Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative.
Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative.
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DOI：
10.1002/fsn3.1650
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发表时间：
2020-09
影响因子：
3.9
通讯作者：
Djenane D
中科院分区：
文献类型：
--
作者：
Belasli A;Ben Miri Y;Aboudaou M;Aït Ouahioune L;Montañes L;Ariño A;Djenane D
精油 (EO) 在食品工业中广泛用作天然食品防腐剂以延长产品保质期和用作调味剂。这项工作的目的是研究月桂树 (Laurus nobilis) 的 EO 的化学特征及其抗真菌、抗毒素和抗氧化活性。通过气相色谱-质谱分析，阿尔及利亚月桂树的 EO 提取率为 1.13%，其中 1,8-桉树脑是最主要的化合物 (35.5%)。对黄曲霉的最低抑菌浓度和最低杀菌浓度 (MFC) 值分别为 1.75 和 2 mg/ml。 EO浓度在0.25 mg/ml（减少15%）至1.50 mg/ml（减少86%）之间时，黄曲霉毒素B1的产生受到抑制，并且在MFC值时被完全抑制。 EO 对其他物种表现出广泛的抗真菌谱，且呈剂量依赖性。在一项食品模型研究中，L. nobilis EO 在熏蒸小麦谷物中表现出显着的功效，在 6 个月的储存过程中可提供 51.5% 至 76.7% 的黄曲霉保护。通过 DPPH 测定，L. nobilis EO 显示出良好的自由基清除活性（IC50 值为 602 μg/ml），在 β-胡萝卜素漂白测定中显示出中等的抗氧化活性（抑制亚油酸氧化 46%）。这项研究的结论证明了未来的研究是正确的，即使用月桂树环氧乙烷作为天然防腐剂，通过控制腐败和产毒霉菌以及氧化损伤来提高食品安全并延长保质期。简而言之，从阿尔及利亚月桂树（L. nobilis EO）的叶子中获得精油（EO），并用最低抑制浓度值的EO熏蒸大量储存的小麦（Triticum aestivum）谷物（含水量12％）样品。不同批次的储存小麦接种病原真菌（黄曲霉），并在 15°C 和 62% 相对湿度下保存 6 个月。对 L. nobilis EO 进行了化学表征，并对储存的小麦样品进行了黄曲霉生长和黄曲霉毒素 B1 产生的分析。
Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8‐cineole the most dominant compound (35.5%) by gas chromatography–mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose‐dependent manner. In a food‐model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6‐month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 μg/ml) and moderate antioxidant activity in the β‐carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage. Briefly, the essential oil (EO) was obtained from leaves of Algerian Laurus nobilis (L. nobilis EO), and lots of stored wheat (Triticum aestivum) grains (moisture content 12%) samples were fumigated with the EO at the minimum inhibitory concentration value. Different lots of stored wheat were inoculated with pathogenic fungi (Aspegillus flavus) and maintained for 6 months at 15°C and 62% relative humidity. The L. nobilis EO was chemically characterized, and stored wheat samples were analyzed for Aspegillus flavus growth and aflatoxin B1 production.
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影响因子：
--
作者：
Abd El-Aziz, Abeer R M;Mahmoud, Mohamed A;Al-Gahtani, Munirah F
通讯作者：
Al-Gahtani, Munirah F
影响因子：
4.2
作者：
Garcia-Diaz, Marta;Patino, Belen;Gil-Serna, Jessica
通讯作者：
Gil-Serna, Jessica
DOI：
10.3390/molecules22060930
发表时间：
2017-06-03
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Caputo L;Nazzaro F;Souza LF;Aliberti L;De Martino L;Fratianni F;Coppola R;De Feo V
通讯作者：
De Feo V
影响因子：
5.2
作者：
Djenane, Djamel;Gomez, Diego;Arino, Agustin
通讯作者：
Arino, Agustin
影响因子：
6
作者：
Deba, Farah;Xuan, Tran Dang;Tawata, Shinkichi
通讯作者：
Tawata, Shinkichi