Antiaflatoxigenic potential of essential oils of spices – a review
- 14 October 2021
- journal article
- review article
- Published by Brill in World Mycotoxin Journal
- Vol. 14 (4), 463-475
- https://doi.org/10.3920/wmj2020.2636
Abstract
Mycotoxins are important food contaminants posing a significant threat to food and feed safety and public health. Among the mycotoxins, aflatoxins are deemed to be a more significant contaminant due to their potent carcinogenic, and hepatotoxic effects, and their levels are highly regulated in the international food trade. Phytochemicals are considered a major source of natural antifungal agents. The volatile nature of essential oil of plants makes them ideal candidates for antifungal agents due to their ability to distribute in free air spaces in closed containers and penetrate through heterogeneous food materials. In these, essential oils in spices attain special attention due to their commercial availability and low toxicity. This article reviews the antiaflatoxigenic capacity of spice essential oils and the effect of essential oil composition on the activity and mechanism of antifungal action and is expected to be useful for the planning of further research in the subject area.Keywords
This publication has 93 references indexed in Scilit:
- Investigation on mechanism of antifungal activity of eugenol againstTrichophyton rubrumMedical Mycology, 2013
- Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible filmsInternational Journal of Food Microbiology, 2012
- Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganismsFood Control, 2011
- Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin productionFood and Chemical Toxicology, 2011
- Mechanism of Antifungal Activity of Terpenoid Phenols Resembles Calcium Stress and Inhibition of the TOR PathwayAntimicrobial Agents and Chemotherapy, 2010
- Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato pasteFood Control, 2007
- The potential of some spice essential oils in the control of A. parasiticus CFR 223 and aflatoxin productionFood Control, 2007
- Inhibitory effects of Thyme oils on growth and aflatoxin production by Aspergillus parasiticusFood Control, 2004
- Chemical Composition of the Essential Oil ofCymbopogon citratus(DC.) Stapf. from CubaJournal of Essential Oil Research, 2000
- Essential Oil ofOcimum gratissimumfrom BeninJournal of Essential Oil Research, 1999