Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils

• Published in: International journal of food microbiology Vol. 122; no. 1; pp. 135 - 139
• Main Authors: Rasooli, Iraj, Fakoor, Mohammad Hadi, Yadegarinia, Davod, Gachkar, Latif, Allameh, Abdolamir, Rezaei, Mohammad Bagher
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 29.02.2008; [Amsterdam; New York, NY]: Elsevier Science; Elsevier
• Subjects: 1,8-cineole; Aflatoxin; Aflatoxin B1 - biosynthesis; aflatoxins; alpha-pinene; Antifungal; Antifungal Agents - pharmacology; antifungal properties; Apiaceae - chemistry; Aroma and flavouring agent industries; Aspergillus; Aspergillus - drug effects; Aspergillus - growth & development; Aspergillus - metabolism; Aspergillus parasiticus; Biological and medical sciences; carcinogens; Colony Count, Microbial; Dose-Response Relationship, Drug; Essential oil; essential oils; Food industries; Food microbiology; food pathogens; Food Preservation - methods; food preservatives; Food Preservatives - pharmacology; Fundamental and applied biological sciences. Psychology; gamma-terpinene; limonene; Microbial Sensitivity Tests; minimum inhibitory concentration; natural additives; Oils, Volatile - pharmacology; p-cymene; piperitone; plant extracts; rosemary; Rosmarinus - chemistry; Rosmarinus officinalis; secondary metabolites; spices; thymol; toxigenic strains; Trachyspermum ammi; Trachyspermum copticum L; Essential oil; Antifungal; Trachyspermum copticum L; Aflatoxin; Rosmarinus officinalis; Mycotoxin; Spice; Toxin; Antifungal agent; Labiatae; Dicotyledones; Angiospermae; Rosemary; Spermatophyta
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2007.11.048

Aflatoxin B 1 (AFB 1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Natural products may regulate the cellular effects of aflatoxins and evidence suggests that aromatic organic compounds of spices can control the production of aflatoxins. With a view to controlling aflatoxin production, the essential oils from Rosmarinus officinalis and Trachyspermum copticum L. were obtained by hydrodistillation. Antifungal activities of the oils were studied with special reference to the inhibition of Aspergillus parasiticus growth and aflatoxin production. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oils were determined. T. copticum L. oil showed a stronger inhibitory effect than R. officinalis on the growth of A. parasiticus. Aflatoxin production was inhibited at 450 ppm of both oils with that of R. officinalis being stronger inhibitor. The oils were analyzed by GC and GC/MS. The major components of R. officinalis and T. copticum L. oils were Piperitone (23.65%), α-pinene (14.94%), Limonene (14.89%), 1,8-Cineole (7.43%) and Thymol (37.2%), P-Cymene (32.3%), γ-Terpinene (27.3%) respectively. It is concluded that the essential oils could be safely used as preservative materials on some kinds of foods to protect them from toxigenic fungal infections.