期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 2, 页码 240-247出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2013.12.023
关键词
Aflatoxin B-1; Antifungal; Antioxidant; Boswellia carterii EO; Piper nigrum
资金
- Council of Scientific and Industrial Research (CSIR), New Delhi, India
The study explores the chemical profile, antimicrobial and antioxidant activity of Boswellia carterii essential oil (EO). The EO significantly inhibited growth and aflatoxin production by the food borne toxigenic strain of Aspergillus flavus at 1.75 mu l/ml and 1.25 mu l/ml respectively. It exhibited broad fungitoxic spectrum against 12 food borne moulds and also showed strong antioxidant activity, IC50 value and % inhibition of linoleic acid peroxidation being 0.64 mu l/ml and 51.68% respectively. The antifungal action of EO was observed in terms of reduction in ergosterol content of plasma membrane of A. flavus. As fumigant in food system in storage containers, the EO provided 65.38% protection against fungal deterioration of Piper nigrum. GC-MS results revealed 31 components of EO. The chemically characterized B. carterii EO may thus be recommended as plant based preservative in view of its antifungal, antiaflatoxigenic, antioxidant activity and efficacy in food system. (C) 2014 Elsevier Ltd. All rights reserved.
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