Belasli Azem, Ben Miri Yamina, Aboudaou Malek, Aït Ouahioune Lidia, Montañes Luis, Ariño Agustín, Djenane Djamel
Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria.
Département Recherche & Développement ISO 9 International Isser Algeria.
Food Sci Nutr. 2020 Jul 23;8(9):4717-4729. doi: 10.1002/fsn3.1650. eCollection 2020 Sep.
Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel () and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8-cineole the most dominant compound (35.5%) by gas chromatography-mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose-dependent manner. In a food-model study, the EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against during 6-month storage. The EO showed good free radical scavenging activity by DPPH assay (IC value of 602 μg/ml) and moderate antioxidant activity in the β-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.
精油（EOs）作为天然食品防腐剂广泛应用于食品工业，以延长产品保质期，并用作调味剂。本研究的目的是研究月桂叶精油的化学组成及其抗真菌、抗产毒和抗氧化活性。通过气相色谱 - 质谱分析，阿尔及利亚月桂叶精油的提取率为1.13%，其中1,8 - 桉叶素是最主要的化合物（35.5%）。对[具体真菌名称未给出]的最低抑菌浓度和最低杀菌浓度（MFC）值分别为1.75和2mg/ml。黄曲霉毒素B1的产生受到精油浓度在0.25mg/ml（降低15%）至1.50mg/ml（降低86%）之间的抑制，在MFC值时完全被抑制。该精油对其他菌种呈现出广泛的抗真菌谱，且具有剂量依赖性。在一项食品模型研究中，月桂叶精油在熏蒸小麦籽粒中显示出显著效果，在6个月的储存期内提供了51.5%至76.7%的防霉保护。通过DPPH法测定，月桂叶精油表现出良好的自由基清除活性（IC值为602μg/ml），在β - 胡萝卜素漂白试验中具有中等抗氧化活性（抑制亚油酸氧化46%）。本研究的结论为今后研究将月桂叶精油作为天然防腐剂应用于控制食品腐败、产毒霉菌以及氧化损伤，从而提高食品安全和延长保质期提供了依据。
