Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi 221005, India.
Food Chem Toxicol. 2010 Feb;48(2):539-43. doi: 10.1016/j.fct.2009.11.028. Epub 2009 Nov 10.
The study deals with the efficacy of Ocimum sanctum essential oil (EO) and its major component, eugenol against the fungi causing biodeterioration of food stuffs during storage. O. sanctum EO and eugenol were found efficacious in checking growth of Aspergillus flavus NKDHV8; and, their minimum inhibitory concentrations (MICs) were recorded as 0.3 and 0.2 microl ml(-1), respectively. The O. sanctum EO and eugenol also inhibited the aflatoxin B1 production completely at 0.2 and 0.1 microl ml(-1), respectively. Both of these were found superior over some prevalent synthetic antifungals and exhibited broad fungitoxic spectrum against 12 commonly occurring fungi. The LD50 value of O. sanctum EO on mice was found to be 4571.43 microl kg(-1) suggesting its non-mammalian toxic nature. The findings of present study reveals the possible exploitation of O. sanctum EO and eugenol as plant based safe preservatives against fungal spoilage of food stuffs during storage.
本研究探讨了神圣罗勒精油（EO）及其主要成分丁香酚对储存过程中导致食品生物降解的真菌的功效。发现神圣罗勒 EO 和丁香酚能有效抑制黄曲霉 NKDHV8 的生长，其最小抑菌浓度（MIC）分别为 0.3 和 0.2 微升毫升（-1）。这两种物质在 0.2 和 0.1 微升毫升（-1）时可完全抑制黄曲霉毒素 B1 的产生。它们都优于一些常见的合成抗真菌药物，对 12 种常见真菌表现出广泛的杀菌谱。对小鼠的神圣罗勒 EO 的半数致死量（LD50）值为 4571.43 微升千克（-1），表明其对非哺乳动物的毒性较低。本研究的结果表明，神圣罗勒 EO 和丁香酚可作为植物源安全防腐剂，用于防止储存过程中食品的真菌变质。
