Inhibition of Fungal Colonization of Stored Peanut Kernels with Products from Some Medicinal/Culinary Plants

Abstract Products from five medicinal/culinary plants—Citrus aurantifolia fruit peel oil, Cymbopogon nardus leaf oil, Ocimum gratissimum leaf powder, Xylopia aethiopica fruit powder, and Syzigium aromaticum clove powder—were tested for activity against fungal colonization of stored peanut. The natural microflora of kernels were supplemented with a norsolorinic acid (NOR) mutant of Aspergillus parasiticus before treatment with the various plant products. Treated kernels were stored at 5.7% moisture content in mini-polyethylene bags for 11 mo. Of the five plant products, the Syzigium clove powder proved to be most efficacious. After 4 mo storage, a low colony-forming unit (CFU) value of 0.601 log units of NOR A. parasiticus was recorded per gram of kernels treated with the powder. Significantly higher CFU values (P ≤ 0.05) were associated with kernels that received no plant product (3.099 log units) and kernels treated with the other plant products(1.459–2.930 log units). CFU of total fungi, superficial fungal growth, internal kernel discoloration, and fungal growth/sporulation on the internal surfaces of the cotyledons also were suppressed by the Syzigium powder after 11 mo. The Citrus oil and the Ocimum leaf powder were moderately effective, being similar to each other in several storage parameters. The Cymbopogon leaf oil was the least effective of the plant materials tested. In a test tube experiment, the Syzigium and Ocimum powders were more efficacious when mixed with stored peanut kernels than when separated from kernels with a piece of mosquito-proof screen. The optimum rates of the two powders for preventing superficial fungal growth on kernels at 8% moisture in mini-polyethylene bags at 28 C were 150 and 100 g/kg of kernels, respectively, for Syzigium and Ocimum. At these rates, 93 and 56% of kernels treated with the Syzigium and Ocimum powders, respectively, were free from superficial fungal growth after 4 mo. These results point to the potential of the two powders, especially Syzigium, for preventing mold growth and possibly aflatoxin production in stored peanut.

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Chestnut Drying Is Critical in Determining Aspergillus flavus Growth and Aflatoxin Contamination

Toxins ◽

10.3390/toxins10120530 ◽

2018 ◽

Vol 10 (12) ◽

pp. 530 ◽

Cited By ~ 6

Author(s):

Simona Prencipe ◽

Ilenia Siciliano ◽

Carlotta Gatti ◽

Maria Gullino ◽

Angelo Garibaldi ◽

...

Keyword(s):

Antioxidant Activity ◽

Fungal Growth ◽

Aflatoxin Production ◽

Aflatoxin Contamination ◽

Total Phenol ◽

Fungal Colonization ◽

Total Phenol Content ◽

Phenol Content ◽

Drying Treatment ◽

Drying Conditions

Chestnut drying is used to prevent postharvest losses and microorganism contamination during storage. Several studies reported the contamination by aflatoxins (AFs) produced by Aspergillus spp. in chestnuts. The effect of drying temperatures (from 30 to 50 °C) was evaluated on the growth of A. flavus and the production of aflatoxins in chestnuts. The influence of the treatment on the proximate composition, the total phenol content and antioxidant activity of chestnuts was considered. Fungal colonization was observed on the nuts dried at 30, 35, and 40 °C; the incidence was lower at 40 °C. The highest concentrations of AFB1 and AFB2 were produced at 40 °C. No aflatoxins were detected at 45 or 50 °C. At 40 °C A. flavus was under suboptimal conditions for growth (aw 0.78), but the fungus was able to synthesize aflatoxins. As the temperatures applied increased, the total phenol content increased, while the antioxidant activity decreased. A drying treatment at 45 °C for seven days (aw 0.64) could be a promising method to effectively control both the growth of aflatoxigenic fungi and the production of aflatoxins. This study provides preliminary data useful to improve the current drying conditions used in chestnut mills, to reduce both fungal growth and aflatoxin production.

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Callosobruchus maculatus (Fab.) control by plant products in cowpea grains under storage: A review

Journal of Medicinal Botany ◽

10.25081/jmb.2017.v1.897 ◽

2017 ◽

Vol 1 ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

A. Muhammad ◽

A. K. Bashir

Keyword(s):

Callosobruchus Maculatus ◽

Groundnut Oil ◽

Plant Materials ◽

Piper Guineense ◽

Plant Products ◽

Germination Process ◽

Leaf Powder ◽

Cowpea Seed ◽

The Tropics ◽

Better Than

The present review focuses on some major researches dealing with controlling Cowpea seed bruchid (CSB) due to Callosobruchus maculatus (Fab.) [Coleoptera: Bruchidae] by using some plant products. The objective of this review is to look in to the successes of the use of plant materials in the management of CSB especially in the tropics where bulk of the crop is cultivated and consumed. The review of available literature showed that, plants such as Neem, Azadirachta indica A. Juss; Garlic, Allium sativum (L.); West African pepper, Piper guineense Schumach; drum stick, Moringa oleifera Lam; African Basil, Ocimum gratissimum (L.); Moss plant; Barbula indica and Clausena anisata (Willd.) Hook has been used in CSB control. Available literatures showed that garlic, chilies and peppermint applied at the rate of 0.035–0.55g significantly (p≤0.05) reduced oviposition, respectively compared to the control. Similarly, powdered flowers of M. oleifera applied at the rate of 0.5 g per 30 g of seeds caused mortality of CSB better than the control 8 hours after infestation. The use of C. anisata and Permethrin showed percentage mortality of cowpea bruchids was high using Permethrin but was not significantly (p≥0.05) better than Clausena leaf powder. Groundnut oil applied at ˂ 4mls kg-1 does not affect germination process of cowpea stored for up to 12 weeks. However, increasing rate of application decreases germination. The review clearly indicated that plant products have potentials of controlling CSB in stored cowpea as they are safe and free from residue. They are hereby encouraged.

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Selection of common edible herbs which inhibit aflatoxin production or fungal growth

JSM Mycotoxins ◽

10.2520/myco1975.2006.suppl4_225 ◽

2006 ◽

Vol 2006 (Suppl4) ◽

pp. 225-230

Author(s):

A. Chinaphuti ◽

S. Aukkasarakul

Keyword(s):

Fungal Growth ◽

Aflatoxin Production ◽

Selection Of

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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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Aflatoxin Production in Black Currant, Blueberry and Strawberry Jams

Journal of Food Protection ◽

10.4315/0362-028x-41.5.344 ◽

1978 ◽

Vol 41 (5) ◽

pp. 344-347 ◽

Cited By ~ 2

Author(s):

O. PENSALA ◽

A. NISKANEN ◽

S. LINDROTH

Keyword(s):

Yeast Extract ◽

Raw Materials ◽

Fungal Growth ◽

Dry Weight ◽

Aflatoxin Production ◽

Fungal Mycelium ◽

Black Currant ◽

Initial Ph ◽

Different Temperatures ◽

Yeast Extract Sucrose

Unsweetened and sweetened (20 and 44% sucrose) black currant, blueberry and strawberry jams with spores of Aspergillus parasiticus NRRL 2999 were incubated at different temperatures and atmospheres for 0.5, 1, 2, and 6 months. Hyphal dry weight, pH of medium and aflatoxin production were examined. Also, the aflatoxin distribution between mold and jam layers was examined in jam with uncontrolled and controlled pH (initial pH 3.1–3.6 and 5.6 respectively) and in 20% yeast extract sucrose broth (initial pH 5.6) after 2 weeks of incubation. Aflatoxin was observed in black currant and strawberry jams stored at 22 and 30 C, but not in blueberry jam. Addition of sugar prevented production of aflatoxin in detectable amounts, although it enhanced fungal growth. Storage at 4 C resulted in a marked reduction in fungal growth. The high CO2 atmosphere prevented production of aflatoxin in detectable amounts in black currant and blueberry jams but not in strawberry jam. Raising the initial pH of the stored jam caused an increase in aflatoxin synthesis, although the amount of fungal mycelium, in contrast was reduced. Aflatoxin synthesis as a function of fungal growth was significantly weaker in the jams than in the yeast extract sucrose broth. The results imply that the jam raw materials, particularly blueberry, contain substances inhibiting production of atlatoxins. Alternatively, it is also possible that the jam materials contain only small amounts of nutrients necessary for synthesis of aflatoxin.

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No Effect of Soybean Lipoxygenase on Aflatoxin Production in Aspergillus flavus–Inoculated Seeds

Journal of Food Protection ◽

10.4315/0362-028x-65.12.1984 ◽

2002 ◽

Vol 65 (12) ◽

pp. 1984-1987 ◽

Cited By ~ 6

Author(s):

J. E. MELLON ◽

P. J. COTTY

Keyword(s):

Aspergillus Flavus ◽

Fungal Pathogens ◽

Seed Viability ◽

Soybean Seed ◽

Fungal Growth ◽

Aflatoxin Production ◽

Aflatoxin Contamination ◽

Soybean Seeds ◽

Heat Treated ◽

Significant Difference

Soybean lines lacking lipoxygenase (LOX) activity were compared with soybean lines having LOX activity for the ability to support growth and aflatoxin B1 production by the fungal seed pathogen Aspergillus flavus. Whole seeds, broken seeds, and heat-treated (autoclaved) whole seeds were compared. Broken seeds, irrespective of LOX presence, supported excellent fungal growth and the highest aflatoxin levels. Autoclaved whole seeds, with or without LOX, produced good fungal growth and aflatoxin levels approaching those of broken seeds. Whole soybean seeds supported sparse fungal growth and relatively low aflatoxin levels. There was no significant difference in aflatoxin production between whole soybean seeds either with or without LOX, although there did seem to be differences among the cultivars tested. The heat treatment eliminated LOX activity (in LOX+ lines), yet aflatoxin levels did not change substantially from the broken seed treatment. Broken soybean seeds possessed LOX activity (in LOX+ lines) and yet yielded the highest aflatoxin levels. The presence of active LOX did not seem to play the determinant role in the susceptibility of soybean seeds to fungal pathogens. Seed coat integrity and seed viability seem to be more important characteristics in soybean seed resistance to aflatoxin contamination. Soybean seeds lacking LOX seem safe from the threat of increased seed pathogen susceptibility.

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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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Growth and Aflatoxin Production by Aspergillus parasiticus in a Medium Containing Plant Hormones, Herbicides or Insecticides

Journal of Food Protection ◽

10.4315/0362-028x-50.12.1044 ◽

1987 ◽

Vol 50 (12) ◽

pp. 1044-1047 ◽

Cited By ~ 3

Author(s):

R. S. FARAG ◽

M. A. EL-LEITHY ◽

A. E. BASYONY ◽

Z. Y. DAW

Keyword(s):

Acetic Acid ◽

Gibberellic Acid ◽

Plant Hormones ◽

Aspergillus Parasiticus ◽

Synthetic Medium ◽

Fungal Growth ◽

Aflatoxin Production ◽

Inhibitory Effect ◽

Indol Acetic Acid ◽

Acid Herbicides

The effect of some widely used plant hormones (indol-3-acetic acid and gibberellic acid), herbicides (gramoxone, stomp and treflan) and insecticides (malathion, actellic and guthion) on Aspergillus parasiticus growth and aflatoxin production in a synthetic medium was studied. Addition of indol acetic acid to the medium increased aflatoxin production more than gibberellic acid. Treflan at 5, 10 and 20 ppm levels caused a highly significant stimulatory effect on A. parasiticus growth and aflatoxin production. In contrast, stomp at 10 and 20 ppm produced the reverse effect. Guthion, an insecticide, caused a marked decrease in fungal growth and aflatoxin production. The inhibitory effect of insecticides under study on both fungal growth and aflatoxin production in effectiveness followed the sequence: guthion>actellic>malathion. At the recommended application rate (10 ppm), with the exception of indol acetic acid and treflan, all compounds suppressed mold growth and aflatoxin production.

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