Identifikasi komponen dan Uji Potensi Anti Jamur Minyak Atsiri Serai Dapur (Cympobogon citratus) Terhadap Jamur Penghasil Aflatoksin

Aspergillus flavus and A. parasiticus are food spoilage fungi and produce aflatoxin that causes serious food safety problems. The antifungal agent is needed to control these fungi. This study aimed to determine the component of lemongrass essential oil and to test the oil’s ability to inhibit the growth of A. flavus and A. parasiticus. Five variations in the concentration of lemongrass oil were tested separately on A. flavus and A. parasiticus and, fungal growth was observed for 7 days. The results of the identification of the essential oil components using GC-MS showed that lemongrass essential oil has the main components of citral (53.77%) and z-citral (34.05%). Lemongrass essential oil with various concentrations (0.01%; 0.02%; 0.04% and 0.08%) showed the ability to inhibit the growth of A. flavus and A. parasiticus and the concentration of 0.08% indicated that lemongrass oil could inhibit the growth of both fungi for 100% during 7 days of observation. Keywords: antifungal, aflatoxin, citral, essential oil, lemongrass oil ABSTRAK Aspergillus flavus dan A. parasiticus merupakan jamur yang banyak ditemukan mengkontaminasi pangan. Kedua jamur tersebut menghasilkan aflatoksin, yang berbahaya bagi kesehatan manusia, sehingga diperlukan anti-jamur untuk mengendalikan pertumbuhannya. Penelitian ini bertujuan untuk mengetahui komponen minyak atsri serai (Cymbopogon citratus) dan menguji kemampuan minyak tersebut sebagai penghambat pertumbuhan A. flavus dan A. parasiticus. Lima variasi konsentrasi minyak serai diujikan secara terpisah pada A. flavus dan A. parasiticus dan dilakukan pengamatan pertumbuhan jamur selama 7 hari. Hasil identifikasi komponen minyak atsiri menggunakan GC-MS menunjukkan bahwa minyak atsri serai memiliki komponen utama citral (53,77%) dan z-citral (34,05%). Minyak atsiri serai dengan berbagai konsentrasi (0,01%; 0,02%; 0,04% dan 0,08%) menunjukkan kemampuan menghambat pertumbuhan A. flavus dan A. parasiticus dan konsentrasi 0,08 % menunjukkan bahwa minyak serai mampu menghambat pertumbuhan kedua jamur sebesar 100 % selama 7 hari pengamatan Kata kunci: antijamur, aflatoksin, minyak atsiri, minyak serai, sitral

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Evaluation of Clausena anisata Essential Oil from Cameroon for Controlling Food Spoilage Fungi and its Potential Use as an Antiradical Agent

Natural Product Communications ◽

10.1177/1934578x1100600937 ◽

2011 ◽

Vol 6 (9) ◽

pp. 1934578X1100600 ◽

Cited By ~ 1

Author(s):

Aoudou Yaouba ◽

Léopold Ngoune Tatsadjieu ◽

Pierre Michel Jazet Dongmo ◽

François Xavier Etoa ◽

Carl Moses Fontum Mbofung ◽

...

Keyword(s):

Essential Oil ◽

Antiradical Activity ◽

Fungal Growth ◽

Diffusion Method ◽

Germacrene D ◽

Food Spoilage Fungi ◽

Spoilage Fungi ◽

Main Components ◽

Fungal Growth Inhibition ◽

Potential Use

Investigations were conducted to determine the chemical composition, antifungal and antiradical activities of the essential oil extracted from the fresh leaves of Clausena anisata (Willd.) Hook. F. ex Benth (from Cameroon) against Aspergillus flavus, A. niger, A. parasiticus and Fusarium moniliforme. The essential oil obtained by hydrodistillation was analysed by GC and GC/MS. The disc diffusion method was used to evaluate the fungal growth inhibition at various concentrations of the oil while the antiradical activity of the essential oil was studied by the DPPH (diphenyl picryl hydrazyl) method. The main components obtained were E-ocimenone (15.1%), Z-ocimenone (11.5%), γ-terpinene (11.4%) and germacrene D (10.9%). After 10 days of incubation on essential oil supplemented medium, the growth of A. flavus, A. niger, A. parasiticus and F. moniliforme were totally inhibited by 4, 5, 5 and 5 mg/mL of C. anisata essential oil, respectively. The antiradical activity of C. anisata essential oil (SC50 = 5.1 g/L) was less than that of butylated hydroxyl toluene (BHT), which was used as the reference compound (SC50 = 0.007 g/L). Results obtained in the present study indicate the possibility of exploiting C. anisata essential oil to fight strains of A. flavus, A. niger, A. parasiticus and F. moniliforme responsible for biodeterioration of stored food products.

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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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Penyulingan Minyak Atsiri Sereh Dapur (Cymbopogon Citratus) Dengan Metode Penyulingan Air-Uap

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1085 ◽

2016 ◽

Vol 1 (1) ◽

pp. 1009-1016

Author(s):

Zaituni Zaituni ◽

Rita Khathir ◽

Raida Agustina

Keyword(s):

Refractive Index ◽

Essential Oil ◽

Specific Gravity ◽

Cymbopogon Citratus ◽

Water Steam ◽

Lemongrass Oil ◽

Lemongrass Essential Oil

Abstrak. Minyak atsiri sereh dapur diperoleh dari hasil penyulingan tanaman sereh dapur. Minyak sereh dapur merupakan sumber sitral yang merupakan konstituen utama dari minyak tersebut. Penelitian ini bertujuan untuk mengetahui mutu minyak atsiri yang dihasilkan dengan metode penyulingan air-uap (water and steam destillation). Bagian tanaman sereh dapur yang digunakan yaitu bagian batang dan daun yang disuling menggunakan alat penyulingan air dan uap. Hasil penelitian menunjukkan bahwa rendemen minyak atsiri sereh dapur dari penyulingan bagian daun diperoleh sebesar 0,399 % 10 kali lipat lebih besar dari rendemen minyak atsiri sereh dapur pada bagian batang (0,039 %). Bobot jenis minyak atsiri sereh dapur pada daun 0,8987 dan pada batang 0,8940. Indeks bias minyak atsiri sereh dapur pada daun 1,4876 dan pada batang 1,4880. Kelarutan dalam alkohol 70% minyak atsiri sereh dapur dari daun dan batang mempunyai tingkat kelarutan keruh pada perbandingan 1:5. Berdasarkan rendemen dapat disimpulkan bahwa bagian yang lebih menguntungkan untuk disuling adalah daun. Berdasarkan parameter mutu yang dianalisis dapat disimpulkan bahwa minyak atsiri sereh dapur dari bagian batang dan daun sudah memenuhi standar Essential Oil Association (EOA).The Destillation of Lemongrass Essential Oil by Using the Water-steam Method Abstract. Lemongrass essential oil is obtained from the distillation of lemongrass plant. The main content of this oil is sitral content. This study aimed to determine the quality of essential oil produced by the method of water-steam destillation. The experiment was done by water-steam destillation of stalks and leaves of lemongrass, respectively, under 3 repeatations. Lemongrass essential oil obtained from leaves was 0,399%, which is 10-fold greater than the yield of the stalks (0,039%). The specific gravity of Lemongrass essential oil obtained from leaves was 0,8987 where as the specific gravity of Lemongrass essential oil obtained from stalks was 0.8940. The refractive index of lemongrass oil obtained from leaves was 1.4876 while the refractive index of lemongrass oil obtained from stalks was 1.4880. Based on solubility in 70% alcohol test, lemongrass essential oil obtained from the leaves and stalks were a little bit cloud at a ratio of 1: 5. Based on its yield, it can be concluded that the leave plant produced more oil. However, the quality of both oils showed that lemongrass essential oil met the EAO Standard.

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Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-315 ◽

2018 ◽

Vol 81 (3) ◽

pp. 467-471 ◽

Cited By ~ 4

Author(s):

Emma Mani López ◽

Georgina P. Valle Vargas ◽

Enrique Palou ◽

Aurelio López Malo

Keyword(s):

Essential Oil ◽

Sensory Evaluation ◽

Vapor Phase ◽

Steam Distillation ◽

Penicillium Expansum ◽

Activity Levels ◽

Gas Chromatograph ◽

Cymbopogon Citratus ◽

Main Components ◽

Lemongrass Essential Oil

ABSTRACT The antimicrobial activity of lemongrass (Cymbopogon citratus) essential oil (EO) in the vapor phase on the growth of Penicillium expansum inoculated on bread was evaluated, followed by a sensory evaluation of the bread's attributes after EO exposure. The lemongrass EO was extracted from dry leaves of lemongrass by microwave-assisted steam distillation. The chemical composition of the lemongrass EO was determined using a gas chromatograph coupled to a mass spectrometer. The refractive index and specific gravity of the EO were also determined. Bread was prepared and baked to reach two water activity levels, 0.86 or 0.94, and then 10 μL of P. expansum spore (106 spores per mL) suspension was inoculated on the bread surface. Concentrations of lemongrass EO were tested from 125 to 4,000 μL/Lair, whereas mold radial growth was measured for 21 days. For sensory evaluation, breads were treated with lemongrass EO vapor at 0, 500, or 1,000 μL/Lair for 48 h and tested by 25 untrained panelists. The EO yield was 1.8%, with similar physical properties to those reported previously. Thirteen compounds were the main components in the EO, with citral being the major compound. P. expansum was inhibited for 21 days at 20°C with 750 μL of EO/Lair, and its inhibition increased with increasing concentrations of EO. Sensory acceptance of bread exposed to vapor concentrations of 500 or 1,000 μL of EO/Lair or without EO was favorable; similar and no significant differences (P > 0.05) were observed among them.

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Antifungal activity and mechanism of monocaprin against food spoilage fungi

Food Control ◽

10.1016/j.foodcont.2017.07.022 ◽

2018 ◽

Vol 84 ◽

pp. 561-568 ◽

Cited By ~ 18

Author(s):

Maomao Ma ◽

Xuefang Wen ◽

Yuting Xie ◽

Zhen Guo ◽

Rongbin Zhao ◽

...

Keyword(s):

Antifungal Activity ◽

Food Spoilage ◽

Food Spoilage Fungi ◽

Spoilage Fungi

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Fungicidal and anti-aflatoxigenic effects of the essential oil of Cymbopogon citratus (DC.) Stapf. (lemongrass) against Aspergillus flavus Link. isolated from stored rice

Letters in Applied Microbiology ◽

10.1046/j.1472-765x.2003.01351.x ◽

2003 ◽

Vol 37 (1) ◽

pp. 86-90 ◽

Cited By ~ 115

Author(s):

P.A. Paranagama ◽

K.H.T. Abeysekera ◽

K. Abeywickrama ◽

L. Nugaliyadde

Keyword(s):

Essential Oil ◽

Aspergillus Flavus ◽

Cymbopogon Citratus

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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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Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters

Processes ◽

10.3390/pr8010040 ◽

2020 ◽

Vol 8 (1) ◽

pp. 40 ◽

Cited By ~ 5

Author(s):

Nguyen Phu Thuong Nhan ◽

Vo Tan Thanh ◽

Mai Huynh Cang ◽

Tri Duc Lam ◽

Nguyen Cam Huong ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Spray Drying ◽

Gum Arabic ◽

Core Material ◽

Wall Material ◽

Cymbopogon Citratus ◽

Encapsulation Process ◽

Wall Materials ◽

Lemongrass Essential Oil

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

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