Efficacy of A corus calamus L . essential oil as a safe plant‐based antioxidant, A flatoxin B 1 suppressor and broad spectrum antimicrobial against food‐infesting fungi

• Published in: International journal of food science & technology Vol. 48; no. 1; pp. 128 - 135
• Main Authors: Shukla, Ravindra, Singh, Priyanka, Prakash, Bhanu, Dubey, Nawal K.
• Format: Journal Article
• Language: English
• Published: 01.01.2013
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2012.03168.x

Summary The study explores the efficacy of A corus calamus L . essential oil ( EO ) as a safe plant‐based broad spectrum antifungal, antiaflatoxin, antioxidant food additive. The oil completely inhibited the growth and toxin production of the toxigenic strain of A spergillus flavus at 0.4 and 0.25 μL mL −1 , respectively. EO exhibited pronounced antifungal activity against sixteen food‐infesting fungal species at 0.5 μL mL −1 . The EO showed strong antioxidant efficacy ( IC 50 1.06 μL mL −1 ) and nonphytotoxic nature on germination of chickpea seeds. The EO was found nonmammalian toxic showing high LD 50 (4877.4 μL kg −1 ) for mice (oral, acute). The chemical profile of EO was determined through GC and GC – MS analysis. The findings strengthen the possibility of A . calamus EO as a plant‐based food additive in view of its favourable safety profile, antioxidant and antiaflatoxigenic efficacy and broad spectrum antimicrobial activity against food‐infesting fungi.