Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different...

Autores
Passone, Maria Alejandra; Girardi, Natalia Soledad; Etcheverry, Miriam Graciela
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Essential oils (EOs) from boldo [Pëumus boldus Mol.], poleo [Lippia turbinata var. integrifolia (Griseb.)], clove [Syzygium aromaticum L.], anise [Pimpinella anisum] and thyme [Thymus vulgaris]) obtained by hydrodistillation were evaluated for their effectiveness against the growth of Aspergillus niger aggregate and A. carbonarius and accumulation of ochratoxin A (OTA). The evaluation was performed by compound dissolution at the doses of 0, 500, 1500 and 2500 μL/L in peanut meal extract agar (PMEA) and exposure to volatiles of boldo, poleo (0, 1000, 2000 and 3000 μL/L) and clove oils (0, 1000, 3000 and 5000 μL/L), taking into account the levels of the water activity of the medium (aW 0.98, 0.95, 0.93). Statistical analyses on growth of Aspergillus strains indicated that themajor effect was produced by oil concentrations followed by substrate aW, and that reductions in antifungal efficiency of the oils tested were observed in vapor exposure assay. At all aW levels, complete fungal growth inhibitionwas achievedwith boldo EOat doses of 1500 and 2000 μL/L by contact and volatile assays, respectively. Contact exposure by poleo and clove EOs showed total fungal inhibition at the middle level tested of 1500 μL/L, regardless of aW, while their antifungal effects in headspace volatile assay were closely dependent on medium aW. The fumigant activity of poleo (2000 μL/L) and clove oils (3000 μL/L) inhibited growth rate by 66.0% and 80.6% at aW 0.98 and 0.93, respectively. OTA accumulation was closely dependent on aW conditions. The antiochratoxigenic property of the volatile fractions of boldo, poleo and clove EOs (1000 μL/L) was more significant at low aW levels, inhibition percentages were estimated at 14.7, 41.7 and 78.5% at aW 0.98, 0.95 and 0.93, respectively. Our results suggest that boldo, poleo and clove oils affect the OTA biosynthesis pathway of both Aspergillus species. This finding leaves open the possibility of their use by vapor exposure as effective non-toxic biopreservatives against OTA contamination in stored peanuts.
Fil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Girardi, Natalia Soledad. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología. Cátedra de Ecología Microbiana; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia
ESSENTIAL OILS
OCHRATOXIN A PRODUCTION
PEANUT
STORAGE FUNGI
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198536
Acceder
id CONICETDig_11ee420740bc1d15b56ed3ff51bedd16
oai_identifier_str oai:ri.conicet.gov.ar:11336/198536
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levelsPassone, Maria AlejandraGirardi, Natalia SoledadEtcheverry, Miriam GracielaESSENTIAL OILSOCHRATOXIN A PRODUCTIONPEANUTSTORAGE FUNGIhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Essential oils (EOs) from boldo [Pëumus boldus Mol.], poleo [Lippia turbinata var. integrifolia (Griseb.)], clove [Syzygium aromaticum L.], anise [Pimpinella anisum] and thyme [Thymus vulgaris]) obtained by hydrodistillation were evaluated for their effectiveness against the growth of Aspergillus niger aggregate and A. carbonarius and accumulation of ochratoxin A (OTA). The evaluation was performed by compound dissolution at the doses of 0, 500, 1500 and 2500 μL/L in peanut meal extract agar (PMEA) and exposure to volatiles of boldo, poleo (0, 1000, 2000 and 3000 μL/L) and clove oils (0, 1000, 3000 and 5000 μL/L), taking into account the levels of the water activity of the medium (aW 0.98, 0.95, 0.93). Statistical analyses on growth of Aspergillus strains indicated that themajor effect was produced by oil concentrations followed by substrate aW, and that reductions in antifungal efficiency of the oils tested were observed in vapor exposure assay. At all aW levels, complete fungal growth inhibitionwas achievedwith boldo EOat doses of 1500 and 2000 μL/L by contact and volatile assays, respectively. Contact exposure by poleo and clove EOs showed total fungal inhibition at the middle level tested of 1500 μL/L, regardless of aW, while their antifungal effects in headspace volatile assay were closely dependent on medium aW. The fumigant activity of poleo (2000 μL/L) and clove oils (3000 μL/L) inhibited growth rate by 66.0% and 80.6% at aW 0.98 and 0.93, respectively. OTA accumulation was closely dependent on aW conditions. The antiochratoxigenic property of the volatile fractions of boldo, poleo and clove EOs (1000 μL/L) was more significant at low aW levels, inhibition percentages were estimated at 14.7, 41.7 and 78.5% at aW 0.98, 0.95 and 0.93, respectively. Our results suggest that boldo, poleo and clove oils affect the OTA biosynthesis pathway of both Aspergillus species. This finding leaves open the possibility of their use by vapor exposure as effective non-toxic biopreservatives against OTA contamination in stored peanuts.Fil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Girardi, Natalia Soledad. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología. Cátedra de Ecología Microbiana; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaElsevier Science2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198536Passone, Maria Alejandra; Girardi, Natalia Soledad; Etcheverry, Miriam Graciela; Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels; Elsevier Science; International Journal of Food Microbiology; 159; 3; 10-2012; 198-2060168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160512004746info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2012.08.019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:30:14Zoai:ri.conicet.gov.ar:11336/198536instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:30:14.962CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
title Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
spellingShingle Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
Passone, Maria Alejandra
ESSENTIAL OILS
OCHRATOXIN A PRODUCTION
PEANUT
STORAGE FUNGI
title_short Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
title_full Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
title_fullStr Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
title_full_unstemmed Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
title_sort Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels
dc.creator.none.fl_str_mv Passone, Maria Alejandra
Girardi, Natalia Soledad
Etcheverry, Miriam Graciela
author Passone, Maria Alejandra
author_facet Passone, Maria Alejandra
Girardi, Natalia Soledad
Etcheverry, Miriam Graciela
author_role author
author2 Girardi, Natalia Soledad
Etcheverry, Miriam Graciela
author2_role author
author
dc.subject.none.fl_str_mv ESSENTIAL OILS
OCHRATOXIN A PRODUCTION
PEANUT
STORAGE FUNGI
topic ESSENTIAL OILS
OCHRATOXIN A PRODUCTION
PEANUT
STORAGE FUNGI
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Essential oils (EOs) from boldo [Pëumus boldus Mol.], poleo [Lippia turbinata var. integrifolia (Griseb.)], clove [Syzygium aromaticum L.], anise [Pimpinella anisum] and thyme [Thymus vulgaris]) obtained by hydrodistillation were evaluated for their effectiveness against the growth of Aspergillus niger aggregate and A. carbonarius and accumulation of ochratoxin A (OTA). The evaluation was performed by compound dissolution at the doses of 0, 500, 1500 and 2500 μL/L in peanut meal extract agar (PMEA) and exposure to volatiles of boldo, poleo (0, 1000, 2000 and 3000 μL/L) and clove oils (0, 1000, 3000 and 5000 μL/L), taking into account the levels of the water activity of the medium (aW 0.98, 0.95, 0.93). Statistical analyses on growth of Aspergillus strains indicated that themajor effect was produced by oil concentrations followed by substrate aW, and that reductions in antifungal efficiency of the oils tested were observed in vapor exposure assay. At all aW levels, complete fungal growth inhibitionwas achievedwith boldo EOat doses of 1500 and 2000 μL/L by contact and volatile assays, respectively. Contact exposure by poleo and clove EOs showed total fungal inhibition at the middle level tested of 1500 μL/L, regardless of aW, while their antifungal effects in headspace volatile assay were closely dependent on medium aW. The fumigant activity of poleo (2000 μL/L) and clove oils (3000 μL/L) inhibited growth rate by 66.0% and 80.6% at aW 0.98 and 0.93, respectively. OTA accumulation was closely dependent on aW conditions. The antiochratoxigenic property of the volatile fractions of boldo, poleo and clove EOs (1000 μL/L) was more significant at low aW levels, inhibition percentages were estimated at 14.7, 41.7 and 78.5% at aW 0.98, 0.95 and 0.93, respectively. Our results suggest that boldo, poleo and clove oils affect the OTA biosynthesis pathway of both Aspergillus species. This finding leaves open the possibility of their use by vapor exposure as effective non-toxic biopreservatives against OTA contamination in stored peanuts.
Fil: Passone, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Girardi, Natalia Soledad. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología. Cátedra de Ecología Microbiana; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description Essential oils (EOs) from boldo [Pëumus boldus Mol.], poleo [Lippia turbinata var. integrifolia (Griseb.)], clove [Syzygium aromaticum L.], anise [Pimpinella anisum] and thyme [Thymus vulgaris]) obtained by hydrodistillation were evaluated for their effectiveness against the growth of Aspergillus niger aggregate and A. carbonarius and accumulation of ochratoxin A (OTA). The evaluation was performed by compound dissolution at the doses of 0, 500, 1500 and 2500 μL/L in peanut meal extract agar (PMEA) and exposure to volatiles of boldo, poleo (0, 1000, 2000 and 3000 μL/L) and clove oils (0, 1000, 3000 and 5000 μL/L), taking into account the levels of the water activity of the medium (aW 0.98, 0.95, 0.93). Statistical analyses on growth of Aspergillus strains indicated that themajor effect was produced by oil concentrations followed by substrate aW, and that reductions in antifungal efficiency of the oils tested were observed in vapor exposure assay. At all aW levels, complete fungal growth inhibitionwas achievedwith boldo EOat doses of 1500 and 2000 μL/L by contact and volatile assays, respectively. Contact exposure by poleo and clove EOs showed total fungal inhibition at the middle level tested of 1500 μL/L, regardless of aW, while their antifungal effects in headspace volatile assay were closely dependent on medium aW. The fumigant activity of poleo (2000 μL/L) and clove oils (3000 μL/L) inhibited growth rate by 66.0% and 80.6% at aW 0.98 and 0.93, respectively. OTA accumulation was closely dependent on aW conditions. The antiochratoxigenic property of the volatile fractions of boldo, poleo and clove EOs (1000 μL/L) was more significant at low aW levels, inhibition percentages were estimated at 14.7, 41.7 and 78.5% at aW 0.98, 0.95 and 0.93, respectively. Our results suggest that boldo, poleo and clove oils affect the OTA biosynthesis pathway of both Aspergillus species. This finding leaves open the possibility of their use by vapor exposure as effective non-toxic biopreservatives against OTA contamination in stored peanuts.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/198536
Passone, Maria Alejandra; Girardi, Natalia Soledad; Etcheverry, Miriam Graciela; Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels; Elsevier Science; International Journal of Food Microbiology; 159; 3; 10-2012; 198-206
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198536
identifier_str_mv Passone, Maria Alejandra; Girardi, Natalia Soledad; Etcheverry, Miriam Graciela; Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels; Elsevier Science; International Journal of Food Microbiology; 159; 3; 10-2012; 198-206
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160512004746
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2012.08.019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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