TY - JOUR
T1 - Efficacy of Kleinia odora Essential Oil on Aspergillus flavus Link Ex Fries Growth and Aflatoxin B1 Production
AU - Al-Shuali, Aisha Salim Khalfan
AU - Al-Harrasi, Majida Mohammed Ali
AU - Al-Mahmooli, Issa Hashil
AU - Al-Sabahi, Jamal Nasser
AU - Al-Farsi, Khalid
AU - Al-Sadi, Abdullah Mohammed
AU - Velazhahan, Rethinasamy
N1 - Publisher Copyright:
© 2024 Malaysian Institute of Chemistry. All rights reserved.
PY - 2024/2/26
Y1 - 2024/2/26
N2 - Aflatoxin contamination in food products continues to be one of the most important food safety concerns worldwide. Aspergillus flavus and A. parasiticus are the primary producers of aflatoxins. Among the different aflatoxin types aflatoxin B1 (AFB1) is the most harmful foodborne mycotoxin. In this study, essential oil (EO) was extracted from Kleinia odora and its effect on A. flavus growth and AFB1 production was evaluated under in vitro condition. K. odora EO (KOEO) effectively suppressed A. flavus growth which resulted in a 43.1% reduction in mycelial weight over the control at a dose of 100 μL/50 mL of medium. The KOEO suppressed the toxin production by A. flavus in a dose-dependent manner and suppressed AFB1 production up to 93.7% at the concentration of 100 μL/50 mL as determined by liquid chromatography-mass spectrometry analysis. The chemical analysis of KOEO by gas chromatography-mass spectrometry showed the presence of ledol (21.0%), caryophyllene (12.0%), gamma-curcumene (10.2%), 4(10)-thujene (9.9%) and D-limonene (7.6) as major constituents. These compounds have been demonstrated to have a wide range of biological properties including antimicrobial activity. These results suggest that KOEO has huge potential to be used as a bio-preservative to suppress A. flavus growth and to minimize aflatoxin contamination in food products.
AB - Aflatoxin contamination in food products continues to be one of the most important food safety concerns worldwide. Aspergillus flavus and A. parasiticus are the primary producers of aflatoxins. Among the different aflatoxin types aflatoxin B1 (AFB1) is the most harmful foodborne mycotoxin. In this study, essential oil (EO) was extracted from Kleinia odora and its effect on A. flavus growth and AFB1 production was evaluated under in vitro condition. K. odora EO (KOEO) effectively suppressed A. flavus growth which resulted in a 43.1% reduction in mycelial weight over the control at a dose of 100 μL/50 mL of medium. The KOEO suppressed the toxin production by A. flavus in a dose-dependent manner and suppressed AFB1 production up to 93.7% at the concentration of 100 μL/50 mL as determined by liquid chromatography-mass spectrometry analysis. The chemical analysis of KOEO by gas chromatography-mass spectrometry showed the presence of ledol (21.0%), caryophyllene (12.0%), gamma-curcumene (10.2%), 4(10)-thujene (9.9%) and D-limonene (7.6) as major constituents. These compounds have been demonstrated to have a wide range of biological properties including antimicrobial activity. These results suggest that KOEO has huge potential to be used as a bio-preservative to suppress A. flavus growth and to minimize aflatoxin contamination in food products.
KW - antifungal activity
KW - Aspergillus flavus
KW - medicinal herb
KW - Mycotoxin
KW - plant products
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U2 - 10.55373/mjchem.v26i1.257
DO - 10.55373/mjchem.v26i1.257
M3 - Article
AN - SCOPUS:85187006982
SN - 1511-2292
VL - 26
SP - 257
EP - 264
JO - Malaysian Journal of Chemistry
JF - Malaysian Journal of Chemistry
IS - 1
ER -