Mechanism of antioxidant and antifungal properties of Pimenta dioica (L.) leaf essential oil on Aspergillus flavus
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ORIGINAL ARTICLE
Mechanism of antioxidant and antifungal properties of Pimenta dioica(L.) leaf essential oil on Aspergillus flavus Chinnathambi Sarathambal1
•
Sivaranjani Rajagopal1 • Rona Viswanathan1
Revised: 7 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The study explores the antioxidant activity, volatile chemical profile and antifungal potential of Pimenta dioica leaf essential oil (EO) against toxin producing Aspergillus flavus. GC–MS analysis of EO revealed the presence of 41 compounds with eugenol (54%), as the major compound followed by myrcene (16.0%) and chavicol (12.5%). It exhibited the strong antioxidant activity with IC50 value of 19.40 lg/ml and polyphenolic content of 526.9 mg g-1 gallic acid equivalent. The aflatoxin producing IISRaf1strain from nutmeg (Myristica fragrans) was identified by 18S rRNA sequencing as Aspergillus flavus (MH345939). MIC of P. dioica leaf EO against A. flavus was found to be at 0.04%. The changes in hyphae growth and architecture after treatment with EO were observed under light microscopy. Antifungal compounds eugenol which got separated at the particular spot caused the clear zone at the TLC plate by agar overlay bioassay. The mode of action of antifungal activity of EO was recorded in terms of its effect on ergosterol content of plasma membrane and malate dehydrogenases activity (MDH) of A. flavus. Thus P. dioica leaf EO might be viable alternative as plant based preservative in perspective on its antioxidant, antifungal activity and efficacy in food system. Keywords Aflatoxin Agar overlay bioassay Eugenol Ergosterol Malate dehydrogenase activity
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04756-0) contains supplementary material, which is available to authorized users. & Chinnathambi Sarathambal [email protected] 1
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala 673 012, India
Introduction Fungi are ubiquitous plant pathogens that are that are principle deterioration operators of foods and feedstuffs. The fungal infection influences crop yield and quality as well as defile sustenances with harmful mycotoxins. The admission of such mycotoxin contaminated foodstuffs by animals and human beings has vast health implications, as these toxins are able to develop disorders in human and animals (Bhat and Vasanthi 2003). Mycotoxins can be produced either previously or after harvesting the produce and levels may increase during processing and storage. Accordingly prevention of fungal growth and development is an efficient method for managing the mycotoxin contamination. Suppression of fungal growth in plants, vegetables, fresh fruits and spices is essential to reduce the health risk to man and animal. Recently, significant demands from consumers to ease or eradicate the synthetic additives in their food stuffs have lead to a revival of scientific attention in plant based compounds. Also, it is essential to find a simple, no
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