Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils

被引：116

作者：

Rasooli, Iraj ^{[1
]}

Fakoor, Mohammad Hadi ^{[1
]}

Yadegarinia, Davod ^{[2
]}

Gachkar, Latif ^{[2
]}

Allameh, Abdolamir ^{[3
]}

Rezaei, Mohammad Bagher ^{[4
]}

机构：

[1] Shahed Univ, Dept Biol, Tehran 3319118651, Iran

[2] Shahid Beheshti Univ Med Sci & Hlth Serv, Infect Dis & Trop Med Res Ctr, Tehran, Iran

[3] Inst Res Forests & Rangelands, Dept Med Plants, Tehran, Iran

[4] Tarbiat Modares Univ, Fac Med Sci, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 122卷 / 1-2期

关键词：

Rosmarinus officinalis; Trachispermum copticum L; essential oil; antifungal; aflatoxin;

D O I：

10.1016/j.ijfoodmicro.2007.11.048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aflatoxin B-1 (AFB(1)) is a highly toxic and carcinogenic metabolite produced by Aspergillus species oil food and agricultural commodities. Natural products may regulate the cellular effects of aflatoxins and evidence Suggests that aromatic organic compounds of spices can control the production of aflatoxins. With a View to controlling aflatoxin production, the essential oils from Rosmarinus officinalis and Trachyspermum copticum L were obtained by hydrodistillation. Antifungal activities of the oils were Studied with special reference to the inhibition of Aspergillus parasiticus growth and aflatoxin production. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oils were determined. T. copticum L. oil showed a stronger inhibitory effect than R. officinalis on the growth of A. parasiticus. Aflatoxin production was inhibited at 450 ppm of both oils with that of R. officinalis being stronger inhibitor. The oils were analyzed by GC and GUMS. The major components of R. officinalis and T. copticum L. oils were Piperitone (23.65%), alpha-pinene (14.94%), Limonene (14.89%), 1,8-Cineole (7.43%) and Thymol (37.2%), P-Cymem: (32.3%), gamma-Terpinene (27.3%) respectively. It is Concluded that the essential oils could be safely used as preservative materials on some kinds of foods to protect them from toxigenic fungal infections. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：135 / 139

页数：5

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