Competency of Clove and Cinnamon Essential Oil Fumigation against Toxigenic and Atoxigenic Aspergillus flavus Isolates

Aspergillus flavus is a frequent contaminant of maize grain. We isolated this fungus, determined the colony morphology and species (by internal transcribed spacer sequencing) and measured the aflatoxin content. The selected A. flavus fungi were placed into two groups, toxigenic and atoxigenic; both appeared similar morphologically, except that the atoxigenic group lacked sclerotia. An essential oil fumigation test with clove and cinnamon oils as antifungal products was performed on fungal conidial discs and fungal colonies in Petri plates. Cinnamon oil at 2.5 to 5.0 μL/plate markedly inhibited the mycelial growth from conidial discs of both strains, whereas clove oil showed less activity. The oils had different effects on fungal mycelia. The higher clove fumigation doses of 10.0 to 20.0 μL/plate controlled fungal growth, while cinnamon oil caused less inhibition. Compared with atoxigenic groups, toxigenic A. flavus responded stably. Within abnormal A. flavus hyphae, the essential oils degenerated the hyphal morphology, resulting in exfoliated flakes and shrinkage, which were related to fungal membrane injury and collapse of vacuoles and phialide. The treatments, especially those with cinnamon oil, increased the electroconductivity, which suggested a weak mycelium membrane structure. Moreover, the treatments with essential oils reduced the ergosterol content in mycelia and the aflatoxin accumulation in the culture broth. The fumigations with clove and cinnamon oils inhibited the development of both conidia and colonies of A. flavus in dose-dependent manners.

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Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000100008 ◽

2011 ◽

Vol 35 (1) ◽

pp. 71-76 ◽

Cited By ~ 9

Author(s):

Rosane Tamara da Silva Medeiros ◽

Edlayne Gonçalez ◽

Roberto Carlos Felicio ◽

Joana D'arc Felicio

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Aspergillus Flavus ◽

Fungal Growth ◽

Aflatoxin Production ◽

Plant Oils ◽

Food Commodities ◽

And Storage ◽

Main Producer ◽

Mycelial Development

The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.

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Response of wild Mus musculus to baits containing essential oils: II bromadiolone and difenacoum baits with 0.75% cinnamon oil tested in storages

Pesticidi i fitomedicina ◽

10.2298/pif1804253j ◽

2018 ◽

Vol 33 (3-4) ◽

pp. 253-259

Author(s):

Goran Jokic ◽

Sinisa Mitric ◽

Dusan Pejin ◽

Tanja Blazic ◽

Suzana Djedovic ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

House Mouse ◽

Mus Musculus ◽

House Mice ◽

Cinnamon Oil ◽

Biological Efficacy ◽

Anticoagulant Rodenticides ◽

Significant Difference ◽

Cinnamon Essential Oil

The effects of 0.75 % concentration of cinnamon essential oil on bait attractiveness and total biological efficacy of bromadiolone and difenacoum rodenticides to the house mouse were tested in practice. The experiments were conducted in storages with stable house mouse populations for which no resistance to anticoagulant rodenticides had been previously reported. A statistically significant difference was detected between bromadiolone and difenacoum baits. Consumption of bromadiolone baits supplemented with cinnamon essential oil was 74 % higher than the consumption of bromadiolone baits without cinnamon oil. The average efficacy of bromadiolone baits in controlling house mice was 96 %. Cinnamon essential oil added to difenacoum baits increased bait consumption by 39 %, i.e. it was 119 % higher than the consumption of oil-free baits. The average efficacy of difenacoum baits in controlling house mice was 99.5 %.

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Response of wild Mus musculus to baits containing essential oils: I - Cinnamon and clove tested in storage facilities

Pesticidi i fitomedicina ◽

10.2298/pif1802137j ◽

2018 ◽

Vol 33 (2) ◽

pp. 137-144

Author(s):

Goran Jokic ◽

Sinisa Mitric ◽

Dusan Pejin ◽

Tanja Blazic ◽

Suzana Djedovic ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Mus Musculus ◽

The Other ◽

House Mice ◽

Cinnamon Oil ◽

Significant Difference ◽

Cinnamon Essential Oil ◽

Average Consumption ◽

Storage Facilities

The effect of cinnamon (Cinnamomi zeylanicum) and clove (Eugenia caryophyllata) essential oils on the acceptibility of cereal-based baits to house mice in storage facilities was examined. The effects of three concentrations, 0.5, 0.75 and 1 %, were tested for optimization purposes. The experiments were performed in a mill storage, and in another storage for seeds and seedlings. Attractiveness of the examined concentrations of cinnamon and clove essential oils was statistically significant, compared to placebo bait, within seven days of the experiment. On the seventh day, the average consumption of baits containing 0.75 % and 1 % concentrations of cinnamon oil was 46 % in the mill storage, i.e. 35.5 % more than placebo baits were consumed. Fourteen days after the beginning of the experiment, no significant difference was detected in the consumption of baits offered in the mill storage. On the other hand, a significant difference was revealed regarding the consumption of examined baits in the seed and seedling storage. The average consumption of baits containing 0.75 % and 1 % cinnamon oil was 47 % and 51 % higher after 14 days than the consumption of placebo bait. Compared to the other test baits, those containing cinnamon essential oil at 0.75 % and 1 % concentration demonstrated better attractiveness without mutual statistically significant differences.

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Combinational inhibitory action of essential oils and gamma irradiation for controlling Aspergillus flavus and Aspergillus parasiticus growth and their aflatoxins biosynthesis in vitro and in situ conditions

Food Science and Technology International ◽

10.1177/10820132211053086 ◽

2021 ◽

pp. 108201322110530

Author(s):

Hanan H Abdel-Khalek ◽

Ali AI Hammad ◽

Reham MMA El-Kader ◽

Khayria A Youssef ◽

Dalia AM Abdou

Keyword(s):

Essential Oils ◽

Aspergillus Flavus ◽

Aspergillus Parasiticus ◽

Fungal Growth ◽

Storage Period ◽

Complete Removal ◽

Γ Irradiation ◽

Star Anise ◽

In Situ Conditions

The purpose of this study was to investigate the effects of certain essential oils (star anise, lemon leaves, marjoram, fennel, and lavender) on the fungal growth of Aspergillus flavus and Aspergillus parasiticus and their production of aflatoxin B1 (AFB1). The degree of suppression of the aflatoxigenic strains’ growth and their production of AFB1 is mainly affected by the kind and the concentration of the tested essential oils (EOs). Star anise essential oil had the lowest minimum inhibitory concentration (0.5 and 1.0 μL/mL) against A. flavus and A. parasiticus, respectively, so it was the best among the five different oils. The study of liquid chromatography with tandem mass spectrometry revealed that star anise EO resulted in a 98% reduction in AFB1 without a breakdown of AFB1 products after treatment thus the complete removal of AFB1 was done without any toxic residues. The combination showed a synergistic effect, the combinational treatment between γ-irradiation at a low dose (2 kGy) and star anise EO at concentrate 0.5 μL/g destroyed A. flavus and A. parasiticus inoculated (individually) in sorghum and peanut, respectively throughout the storage period (8 weeks).

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Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

World Mycotoxin Journal ◽

10.3920/wmj2012.1437 ◽

2013 ◽

Vol 6 (1) ◽

pp. 43-50 ◽

Cited By ~ 6

Author(s):

V. Aiko ◽

A. Mehta

Keyword(s):

Aspergillus Flavus ◽

High Performance ◽

Fungal Growth ◽

Aflatoxin Production ◽

Culture Broth ◽

Minimum Inhibitory Concentrations ◽

Food Grains ◽

Star Anise ◽

Aflatoxin B ◽

Layer Chromatography

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

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Comparison study of flaxseed, cinnamon and lemon seed essential oils additives on quality and fermentation characteristics of lucerne silage

Acta agriculturae Slovenica ◽

10.14720/aas.2020.115.2.1483 ◽

2020 ◽

Vol 115 (2) ◽

pp. 455

Author(s):

Maghsoud BESHARATI ◽

Masomeh NIAZIFAR ◽

Zabihollah NEMATI ◽

Valiollah PALANGI

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Crude Protein ◽

Volatile Fatty Acids ◽

Nutritive Value ◽

Chemical Properties ◽

Gas Production ◽

Oil Additives ◽

Aerobic Stability ◽

Cinnamon Essential Oil

This experiment was performed to investigate the effects of some essential oils on chemical properties and aerobic stability of lucerne silage. Treatments included lucerne silage without additives (control), lucerne silage with 60 mg cinnamon essential oil/kg, lucerne silage with 60 mg flaxseed essential oil/kg, lucerne silage with 60 mg lemon seed essential oil/kg, lucerne silage with 180 mg blend of essential oils (60 mg cinnamon + 60 mg flaxseed + 60 mg lemon seed essential oils/kg). Adding essential oils to lucerne silage reduced silage pH (p < 0.001) compared to control. The highest level of total volatile fatty acids (tVFA) was found when lemon seed essential oil and the lowest level when flaxseed essential oil was used. The lucerne silages treated with essential oils had the highest crude protein contents (p < 0.01). Untreated lucerne silage had the highest level of gas production compared to lucerne silage treated with lemon seed and flaxseed essential oils (p < 0.01). The essential oil additives increased the aerobic stability of the silage. It can be concluded that the use of essential oil additive in the preparation of high quality lucerne silage, can improves the quality and nutritive value of silages.

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Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0416 ◽

2019 ◽

Vol 15 (9) ◽

Cited By ~ 1

Author(s):

Shuzhi Li ◽

Jingyang Zhou ◽

Yanan Wang ◽

Anguo Teng ◽

Kai Zhang ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Food Processing ◽

Antibacterial Agent ◽

Inhibitory Concentration ◽

Hydroxypropyl Methylcellulose ◽

Antimicrobial Properties ◽

Oil Emulsion ◽

Oil Emulsions ◽

Cinnamon Essential Oil

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

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Antifungal activity of Cymbopogon citratus essential oil against Aspergillus flavus

Ciência e Natura ◽

10.5902/2179460x36055 ◽

2019 ◽

Vol 41 ◽

pp. 20

Author(s):

Ana Paula Martinazzo ◽

Filipe Da Silva de Oliveira ◽

Carlos Eduardo de Souza Teodoro

Keyword(s):

Minimum Inhibitory Concentration ◽

Essential Oil ◽

Aspergillus Flavus ◽

Inhibitory Concentration ◽

Fungal Growth ◽

In Vitro Tests ◽

Cymbopogon Citratus ◽

Object Of Study ◽

Corn Kernels

The search for alternatives for the control of microbiological contamination in foods has been the object of study in different scientific areas. This study aimed to evaluate the efficiency of lemon grass (Cymbopogon citratus) essential oil in controlling the growth of the fungus Aspergillus flavus in three types of analysis: first, by in vitro tests, in essential oil doses between 0.2 and 1.0 μL/ml; second, by serial microdilution to determine the minimum inhibitory concentration, in doses between 0.1 and 1.2 μL/mL; and third, by inhibition of fungal growth in corn kernels contaminated using essential oil doses of 0.4, 0.7, and 1.0 μL/mL, in the incubation times of 14, 28, and 42 days. The in vitro tests showed that the essential oil controlled the fungus from doses of 0.6 μL/mL, but the dose of 1.0 μL/mL controlled 100% growth until day eight of incubation, from which it decreased. The minimum inhibitory concentration for the microdilution analysis was 0.9 μL/mL. The evaluation of the corn kernels for all doses of essential oil and times tested showed 100% inhibition of the fungal growth.

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Chemical Indices and Antibacterial Properties of Some Essential Oils of Apiaceae and Lauraceae Spices in Southwest of Algeria

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-130 ◽

2019 ◽

Author(s):

Dalila Razni ◽

Linda Rouisset ◽

Elhassan Benyagoub

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Enterococcus Faecalis ◽

Antibacterial Properties ◽

Independent Effect ◽

Diffusion Method ◽

Bacterial Strains ◽

Cinnamon Essential Oil ◽

The One

This study is a part of the valorization of extract from three most commonly used Algerian spices, namely; caraway and cumin seeds and cinnamon bark. On the one hand, it aims at characterizing the chemical indices of extracted essential oils and evaluating the antibacterial activity of each essential oil by titration and disc diffusion method respectively. On the other hand, it attempts at evaluating the combined action of essential oils against four reference pathogenic bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis by well and Chabbert-type diffusion method. The essential oils obtained by the hydrodistillation method have a relatively average extraction about 1.43, 2.3 and 2.5%, respectively for caraway, cumin, and cinnamon. The acid index indicates the behavior and amount of free acids present in the essential oil, in which the acid and saponification indices of cinnamon essential oil indicate a value of 4.48 and 168.56 respectively. It can also inform us about the susceptibility of the oil to undergo alterations. The antibacterial activity results showed that cinnamon essential oil (EO) proved to be the most active against the tested bacterial strains; caraway EO was active against Enterococcus faecalis, and the antibacterial action of cumin EO was the lowest. However, the association of the extracted essential oils has a higher synergistic effect than the independent effect of each essential oil, in which the MIC value found was estimated at 10 to 20 (V/V), 40 to 50 (V/V) and 50 to 70 (V/V) respectively for cinnamon, cumin and caraway. The obtained results show that the response to the antibacterial activity varies according to the plant species used and the extract tested alone or in combination.

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Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

Toxins ◽

10.3390/toxins12030142 ◽

2020 ◽

Vol 12 (3) ◽

pp. 142 ◽

Cited By ~ 3

Author(s):

Marta García-Díaz ◽

Jessica Gil-Serna ◽

Belén Patiño ◽

Esther García-Cela ◽

Naresh Magan ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Aspergillus Flavus ◽

Aflatoxin Production ◽

Aflatoxin Contamination ◽

Activity Levels ◽

Control Methods ◽

Mycotoxin Biosynthesis ◽

Satureja Montana

Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.

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