Post-Graduate Program in Food Science, State University of Maringá , Paraná, Brazil.
Post-Graduate of Chemistry, State University of Maringá , Paraná, Brazil.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Sep;37(9):1531-1541. doi: 10.1080/19440049.2020.1778183. Epub 2020 Jul 20.
There is an increasing demand for fungi control in grains, especially toxigenic. Also, there is growing concern on the use of synthetic fungicides; thus alternatives are needed. The aim of this study was to evaluate the antifungal and antimycotoxigenic action of essential oils (EOs) from and against , a spoilage and toxigenic fungus. Essential oils were first chemically characterised by gas chromatography coupled to mass spectrometry, and their antioxidant potential was measured by the DPPH, ABTS and FRAP methods. Minimum inhibitory concentration (MIC) and disc diffusion were used to assess antifungal activity. Scanning electron microscopy was used to evaluate morphological changes in the fungus. Antimycotoxigenic activity of the EOs against the production of fumonisin B and B by was evaluated using ultra-high-performance liquid chromatography system. and EOs were predominantly composed by zingiberene and geranial; eugenol; and geraniol, respectively. All the EOs had high antioxidant power, especially that from . The MICs were 250, 500 and 2,000 µg mL for and EOs, respectively. Mycelial reduction of was observed when EOs were used, and the lowest activity was detected in the EO. Overall, the tested EOs promoted structural damage to the fungal cell wall, decreased conidia size and mycelial reduction. Antimycotoxigenic evaluation of the EOs evidenced a significant reduction ( < .05) in the production of fumonisins B and B with all the EOs evaluated in the study. These results suggest that especially and EOs are highly useful for controlling and fumonisins production.
人们对谷物中真菌尤其是产毒真菌的控制需求日益增加，同时对合成杀真菌剂的使用也越来越关注，因此需要替代品。本研究旨在评估姜黄和肉桂精油对，一种腐败和产毒真菌的抗真菌和抗真菌毒素作用。首先通过气相色谱-质谱联用技术对精油进行化学表征，并通过 DPPH、ABTS 和 FRAP 法测量其抗氧化潜力。采用最低抑菌浓度（MIC）和圆盘扩散法评估抗真菌活性。扫描电子显微镜用于评估真菌的形态变化。采用超高效液相色谱系统评估精油对产伏马菌素 B 和 B 的抑制作用。姜黄和肉桂精油主要由姜烯和香叶醛、丁香酚和香叶醇组成。所有精油均具有较高的抗氧化能力，尤其是姜黄精油。姜黄和肉桂精油的 MIC 分别为 250、500 和 2000μg/mL。当使用精油时，菌丝体减少，其中肉桂精油的活性最低。总体而言，测试的精油促进了真菌细胞壁的结构损伤，减少了分生孢子的大小和菌丝体的减少。对精油的抗真菌毒素评估表明，所有测试的精油都能显著减少（<0.05）研究中评估的 B 和 B 型伏马菌素的产生。这些结果表明，特别是姜黄和肉桂精油在控制和伏马菌素产生方面非常有用。
