Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities

• Published in: International journal of food microbiology Vol. 168-169; pp. 1 - 7
• Main Authors: Kedia, Akash, Prakash, Bhanu, Mishra, Prashant K., Dubey, N.K.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 03.01.2014
• Subjects: Aflatoxin; Aflatoxins - genetics; Aflatoxins - metabolism; Antifungal; Antifungal Agents - chemistry; Antifungal Agents - pharmacology; Antioxidant; Antioxidants - chemistry; Antioxidants - metabolism; Antioxidants - pharmacology; Aspergillus flavus; Aspergillus flavus - drug effects; Aspergillus flavus - metabolism; Cicer - drug effects; Cicer - microbiology; Cicer arietinum; Cumin seed essential oil; Cuminum - chemistry; Food Microbiology; Food Preservatives - pharmacology; Fungi - drug effects; Gas Chromatography-Mass Spectrometry; Gene Expression Regulation, Fungal - drug effects; Lipid Peroxidation - drug effects; Microbial Sensitivity Tests; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; Plant Oils - chemistry; Plant Oils - pharmacology; Seeds - chemistry; Seeds - drug effects; Shelf life; Triticum - drug effects; Triticum - microbiology; Triticum aestivum; Shelf life; Aspergillus flavus; Antifungal; Cumin seed essential oil; Antioxidant; Aflatoxin
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2013.10.008

The study reports potential of Cuminum cyminum (cumin) seed essential oil (EO) as a plant based shelf life enhancer against fungal and aflatoxin contamination and lipid peroxidation. The EO showed efficacy as a preservative in food systems (stored wheat and chickpeas). A total of 1230 fungal isolates were obtained from food samples, with Aspergillus flavus LHP(C)-D6 identified as the highest aflatoxin producer. Cumin seed EO was chemically characterized through GC–MS where cymene (47.08%) was found as the major component. The minimum inhibitory concentration and minimum aflatoxin inhibitory concentration of EO were 0.6 and 0.5μl/ml respectively. The EO showed toxicity against a broad spectrum of food borne fungi. The antifungal action of EO on ergosterol content in the plasma membrane of A. flavus was determined. The EO showed strong antioxidant potential having IC50 0.092μl/ml. As a fumigant in food systems, the EO provided sufficient protection of food samples against fungal association without affecting seed germination. In view of the antifungal and antiaflatoxigenic nature, free radical scavenging potential and efficacy in food system, cumin seed EO may be able to provide protection of food commodities against quantitative and qualitative losses, thereby enhancing their shelf life. The present investigation comprises the first report on antifungal mode of action of cumin seed EO and its efficacy as fumigant in food systems. •Cumin cyminum essential oil (EO) against food deteriorating molds•Chemical characterization of C. cyminum EO•Efficacy of C. cyminum EO in protecting food commodities in storage•Antioxidant potency and ergosterol biosynthesis inhibitory action of C. cyminum EO•Recommendation of C. cyminum EO as plant based preservative