Antioxidant Activities and Potential Impacts to Reduce Aflatoxins Utilizing Jojoba and Jatropha Oils and Extracts

Background and Objective: Jojoba as well as jatropha contains many active ingredients that have important roles to give them antioxidant efficiency, furthermore; fatty acids composition give a substantial function as antimicrobial properties. Thus, it may enhance the resistance to pathogenic microbes and toxins. This study aimed to evaluate antioxidant, antimicrobial and antifungal activities of jojoba and jatropha materials. Materials and Methods: Jojoba and jatropha oils fatty acid composition were analyzed, total phenolic and flavonoid was determined and the antioxidant activities were evaluated. The antimicrobial activity of extracts was investigated against some pathogens by agar well and disk diffusion method. The oil and pomace extract of jojoba and jatropha were tested for antifungal activities against four toxigenic fungi. Inhibitory activity of materials against aflatoxins production was evaluated using High-performance liquid chromatography (HPLC). Statically analysis using one way ANOVA was done using SPSS v. 16. Results: The major fatty acids were mono-unsaturated fatty acids, 97.4% for jojoba and 42.2% for jatropha, while palmitic acid and stearic acid being the major saturated fatty acids in jatropha oil. Total phenolic and flavonoid contents were ranged from 12.5-996.5 mg of GAE g(-1) and 5.92-180.83 mg of catechol g(-1), respectively. Reducing ratio of aflatoxins were vary between 43.8-26.6% for aflatoxin B1, 38.61-14.5% for aflatoxin B2, 33.2-14.6% for aflatoxin G(1) and 34.3-9.4% for aflatoxin G(2), while for total aflatoxins were between 38.7-18.75%. Conclusion: Jojoba oil was more effective and more antimicrobial than jatropha oil, the pomace extract shows more efficacy for jatropha than jojoba and they have variable effect against pathogens and aflatoxins.