Impact of volatile compounds generated by essential oils on Aspergillus section Flavi growth parameters and aflatoxin accumulation

Publication Type:Journal Article
Year of Publication:2009
Authors:R. Bluma, Landa, M. F., Etcheverry, M.
Journal:J Sci Food Agr
Date Published:Jan
Keywords:Aflatoxins, Antifungal Activity, Argentina, Aspergillus Section Flavi, B-1, Components, Deterioration, Essential Oils, Fungi, Maize Grain, Maize Grains, Pesticide-Residues, Products, Vegetables, Volatile Fractions

BACKGROUND: The advantage of essential oils is their bioactivity in the vapour phase, a characteristic that makes them attractive as possible fumigants for stored grain protection. In this study the antifungal and antiaflatoxigenic effects of the volatile fractions of five essential oils (EOs) were evaluated by vapour contact on Aspergillus section Flavi isolates.RESULTS: In maize meal extract agar the volatile fractions of Pimpinella anisum L. (anise), Peumus boldus Mol. (boldus), Hedeoma multiflora Benth. (mountain thyme), Lippia turbinata var. integrifolia (Griseb.) (poleo) and Syzygium aromaticum L. (clove) were able to decrease the growth rate and lag phase of aflatoxigenic isolates. Boldus EO showed the best antifungal effect on Aspergillus section Flavi growth rate. In sterilised maize grains, boldus and poleo EOs showed antifungal effects on growth rate and aflatoxin accumulation. The volatile fraction of boldus EO completely inhibited the growth of isolates at water activity (a(w)) levels of 0.955,0.930 and 0.900, while poleo EO showed this effect only at the lower a(w) levels (0.930 and 0.900). All aflatoxigenic isolates showed reduced total aflatoxin accumulation in the presence of boldus EO under all a(w) conditions.CONCLUSION: These findings clearly indicate that the volatile fraction of boldus EO could be used to control aflatoxigenic fungi in stored maize. (C) 2009 Society of Chemical Industry

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