Efficacy of Angelica archangelica essential oil, phenyl ethyl alcohol and α- terpineol against isolated molds from walnut and their antiaflatoxigenic and antioxidant activity

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2220-2228

  Prakash, Bhanu ^a   Singh, Priyanka ^a   Goni, Reema ^b   Raina, Ajay Kumar Pandit ^b   Dubey, N K ^a  

^a BANARAS HINDU UNIVERSITY   (India)

^b UNIVERSITY OF JAMMU   (India)

Author keywords

Aflatoxin B1; Angelica archangelica EO; Antifungal; Antioxidant; Mycoflora; Walnut

Indexed keywords

AFLATOXINS; ANTIOXIDANTS; ASPERGILLUS; CELL MEMBRANES; CHEMICAL CONTAMINATION; DETERIORATION; ETHANOL; FOOD STORAGE; MOLDS; MONOTERPENES; OIL SHALE; OILS AND FATS; PLANTS (BOTANY); STRAIN;

AFLATOXIN B; ANGELICA ARCHANGELICA; ANTI-FUNGAL; MYCOFLORA; WALNUT;

ESSENTIAL OILS;

EID: 84925839580     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1278-x     Document Type: Article

References (35)

1. Abdel-Hafez AII, Saber SM (1993) Mycoflora and mycotoxin of hazelnut (Corylus avellana L.) and walnut (Juglans regia L.) seeds in Egypt. Zentralbl Mikrobiol 148:137–147
2. Aziz NH, Youssef YA, El-Fouly MZ, Moussa LA (1998) Contamination of somecommon medicinal plant samples and spices by fungi and their mycotoxins. Bot Bull Acad Sinica 39:279–285
3. Brula S, Coote P (1999) Preservative agents in foods mode of action and microbial resistance mechanisms. Int J Food Microbiol 50:1–17
4. Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods– a review. Int J Food Microbiol 94:223–253
5. 1 and its implication in quantitative cancer risk assessment. Mutat Res 296:181–198
6. Dayan FE, Cantrell CL, Duke SO (2009) Natural products in crop protection. Bioorg Med Chem 17:4022–4034
7. Dorman HJD, Deans SG (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol 88:308–316
8. Feldman EB (2002) The scientific evidence for a beneficial health relationship between walnuts and coronary heart disease. J Nutr 132:1062S–1101S
9. Finney JD (1971) Probit analysis. Cambridge University Press, London, p 333
10. Gilman JC (1998) A manual of soil fungi. Biotech Book, Delhi
11. Hall RL (1960) Recent progress in the consideration of flavoring ingredients under the food additives amendment. Food Technol 14:488–495
12. Halliwell B (1997) Antioxidants and human disease: a general introduction. Nutr Rev 55:44–49
13. Holley RA, Patel D (2005) Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22:273–292
14. Jaya, Singh P, Prakash B, Dubey NK (2012) Insecticidal activity of Ageratum conyzoides L., Coleus aromaticus Benth. and Hyptis suaveolens (L.) Poit essential oils as fumigant against storage grain insect Tribolium castaneum Herbst. J Food Sci Technol. DOI 10.1007/s13197-012-0698-8
15. Kedare SB, Singh R (2011) P (2011) Genesis and development of DPPH method of antioxidant assay. J Food Sci Technol 48:412–422
16. Kedia A, Prakash B, Mishra PK, Singh P, Dubey NK (2013) Botanicals as eco friendly iorational alternatives of synthetic pesticides against Callosobruchus spp. (Coleoptera: Bruchidae)—a review. J Food Sci Technol DOI 10.1007/s13197-013-1167-8
17. Kelly SL, Lamb DC, Corran AJ, Baldwin BC, Kelly DE (1995) Mode of action and resistance to azole antifungals associated with the formation of 14amethylergosta- 8, 24(28)-dien-3b, 6a-diol. Biochem Biophys Res Commun 207:910–915
18. Kumar R, Mishra AK, Dubey NK, Tripathi YB (2007) Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity. Int J Food Microbiol 115:159–164
19. Kumar A, Shukla R, Singh P, Prakash B, Dubey NK (2011) Chemical composition of Ocimum basilicum L. essential oil and its efficacy as a preservative against fungal and aflatoxin contamination of dry fruits. Int J Food Sci Technol 46:1840–1846
20. Mandeel QA (2005) Fungal contamination of some imported species. Mycopatholgia 159:291–298
21. Prajapati ND, Purohit SS, Sharma AK, Kumar T (2003) A handbook of medicinal plants: a complete source. Agrobios Publisher, Jodhpur
22. Prakash B, Shukla R, Singh P, Kumar A, Mishra PK, Dubey NK (2010) Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity. Int J Food Microbiol 142:114–119
23. 1 contamination of spices. Food Res Int 44:385–390
24. Prakash B, Singh P, Kedia A, Dwivedy AK, Singh A, Dubey NK (2012a) Mycoflora and aflatoxin analysis of Arachis hypogaea L. and assessment of Anethum graveolens L. seed and leaf essential oils against isolated fungi, aflatoxin production and their antioxidant activity. J Food Saf 32:481–492
25. Prakash B, Singh P, Kedia A, Singh A, Dubey NK (2012b) Efficacy of essential oil combination of Curcuma longa L. and Zingiber officinale Rosc. as a postharvest fungitoxicant, aflatoxin inhibitor and antioxidant agent. J Food Saf 32:279–288
26. Prakash B, Singh P, Mishra PK, Dubey NK (2012c) Safety assessment of Zanthoxylum alatum Roxb. essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits. Int J Food Microbiol 153:183–191
27. Rasooli I, Abyaneh MR (2004) Inhibitory effects of Thyme oils on growth and aflatoxin production by Aspergillus parasiticus. Food Control 15:479–483
28. Shukla R, Kumar A, Singh P, Dubey NK (2009) Efficacy of Lippia alba (Mill.) N.E. Brown essential oil and its monoterpene aldehyde constituents against fungi isolated from some edible legume seeds and aflatoxin B1 production. Int J Food Microbiol 135:165–170
29. Tajkarimi MM, Ibrahim SA, Cliver DO (2010) Antimicrobial herb and spice compounds in food. Food Control 21:1199–1218
30. Tatsadjieu NL, Yaouba A, Nukenine EN, Ngassoum MB, Mbofung CMF (2010) Comparative study of the simultaneous action of three essential oils on Aspergillus flavus and Sitophilus zeamaisMotsch. Food Control 21:186–190
31. Tian J, Ban X, Zeng H, He J, Huang B, Youwei W (2011) Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak. Int J Food Microbiol 145:464–470
32. Tian J, Huang B, Luo X, Zeng H, Ban X, He J, Wang Y (2012) The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative. Food Chem 130:520–527
33. Tripathi P, Dubey NK (2004) Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables. Postharvest Biol Technol 32:235–245
34. Wichi HC (1986) Safety evaluation of butylated hydroxytoluene (BHT) in the liver, lung and gastrointestinal tract. Food Chem Toxicol 24:1127–1130
35. Zubair A, Ud-Din Z, Saleemullah, Khan SA, Shah HU, Khan BA, Ali E (2011) Fatty acid profile and aflatoxin contamination of walnuts (Juglans regia). ARPN J Agric Biol Sci 6:1–8