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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. 2010 Aug 15; 142(1-2):114-9.IJ

Abstract

The study investigates fungal contamination in some dry fruits, spices and areca nut and evaluation of the essential oil (EO) of Piper betle var. magahi for its antifungal, antiaflatoxigenic and antioxidant properties. A total of 1651 fungal isolates belonging to 14 species were isolated from the samples and Aspergillus was recorded as the dominant genus with 6 species. Eleven aflatoxin B(1) (AFB(1)) producing strains of A. flavus were recorded from the samples. Eugenol (63.39%) and acetyleugenol (14.05%) were the major components of 32 constituents identified from the Piper betle EO through GC and GC-MS analysis. The minimum inhibitory concentration (MIC) of P. betle EO was found 0.7 microl/ml against A.flavus. The EO reduced AFB(1) production in a dose dependent manner and completely inhibited at 0.6 microl/ml. This is the first report on efficacy of P. betle EO as aflatoxin suppressor. EO also exhibited strong antioxidant potential as its IC(50) value (3.6 microg/ml) was close to that of ascorbic acid (3.2 microg/ml) and lower than that of the synthetic antioxidants such as butylated hydroxytouene (BHT) (7.4 microg/ml) and butylated hydroxyanisole (BHA) (4.5 microg/ml). P. betle EO thus exhibited special merits possessing antifungal, aflatoxin suppressive and antioxidant characters which are desirable for an ideal preservative. Hence, its application as a plant based food additive in protection and enhancement of shelf life of edible commodities during storage and processing is strongly recommended in view of the toxicological implications by synthetic preservatives.

Authors+Show Affiliations

Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, India.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20621374

Citation

Prakash, Bhanu, et al. "Efficacy of Chemically Characterized Piper Betle L. Essential Oil Against Fungal and Aflatoxin Contamination of some Edible Commodities and Its Antioxidant Activity." International Journal of Food Microbiology, vol. 142, no. 1-2, 2010, pp. 114-9.
Prakash B, Shukla R, Singh P, et al. 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. 2010;142(1-2):114-9.
Prakash, B., Shukla, R., Singh, P., Kumar, A., Mishra, P. K., & Dubey, N. K. (2010). Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity. International Journal of Food Microbiology, 142(1-2), 114-9. https://doi.org/10.1016/j.ijfoodmicro.2010.06.011
Prakash B, et al. 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. 2010 Aug 15;142(1-2):114-9. PubMed PMID: 20621374.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity. AU - Prakash,Bhanu, AU - Shukla,Ravindra, AU - Singh,Priyanka, AU - Kumar,Ashok, AU - Mishra,Prashant Kumar, AU - Dubey,Nawal Kishore, Y1 - 2010/06/19/ PY - 2010/01/12/received PY - 2010/05/20/revised PY - 2010/06/15/accepted PY - 2010/7/13/entrez PY - 2010/7/14/pubmed PY - 2010/12/14/medline SP - 114 EP - 9 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 142 IS - 1-2 N2 - The study investigates fungal contamination in some dry fruits, spices and areca nut and evaluation of the essential oil (EO) of Piper betle var. magahi for its antifungal, antiaflatoxigenic and antioxidant properties. A total of 1651 fungal isolates belonging to 14 species were isolated from the samples and Aspergillus was recorded as the dominant genus with 6 species. Eleven aflatoxin B(1) (AFB(1)) producing strains of A. flavus were recorded from the samples. Eugenol (63.39%) and acetyleugenol (14.05%) were the major components of 32 constituents identified from the Piper betle EO through GC and GC-MS analysis. The minimum inhibitory concentration (MIC) of P. betle EO was found 0.7 microl/ml against A.flavus. The EO reduced AFB(1) production in a dose dependent manner and completely inhibited at 0.6 microl/ml. This is the first report on efficacy of P. betle EO as aflatoxin suppressor. EO also exhibited strong antioxidant potential as its IC(50) value (3.6 microg/ml) was close to that of ascorbic acid (3.2 microg/ml) and lower than that of the synthetic antioxidants such as butylated hydroxytouene (BHT) (7.4 microg/ml) and butylated hydroxyanisole (BHA) (4.5 microg/ml). P. betle EO thus exhibited special merits possessing antifungal, aflatoxin suppressive and antioxidant characters which are desirable for an ideal preservative. Hence, its application as a plant based food additive in protection and enhancement of shelf life of edible commodities during storage and processing is strongly recommended in view of the toxicological implications by synthetic preservatives. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/20621374/Efficacy_of_chemically_characterized_Piper_betle_L__essential_oil_against_fungal_and_aflatoxin_contamination_of_some_edible_commodities_and_its_antioxidant_activity_ DB - PRIME DP - Unbound Medicine ER -