Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage

Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by mycotoxin biosynthesis in coffee results in notable financial losses. subsequent mycotoxin biosynthesis in coffee leads to major economic losses. Complications ranging from mild to severe can be caused by the mycotoxins produced by this genus. The aim of this investigation was to determine the effect of menthol and eugenol on Aspergillus parasiticus (CBS 100926T) growth, spore germination, and their potential use as green coffee beans preservative during long-term storage (12 months). The minimum inhibitory concentrations (MICs) values of the menthol and eugenol were recorded to completely inhibit the growth of A. parasiticus in 400 & mu;g/ml and 300 & mu;g/ml, respectively. Both reduced spore germination by 9.33% and 5.66% at 300 & mu;g/ml and 200 & mu;g/ml, respectively. They showed efficacy in fumigated green coffee beans sample during the storage for up to 12 months providing an increase in the protection level of 62.5% for menthol and 73.21% for eugenol against the A. parasiticus contamination. This suggests that menthol and eugenol could be used as good alternatives for decreasing the deteriorations due to the fungal infections in green coffee beans during long-term storage.

Automated summary

Nowadays, coffee is an important agricultural product and drinking coffee is popular worldwide. The main contamination of stored coffee beans is caused by mycotoxins produced by the fungi in the genus Aspergillus. Menthol and eugenol were found to inhibit the growth and spore germination of Aspergillus parasiticus, and they could be used as alternatives for preserving green coffee beans during long-term storage by reducing fungal infections.