Mechanism of antioxidant and antifungal properties ofPimenta dioica(L.) leaf essential oil onAspergillus flavus

The study explores the antioxidant activity, volatile chemical profile and antifungal potential ofPimenta dioicaleaf essential oil (EO) against toxin producingAspergillus flavus. GC-MS analysis of EO revealed the presence of 41 compounds with eugenol (54%), as the major compound followed by myrcene (16.0%) and chavicol (12.5%). It exhibited the strong antioxidant activity with IC(50)value of 19.40 mu g/ml and polyphenolic content of 526.9 mg g(-1)gallic acid equivalent. The aflatoxin producing IISRaf1strain from nutmeg (Myristica fragrans) was identified by 18S rRNA sequencing asAspergillus flavus(MH345939). MIC ofP. dioicaleaf EO againstA. flavuswas found to be at 0.04%. The changes in hyphae growth and architecture after treatment with EO were observed under light microscopy. Antifungal compounds eugenol which got separated at the particular spot caused the clear zone at the TLC plate by agar overlay bioassay. The mode of action of antifungal activity of EO was recorded in terms of its effect on ergosterol content of plasma membrane and malate dehydrogenases activity (MDH) ofA. flavus.ThusP. dioicaleaf EO might be viable alternative as plant based preservative in perspective on its antioxidant, antifungal activity and efficacy in food system.

Automated summary

The study found that the essential oil from Pimenta dioica leaves has strong antioxidant activity and antifungal potential against Aspergillus flavus, suggesting it could be a viable plant-based preservative in food systems.