Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina

Autores
Camiletti, Boris Xavier; Asensio, Claudia Mariana; Gimenez, Maria De La Paz; Lucini, Enrique Iván
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116–83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC‐MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy‐isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116–83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize.
Instituto de Patología Vegetal
Fil: Camiletti, Boris Xavier. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Microbiología Agrícola; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Gimenez, Maria de la Paz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patología Vegetal; Argentina
Fil: Lucini, Enrique Iván. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Journal of food science 79 (12) : M2499-M2506. (December 2014)
Materia
Maíz
Zea Mays
Aspergillus Flavus
Penicillium
Aceites Esenciales
Propiedades Antimicosicas
Maize
Essential Oils
Antifungal Plants
Antifungal Properties
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4841
Acceder
id INTADig_d2d5f9473ca8103aa830bc58751cddc4
oai_identifier_str oai:localhost:20.500.12123/4841
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in ArgentinaCamiletti, Boris XavierAsensio, Claudia MarianaGimenez, Maria De La PazLucini, Enrique IvánMaízZea MaysAspergillus FlavusPenicilliumAceites EsencialesPropiedades AntimicosicasMaizeEssential OilsAntifungal PlantsAntifungal PropertiesArgentinaThe objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116–83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC‐MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy‐isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116–83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize.Instituto de Patología VegetalFil: Camiletti, Boris Xavier. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Microbiología Agrícola; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Gimenez, Maria de la Paz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patología Vegetal; ArgentinaFil: Lucini, Enrique Iván. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley; Institute of Food Technologists2019-04-08T14:01:44Z2019-04-08T14:01:44Z2014-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4841https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.127001750-3841 (Online)https://doi.org/10.1111/1750-3841.12700Journal of food science 79 (12) : M2499-M2506. (December 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:30Zoai:localhost:20.500.12123/4841instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:30.372INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
title Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
spellingShingle Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
Camiletti, Boris Xavier
Maíz
Zea Mays
Aspergillus Flavus
Penicillium
Aceites Esenciales
Propiedades Antimicosicas
Maize
Essential Oils
Antifungal Plants
Antifungal Properties
Argentina
title_short Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
title_full Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
title_fullStr Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
title_full_unstemmed Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
title_sort Natural control of corn postharvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina
dc.creator.none.fl_str_mv Camiletti, Boris Xavier
Asensio, Claudia Mariana
Gimenez, Maria De La Paz
Lucini, Enrique Iván
author Camiletti, Boris Xavier
author_facet Camiletti, Boris Xavier
Asensio, Claudia Mariana
Gimenez, Maria De La Paz
Lucini, Enrique Iván
author_role author
author2 Asensio, Claudia Mariana
Gimenez, Maria De La Paz
Lucini, Enrique Iván
author2_role author
author
author
dc.subject.none.fl_str_mv Maíz
Zea Mays
Aspergillus Flavus
Penicillium
Aceites Esenciales
Propiedades Antimicosicas
Maize
Essential Oils
Antifungal Plants
Antifungal Properties
Argentina
topic Maíz
Zea Mays
Aspergillus Flavus
Penicillium
Aceites Esenciales
Propiedades Antimicosicas
Maize
Essential Oils
Antifungal Plants
Antifungal Properties
Argentina
dc.description.none.fl_txt_mv The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116–83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC‐MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy‐isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116–83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize.
Instituto de Patología Vegetal
Fil: Camiletti, Boris Xavier. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Microbiología Agrícola; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Gimenez, Maria de la Paz. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patología Vegetal; Argentina
Fil: Lucini, Enrique Iván. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116–83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC‐MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy‐isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116–83 (0.021 and 0.027 meqO2/kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
2019-04-08T14:01:44Z
2019-04-08T14:01:44Z
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/20.500.12123/4841
https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.12700
1750-3841 (Online)
https://doi.org/10.1111/1750-3841.12700
url http://hdl.handle.net/20.500.12123/4841
https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.12700
https://doi.org/10.1111/1750-3841.12700
identifier_str_mv 1750-3841 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley; Institute of Food Technologists
publisher.none.fl_str_mv Wiley; Institute of Food Technologists
dc.source.none.fl_str_mv Journal of food science 79 (12) : M2499-M2506. (December 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846143512800657408
score 12.712165

Publicaciones similares