Comparison of screening techniques of antifungal activity of spices essential oils against Aspergillus strains isolated from peanuts (Arachis hypogaea)
DOI:
https://doi.org/10.32480/rscp.2022.27.2.85Keywords:
Bioactive, Fungicide, Food preservation, Food safety, MycotoxinsAbstract
The contamination of food with fungi of the genus Aspergillus, represents a problem and threat to food safety and security, these microorganisms produce mycotoxins, thermostable secondary metabolites that can cause acute or chronic poisoning, including deaths, in humans and animals. It can affect various crops in both field and storage conditions, and peanuts are very susceptible to Aspergillus contamination. Given the growing need to develop alternatives to control these pathogens, mainly in storage and / or conservation, searches have been focused in the development of effective technologies that represent a sustainable resource for the foodstuffs. The use of essential oils has showed encouraging results, since its antifungal potential is linked to a natural and biodegradable alternative. The objective of this study was to compare two inoculation techniques: direct seeding and medium inoculated in the disk diffusion method to test essential oils of spices against Aspergillus strains isolated from peanuts. And in turn, to determine the antifungal effect and main phytoconstituents of tested oils against Aspergillus strains. The essential oils of Cinnamomum zeylanicum (cinnamon), Eugenia caryophyllata (cloves), Origanum vulgare (oregano), and the metabolites carvacrol and eugenol had a potential antifungal effect on the strains of Aspergillus flavus and Aspergillus Section Nigri isolated from peanuts. Furthermore, considering that the reproducibility and standardization of antifungal assay techniques with natural products are crucial, in this study no significant differences were observed with both in the inoculation techniques tested. Thus, it is concluded that the essential oils tested are promising natural resources that require further evaluation to be applied as alternatives in food preservation.
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