6533b85efe1ef96bd12c07e2

RESEARCH PRODUCT

Selected plant essential oils and their main active components, a promising approach to inhibit aflatoxigenic fungi and aflatoxin production in food.

Misericordia JiménezJosé V. GómezJosé-vicente Gimeno-adelantadoAndrea TarazonaR. Mateo-castroEva M. Mateo

subject

AflatoxinAntifungal AgentsCinnamomum zeylanicumHealth Toxicology and MutagenesisActive componentsAspergillus flavusMicrobial Sensitivity TestsToxicologyCinnamaldehydechemistry.chemical_compound0404 agricultural biotechnologyAflatoxinsOriganumOils VolatileCarvacrolFood scienceAcroleinbiologyPublic Health Environmental and Occupational Health04 agricultural and veterinary sciencesGeneral ChemistryGeneral Medicinebiology.organism_classification040401 food scienceAspergillus parasiticusAspergilluschemistryFood MicrobiologyMonoterpenesCymenesFood Science

description

Recent research has showed that Aspergillus flavus and Aspergillus parasiticus are aflatoxigenic species that can become very competitive in the framework of climate change. Aflatoxins show carcinogenic, mutagenic, immunotoxic and teratogenic effects on human and animals. Effective and sustainable measures to inhibit these species and aflatoxins in food are required. Origanum vulgare and Cinnamomum zeylanicum essential oils (EOs) and their major active constituents, carvacrol and cinnamaldehyde, respectively, were assayed for inhibiting these species and aflatoxin production in maize extract medium under different environmental conditions. Doses of 10-1000 mg l

yearjournalcountryeditionlanguage
2018-01-17Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment
10.1080/19440049.2017.1419287https://pubmed.ncbi.nlm.nih.gov/29338637