Tags

Type your tag names separated by a space and hit enter

Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities.
Int J Food Microbiol. 2014 Jan 03; 168-169:1-7.IJ

Abstract

The study reports potential of Cuminum cyminum (cumin) seed essential oil (EO) as a plant based shelf life enhancer against fungal and aflatoxin contamination and lipid peroxidation. The EO showed efficacy as a preservative in food systems (stored wheat and chickpeas). A total of 1230 fungal isolates were obtained from food samples, with Aspergillus flavus LHP(C)-D6 identified as the highest aflatoxin producer. Cumin seed EO was chemically characterized through GC-MS where cymene (47.08%) was found as the major component. The minimum inhibitory concentration and minimum aflatoxin inhibitory concentration of EO were 0.6 and 0.5 μl/ml respectively. The EO showed toxicity against a broad spectrum of food borne fungi. The antifungal action of EO on ergosterol content in the plasma membrane of A. flavus was determined. The EO showed strong antioxidant potential having IC50 0.092 μl/ml. As a fumigant in food systems, the EO provided sufficient protection of food samples against fungal association without affecting seed germination. In view of the antifungal and antiaflatoxigenic nature, free radical scavenging potential and efficacy in food system, cumin seed EO may be able to provide protection of food commodities against quantitative and qualitative losses, thereby enhancing their shelf life. The present investigation comprises the first report on antifungal mode of action of cumin seed EO and its efficacy as fumigant in food systems.

Authors+Show Affiliations

Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi 221005, UP, India.No 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

24211773

Citation

Kedia, Akash, et al. "Antifungal and Antiaflatoxigenic Properties of Cuminum Cyminum (L.) Seed Essential Oil and Its Efficacy as a Preservative in Stored Commodities." International Journal of Food Microbiology, vol. 168-169, 2014, pp. 1-7.
Kedia A, Prakash B, Mishra PK, et al. Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities. Int J Food Microbiol. 2014;168-169:1-7.
Kedia, A., Prakash, B., Mishra, P. K., & Dubey, N. K. (2014). Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities. International Journal of Food Microbiology, 168-169, 1-7. https://doi.org/10.1016/j.ijfoodmicro.2013.10.008
Kedia A, et al. Antifungal and Antiaflatoxigenic Properties of Cuminum Cyminum (L.) Seed Essential Oil and Its Efficacy as a Preservative in Stored Commodities. Int J Food Microbiol. 2014 Jan 3;168-169:1-7. PubMed PMID: 24211773.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities. AU - Kedia,Akash, AU - Prakash,Bhanu, AU - Mishra,Prashant K, AU - Dubey,N K, Y1 - 2013/10/23/ PY - 2013/06/07/received PY - 2013/10/01/revised PY - 2013/10/15/accepted PY - 2013/11/12/entrez PY - 2013/11/12/pubmed PY - 2014/1/25/medline KW - Aflatoxin KW - Antifungal KW - Antioxidant KW - Aspergillus flavus KW - Cumin seed essential oil KW - Shelf life SP - 1 EP - 7 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 168-169 N2 - The study reports potential of Cuminum cyminum (cumin) seed essential oil (EO) as a plant based shelf life enhancer against fungal and aflatoxin contamination and lipid peroxidation. The EO showed efficacy as a preservative in food systems (stored wheat and chickpeas). A total of 1230 fungal isolates were obtained from food samples, with Aspergillus flavus LHP(C)-D6 identified as the highest aflatoxin producer. Cumin seed EO was chemically characterized through GC-MS where cymene (47.08%) was found as the major component. The minimum inhibitory concentration and minimum aflatoxin inhibitory concentration of EO were 0.6 and 0.5 μl/ml respectively. The EO showed toxicity against a broad spectrum of food borne fungi. The antifungal action of EO on ergosterol content in the plasma membrane of A. flavus was determined. The EO showed strong antioxidant potential having IC50 0.092 μl/ml. As a fumigant in food systems, the EO provided sufficient protection of food samples against fungal association without affecting seed germination. In view of the antifungal and antiaflatoxigenic nature, free radical scavenging potential and efficacy in food system, cumin seed EO may be able to provide protection of food commodities against quantitative and qualitative losses, thereby enhancing their shelf life. The present investigation comprises the first report on antifungal mode of action of cumin seed EO and its efficacy as fumigant in food systems. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/24211773/Antifungal_and_antiaflatoxigenic_properties_of_Cuminum_cyminum__L___seed_essential_oil_and_its_efficacy_as_a_preservative_in_stored_commodities_ DB - PRIME DP - Unbound Medicine ER -