Sumalan Renata-Maria, Alexa Ersilia, Poiana Mariana-Atena
Banat's University of Agricultural Sciences and Veterinary Medicine from Timisoara, Faculty of Food Processing Technology, Calea Aradului 119, Timisoara RO 300645, Romania.
Chem Cent J. 2013 Feb 14;7(1):32. doi: 10.1186/1752-153X-7-32.
In the last years essential oils from different plants were used in the prevention of fungi and mycotoxins accumulation in cereals. The most attractive aspect derived from using of essential oils as seed grains protectants is due to their non-toxicity. This study was focused on assessment the inhibitory effect of some essential oils: Melissa officinalis (O1), Salvia officinalis (O2), Coriandrum sativum (O3), Thymus vulgaris (O4) Mentha piperita (O5) and Cinnamomum zeylanicum (O6) against natural mycoflora and Fusarium mycotoxins production correlated with their antioxidants properties.
All essential oils showed inhibitory effect on fungal contamination of wheat seeds. This ability was dose-dependent. The highest inhibitory effect on Fusarium and Aspergillus fungi was recorded after 5 days of treatment. Fungi such as yeast (Pichia, Saccharomyces and Hyphopichia) were predominantly on seeds mycoflora after 22 days. Each treatment had a selective inhibitory effect on frequency of fungus genera. After 5 days of treatment the most fungicidal effect was recorder for O4, followed by O1. In terms of essential oils effect on mycotoxins development, the best control on fumonisins (FUMO) production was recorded for O6. The antioxidant properties of essential oils decreased in order: O4 > O1 > O6 > O5 > O2 > O3. Also, our data suggested that there is a significant negative correlation between antioxidant properties and seed contamination index (SCI), but there was not recorded a good correlation between antioxidant properties and FUMO content.
Based on proven antifungal and antimycotoxin effects as well as their antioxidant properties, the essential oils could be recommended as natural preservatives for stored cereals. The highest inhibition of fungal growth was noted after 5 days of treatment and decreased after 22 days.
近年来，不同植物的精油被用于预防谷物中真菌和霉菌毒素的积累。使用精油作为种子保护剂最吸引人的方面是其无毒。本研究聚焦于评估一些精油：蜜蜂花（O1）、鼠尾草（O2）、芫荽（O3）、百里香（O4）、薄荷（O5）和锡兰肉桂（O6）对天然真菌群落以及镰刀菌霉菌毒素产生的抑制作用，并将其与抗氧化性能相关联。
所有精油均对小麦种子的真菌污染表现出抑制作用。这种能力呈剂量依赖性。处理5天后，对镰刀菌和曲霉菌的抑制作用最强。22天后，酵母（毕赤酵母属、酿酒酵母属和丝孢酵母属）等真菌在种子真菌群落中占主导地位。每种处理对真菌属的频率都有选择性抑制作用。处理5天后，O4的杀菌效果最佳，其次是O1。就精油对霉菌毒素产生的影响而言，O6对伏马菌素（FUMO）产生的控制效果最佳。精油的抗氧化性能依次降低：O4＞O1＞O6＞O5＞O2＞O3。此外，我们的数据表明，抗氧化性能与种子污染指数（SCI）之间存在显著负相关，但抗氧化性能与FUMO含量之间未发现良好的相关性。
基于已证实的抗真菌和抗霉菌毒素作用及其抗氧化性能，精油可被推荐为储存谷物的天然防腐剂。处理5天后对真菌生长的抑制作用最强，22天后有所下降。
