Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial

被引：121
作者：
Kumar, Ashok [1 ]
Shukla, Ravindra [1 ]
Singh, Priyanka [1 ]
Dubey, Nawal Kishore [1 ]
机构：
[1] Banaras Hindu Univ, Ctr Adv Study Bot, Varanasi 221005, Uttar Pradesh, India
来源：
FOOD AND CHEMICAL TOXICOLOGY | 2010年 / 48卷 / 02期
关键词：
Aflatoxin B-1; Antifungal; Aspergillus flavus; Essential oil; Eugenol; Ocimum sanctum; BOTANICAL FUNGITOXICANTS; CINNAMOMUM-CAMPHORA; GROWTH; FOOD; CONTAMINATION; EXTRACTS; FUNGI; CLOVE;
D O I：
10.1016/j.fct.2009.11.028
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study deals with the efficacy of Ocimum sanctum essential oil (EO) and its major component, eugenol against the fungi causing biodeterioration of food stuffs during storage. O sanctum EO and eugenol were found efficacious in checking growth of Aspergillus flavus NKDHV8; and, their minimum inhibitory concentrations (MICs) were recorded as 0.3 and 0.2 mu l ml(-1). respectively. The O. sanctum EO and eugenol also inhibited the anatoxin B, production completely at 0.2 and 0.1 mu l ml(-1). respectively Both of these were found superior over some prevalent synthetic antifungals and exhibited broad fungitoxic spectrum against 12 commonly occurring fungi. The LD50 value of O. sanctum EO on mice was found to be 4571.43 mu l kg(-1) suggesting its non-mammalian toxic nature. The findings of present study reveals the possible exploitation of O. sanctum EO and eugenol as plant based safe preservatives against fungal spoilage of food stuffs during storage. (C) 2009 Elsevier Ltd. All rights reserved
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收藏
页码：539 / 543
页数：5
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