Ben Miri Yamina, Djenane Djamel
Pak J Biol Sci. 2018;21(2):67-77. doi: 10.3923/pjbs.2018.67.77.
Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. The aim of this investigation was to evaluate the inhibition of growth Aspergillus flavus E73 (A. flavus E73) and AFB1 production by Cuminum cyminum L. (C. cyminum L.) and Coriandrum sativum L. (C. sativum L.) essential oils (EOs) as well their antioxidant and phytotoxicity activities.
The C. cyminum L. and C. sativum L. EOs were extracted by hydrodistillation. The chemical profile of EOs was identified by GC-MS, antifungal activity was assessed by poisoned food technique and in term Minimal Inhibitory Concentration (MIC) and minimal fungicidal concentration (MFC) and antiaflatoxin effect by broth medium. The antioxidant activity of EOs was determined by DPPH free radical scavenging assay, β-carotene bleaching test and total phenolic content by Folin-Ciocalteu. Phytotoxicity of C. cyminum L. and C. sativum L. EOs were determined for varieties of wheat. The results were analyzed by analysis of variance (one way ANOVA).
The GS/MS analysis showed that the major components of C. cyminum L. EO were cuminaldehyde (65.98%), o-cymene (18.40%) and C. sativum L. EO was mainly consisted of linalool (78.86%). The results showed that both the EOs could inhibit the growth of A. flavus E73 in the range of 24.27-84.90% for C. cyminum and 15.09-65.00% for C. sativum. During antiaflatoxin investigation, the oils exhibited noticeable inhibition on dry mycelium weight and synthesis of AFB1 by A. flavus E73. EOs of C. cyminum L. and C. sativum L. revealed complete inhibition of AFB1 at 1.25 and 1.5 mg mL-1, respectively. EOs exhibited inhibitory influence against some fungi. The IC50 values of C. cyminum L. and C. sativum L. EOs were 494.93 and 756.43 μg mL-1, respectively, while, β-carotene/linoleic acid bleaching was 47.68 and 29.29% , respectively. Total phenolic content of C. cyminum L. and C. sativum L. were 10.66 and 6.2 μg mg-1. Additionally, the EOs were non-phytotoxic on the two verities of wheat seeds.
The C. cyminum L. and C. sativum L EOs could be good alternative to protect foods.
黄曲霉毒素B1（AFB1）是曲霉菌在食品和农产品上产生的一种剧毒且致癌的代谢产物。本研究旨在评估孜然（Cuminum cyminum L.）和芫荽（Coriandrum sativum L.）精油（EOs）对黄曲霉E73（A. flavus E73）生长及AFB1产生的抑制作用，以及它们的抗氧化和植物毒性活性。
采用水蒸馏法提取孜然和芫荽的精油。通过气相色谱-质谱联用（GC-MS）鉴定精油的化学组成，采用毒饵法评估抗真菌活性，并测定最低抑菌浓度（MIC）和最低杀菌浓度（MFC），通过肉汤培养基评估抗黄曲霉毒素作用。采用二苯基苦味酰基自由基（DPPH）清除法、β-胡萝卜素漂白试验和福林-酚法测定精油的抗氧化活性。测定孜然和芫荽精油对不同小麦品种的植物毒性。结果通过方差分析（单因素方差分析）进行分析。
气相色谱/质谱分析表明，孜然精油的主要成分是枯茗醛（65.98%）、邻伞花烃（18.40%），芫荽精油主要由芳樟醇（78.86%）组成。结果表明，两种精油均可抑制黄曲霉E73的生长，孜然精油的抑制率在24.27% - 84.90%之间，芫荽精油的抑制率在15.09% - 65.00%之间。在抗黄曲霉毒素研究中，两种精油对黄曲霉E73的干菌丝体重量和AFB1合成均表现出显著抑制作用。孜然精油和芫荽精油分别在1.25和1.5 mg mL-1时完全抑制AFB1的产生。两种精油对某些真菌有抑制作用。孜然精油和芫荽精油的半数抑制浓度（IC50）值分别为494.93和756.43 μg mL-1，而β-胡萝卜素/亚油酸漂白率分别为47.68%和29.29%。孜然和芫荽的总酚含量分别为10.66和6.2 μg mg-1。此外，两种精油对两个小麦品种种子均无植物毒性。
孜然和芫荽精油可能是保护食品的良好替代品。
