Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant-based preservative in food system based on their efficacy against food-borne moulds and aflatoxin secretion and as antioxidant

• Published in: International journal of food science & technology Vol. 50; no. 8; pp. 1792 - 1798
• Main Authors: Prakash, Bhanu, Kedia, Akash, Mishra, Prashant K., Dwivedy, Abhishek K., Dubey, Nawal K.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.08.2015; Wiley Subscription Services, Inc
• Subjects: Aflatoxin; Antioxidants; essential oil; food safety; Food science; Fruits; mode of antifungal action; Mold; Rosmarinus officinalis
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12822

Summary The study explores antifungal, anti‐aflatoxigenic and antioxidant efficacy of Rosmarinus officinalis essential oil (ROEO) and its major compounds. In addition, the mode of action of ROEO and its practical efficacy as preservative have been assessed. GC‐MS analysis of ROEO identified 16 compounds; α‐pinene, 1,8‐cineole and camphor being the major compounds. The minimum concentration for inhibition of growth and aflatoxin B1 secretion against A. flavus (LHP‐6) was found to be 1.5, >5.0, 4.0 and 3.0 μL mL−1 and 1.25, >5.0, 3.5 and 3.0 μL mL−1 for ROEO, α‐pinene, 1,8‐cineole and camphor, respectively. The IC50 value through DPPH analysis and percentage inhibition of linoleic acid peroxidation of ROEO were 0.042 μL mL−1 and 71.05%, respectively. The targeted site of antifungal action of ROEO was confirmed as plasma membrane through ergosterol measurement and TEM analysis. Moreover, ROEO significantly protected Piper nigrum fruits against mould infestation upto 6 months in in vivo trial. Rosmarinus officinalis essential oil can be formulated as ideal plant based food preservative.The TEM images show disruption of plasma membrane of Aspergillus flavus cells fumigated with the essential oil.