Journal
NATURAL PRODUCT RESEARCH
Volume 34, Issue 11, Pages 1611-1615Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2018.1519826
Keywords
Myristica fragrans; essential oil; aflatoxin B1; ergosterol; methylglyoxal
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Funding
- Department of Biotechnology (DBT), New Delhi [P-07/631]
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The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based food preservative against fungal and aflatoxin B-1 (AFB(1)) contamination of scented rice varieties. The chemical profile of MFEO revealed elemicin (27.08%), myristicine (21.29%) and thujanol (18.55%) as major components. The minimum inhibitory and minimum aflatoxin inhibitory concentrations of MFEO were 2.75 and 1.5 mg/ml, respectively. The MFEO was efficacious against a broad spectrum of food deteriorating fungi. MFEO caused decrease in ergosterol content of fungal plasma membrane and enhanced leakage of cellular ions, depicting plasma membrane as the site of action. The MFEO caused reduction in cellular methylglyoxal content, the aflatoxin inducer. This is the first report on MFEO as aflatoxin suppressor. The essential oil may be recommended as plant based food preservative after large scale trials and reduction in methylglyoxal suggests its application for development of aflatoxin resistant varieties through green transgenics.
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