Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus Link

被引：99

作者：

Ferreira, Flavio Dias

Kemmelmeier, Carlos ^{[2
]}

Arroteia, Carla Cristina ^{[2
]}

da Costa, Christiane Luciana ^{[2
]}

Mallmann, Carlos Augusto ^{[3
]}

Janeiro, Vanderly ^{[4
]}

Dias Ferreira, Francine Maery

Galerani Mossini, Simone Aparecida

Silva, Expedito Leite ^{[5
]}

Machinski, Miguel, Jr. ^{[1
]}

机构：

[1] Univ Estadual Maringa, Dept Basic Hlth Sci, Toxicol Lab, BR-87020900 Maringa, Parana, Brazil

[2] Univ Estadual Maringa, Dept Biochem, BR-87020900 Maringa, Parana, Brazil

[3] Univ Fed Santa Maria, Lab Mycotoxicol Anal, BR-97105900 Santa Maria, RS, Brazil

[4] Univ Estadual Maringa, Dept Stat, BR-87020900 Maringa, Parana, Brazil

[5] Univ Estadual Maringa, Dept Chem, BR-87020900 Maringa, Parana, Brazil

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 02期

关键词：

Antifungal; Antiaflatoxigenic activity; Curcuma longa; Mycotoxins; Aspergillus flavus; ANTIMICROBIAL ACTIVITY; CHEMICAL-COMPOSITION; ANTIFUNGAL ACTIVITY; PATULIN PRODUCTION; RHIZOME; GROWTH; FOOD;

D O I：

10.1016/j.foodchem.2012.08.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic mycotoxins. Consumption of aflatoxin-contaminated food and commodities poses serious hazards to the health of humans and animals. Turmeric, Curcuma longa L., is a native plant of Southeast Asia and has antimicrobial, antioxidant and antifungal properties. This paper reports the antiaflatoxigenic activities of the essential oil of C. longa and curcumin. The medium tests were prepared with the oil of C. longa, and the curcumin standard at concentrations varied from 0.01% to 5.0%. All doses of the essential oil of the plant and the curcumin standard interfered with mycotoxin production. Both the essential oil and curcumin significantly inhibited the production of aflatoxins; the 0.5% level had a greater than 96% inhibitory effect. The levels of aflatoxin B-1 (AFB(1)) production were 1.0 and 42.7 mu g/mL, respectively, for the samples treated with the essential oil of C. longa L. and curcumin at a concentration of 0.5%. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：789 / 793

页数：5

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