
• [25]Hocking AD, Pitt JI, Samson RA, Thrane U: Advances in Food Mycology. Springer, New York; 2006:344.
• [26]Leslie JF, Summerell BA: The Fusarium Laboratory Manual. Blackwell Publish Ltd, Ames, IA; 2006:158-276.
• [27]Singleton VL, Orthofer R, Lamuela-Raventos RM: Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth Enzymol 1999, 299:152-178.
• [28]Benzie IFF, Strain L: Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal Biochem 1996, 239:70-76.
• [29]Stef DS, Gergen I, Trasca TI, Stef L, Rivis A, Heghedus MG, Bordean D: The influence of level and source of microelements on the antioxidant activity of medicinal herbs. Rom Biotechnol Lett 2010, 15:5611-5617.
• [30]SAS Institute Inc: SAS for Windows, version 8.1 edition. SAS Institute Inc, Cary, NC; 2000.
• [31]Soylu EM, Kurt S, Soylu S: In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea. Int J Food Microbiol 2010, 143:183-189.
• [32]Singh D, Kumar TRS, Gupta VK, Chaturvedi P: Antimicrobial activity of some promising plant oils, molecules and formulations. Indian J Exp Biol 2012, 50:714-717.
• [33]Tabanca N, Demirci B, Baser KHC, Aytac Z, Ekici M, Khan IS, Jacob RM, Wedge DE: Chemical composition and antifungal activity of Salvia macrochlamys and Salvia recognita essential oils. J Agric Food Chem 2006, 54:6593-6597.
• [34]Daferera DJ, Ziogas BN, Polissiou MG: The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. Michiganensis. Crop Prot 2003, 22:39-44.
• [35]Msaada K, Hosni K, Taarit MB, Chahed T, Kchouk ME, Marzouk B: Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem 2007, 102:1131-1134.
• [36]Zoubiri S, Baaliouamer A: Essential oil composition of Coriandrum sativum seed cultivated in Algeria as food grains protectant. Food Chem 2010, 122:1226-1228.
• [37]Dambolena JS, López AG, Cánepa MC, Theumer MG, Zygadlo JA, Rubinstein HR: Inhibitory effect of cyclic terpenes (limonene, menthol, menthone and thymol) on Fusarium verticillioides MRC 826 growth and FUMO B1 biosynthesis. Toxicon 2008, 51:37-44.
• [38]Kumar A, Shukla R, Singh P, Shekhar C, Dubey NK: Assesment of Thymus vulgaris L. essential oil as a safe botanical preservative against post harvest fungal infestation of food commodities. Innov Food Sci Emerg Technol 2008, 10:575-580.
• [39]Porte A, Godoy RLO: Chemical composition of Thymus vulgaris (thyme) essential oil from the Rio de Janeiro State (Brazil). J Serb Chem Soc 2008, 73:307-310.
• [40]Imelouane B, Amhamdi H, Wathelet JP, Ankit M, Khedid K, El Bachiri A: Chemical composition and antimicrobial activity of essential oil of Thymus vulgaris (thyme) from Eastern Morocco. Int J Agr Biol 2009, 11:205-208.
• [41]Dambolena JS, Lopez AG, Rubinstein HR, Zygadlo JA: Effects of menthol stereoisomers on the growth, sporulation and FUMO B1 production of Fusarium verticillioides. Food Chem 2010, 123:165-170.
• [42]Zheljazkov VD, Cantrell CL, Astatkie T, Hristov A: Yield, content, and composition of peppermint and spearmints as a function of harvesting time and drying. J Agric Food Chem 2010, 58:11400-11407.
• [43]Samie A, Nefefe T: Antifungal activities of essential oils from Southern African medicinal plants against five Fusarium species. J Med Plants Res 2012, 6:465-478.
• [44]Vukovic-Gacic B, Nikcevic S, Beric-Bjedov T, Knezevic-Vukcevic J, Simic D: Antimutagenic effect of essential oil of sage (Salvia officinalis L.) and its monoterpenes against UV-induced mutations in Escherichia coli and Saccharomyces cerevisiae. Food Chem Toxicol 2006, 44:1730-1738.
• [45]Tzortzakis NGZ: Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce. Innov Food Sci Emerg Technol 2009, 10:97-102.
• [46]Velluti A, Sanchis V, Ramos AJ, Egido J, Marın S: Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and FUMO B1 production by Fusarium proliferatum in maize grain. Int J Food Microbiol 2003, 89:145-154.
• [47]Menniti AM, Gregori R, Neri F: Activity of natural compounds on Fusarium verticillioides and FUMO production in stored maize kernels. Int J Food Microbiol 2010, 136:304-309.
• [48]Desjardins AE, Busman M, Proctor RH, Stessman R: Wheat kernel black point and FUMO contamination by Fusarium proliferatum. Food Addit Contam 2007, 24:1131-1137.
• [49]Hope R, Aldred D, Magan N: Comparison of environmental profiles for growth and deoxynivalenol production by Fusarium culmorum and F. graminearum on wheat grain. Lett App Microbiol 2005, 40:295-300.
• [50]Ranasinghe L, Jayawardena B, Abeywickrama KP: Fungicidal activity of the essential oils of Cinnamomum zeylanicum L. and Syzygium aromaticum L. Merr et L.M. Perry against crown rot and anthracnose pathogens isolated from banana. Lett App Microbiol 2002, 35:208-211.
• [51]Hashem M, Moharam AM, Zaied AA, Saleh FEM: Efficacy of essential oils in the control of cumin root rot disease caused by Fusarium spp. Crop Prot 2010, 29:1111-1117.
• [52]Tenore GC, Ciampaglia R, Arnold NA, Piozzi F, Napolitano F, Rigano D, Senatore F: Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus. Food Chem Toxicol 2011, 49:238-243.
• [53]Chia-Wen L, Chia-Wen Y, Sung-Chuan W, Kuang-Hway Y: DPPH free-radical scavenging activity, total phenolic contents and chemical composition analysis of forty-two kinds of essential oils. J Food Drug Anal 2009, 17:386-395.
• [54]Chrpova D, Kourimska L, Gordon MH, Hermanova V, Roubickova I, Panek J: Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J Food Sci 2010, 28:317-325.
• [55]Hussain AI: Characterization and biological activities of essential oils of some species of Lamiaceae. PhD thesis. University of Agriculture, Faisalabad, Faculty of Sciences, Department of Chemistry & Biochemistry; 2009.
• [56]Pop G, Alexa E, Militaru AV: Antioxidant polyphenol and flavone contents in correlation with cultivation technology for Calendula officinalis L. Ann Oradea Univ Biol Fasc 2009, XVI:102-104.
• [57]Politeo O, Juki M, Milo M: Chemical composition and antioxidant activity of essential oils of twelve spice plants. Croat Chem Acta 2006, 79:545-552.
• [58]Prakash B, Singh P, Kedia A, Dubey NK: Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system. Food Res Int 2012, 49:201-208.
• [59]Rota MC, Herrera A, Martínez RM, Sotomayor J, Jordán MJ: Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control 2008, 19:681-687.