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Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi.
Int J Food Microbiol. 2004 Aug 01; 94(3):329-34.IJ

Abstract

Five essential oils (EO) extracted from Cymbopogon citratus, Monodora myristica, Ocimum gratissimum, Thymus vulgaris and Zingiber officinale were investigated for their inhibitory effect against three food spoilage and mycotoxin producing fungi, Fusarium moniliforme, Aspergillus flavus and Aspergillus fumigatus. Five strains of each fungus were tested. The agar dilution technique was used to determine the inhibitory effect of each EO on the radial growth of the fungus, and a dose response was recorded. The EO from O. gratissimum, T. vulgaris and C. citratus were the most effective and prevented conidial germination and the growth of all three fungi on corn meal agar at 800, 1000 and 1200 ppm, respectively. Moderate activity was observed for the EO from Z. officinale between 800 and 2500 ppm, while the EO from M. myristica was less inhibitory. These effects against food spoilage and mycotoxin producing fungi indicated the possible ability of each essential oil as a food preservative. A comparative test on the preservative ability of the EO from O. gratissimum and potassium sorbate against A. flavus at pH 3.0 and 4.5 showed that the EO remained stable at both pH, whereas the efficacy of potassium sorbate was reduced at higher pH. We concluded that the EO from O. gratissimum is a potential food preservative with a pH dependent superiority against potassium sorbate, and these are novel scientific information.

Authors+Show Affiliations

Danish Government Institute of Seed Pathology for Developing Countries (DGISP), Thorvaldsensvej 57, DK-1871 Frederiksberg C., Denmark. jnguefack2001@yahoo.comNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15246244

Citation

Nguefack, J, et al. "Evaluation of Five Essential Oils From Aromatic Plants of Cameroon for Controlling Food Spoilage and Mycotoxin Producing Fungi." International Journal of Food Microbiology, vol. 94, no. 3, 2004, pp. 329-34.
Nguefack J, Leth V, Amvam Zollo PH, et al. Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. Int J Food Microbiol. 2004;94(3):329-34.
Nguefack, J., Leth, V., Amvam Zollo, P. H., & Mathur, S. B. (2004). Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. International Journal of Food Microbiology, 94(3), 329-34.
Nguefack J, et al. Evaluation of Five Essential Oils From Aromatic Plants of Cameroon for Controlling Food Spoilage and Mycotoxin Producing Fungi. Int J Food Microbiol. 2004 Aug 1;94(3):329-34. PubMed PMID: 15246244.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. AU - Nguefack,J, AU - Leth,V, AU - Amvam Zollo,P H, AU - Mathur,S B, PY - 2003/02/17/received PY - 2003/12/18/revised PY - 2004/02/25/accepted PY - 2004/7/13/pubmed PY - 2004/10/20/medline PY - 2004/7/13/entrez SP - 329 EP - 34 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 94 IS - 3 N2 - Five essential oils (EO) extracted from Cymbopogon citratus, Monodora myristica, Ocimum gratissimum, Thymus vulgaris and Zingiber officinale were investigated for their inhibitory effect against three food spoilage and mycotoxin producing fungi, Fusarium moniliforme, Aspergillus flavus and Aspergillus fumigatus. Five strains of each fungus were tested. The agar dilution technique was used to determine the inhibitory effect of each EO on the radial growth of the fungus, and a dose response was recorded. The EO from O. gratissimum, T. vulgaris and C. citratus were the most effective and prevented conidial germination and the growth of all three fungi on corn meal agar at 800, 1000 and 1200 ppm, respectively. Moderate activity was observed for the EO from Z. officinale between 800 and 2500 ppm, while the EO from M. myristica was less inhibitory. These effects against food spoilage and mycotoxin producing fungi indicated the possible ability of each essential oil as a food preservative. A comparative test on the preservative ability of the EO from O. gratissimum and potassium sorbate against A. flavus at pH 3.0 and 4.5 showed that the EO remained stable at both pH, whereas the efficacy of potassium sorbate was reduced at higher pH. We concluded that the EO from O. gratissimum is a potential food preservative with a pH dependent superiority against potassium sorbate, and these are novel scientific information. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/15246244/Evaluation_of_five_essential_oils_from_aromatic_plants_of_Cameroon_for_controlling_food_spoilage_and_mycotoxin_producing_fungi_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168160504001205 DB - PRIME DP - Unbound Medicine ER -