Impact of volatile compounds generated by essential oils on Aspergillus section Flavi growth parameters and aflatoxin accumulation

2009 ◽  
Vol 89 (9) ◽  
pp. 1473-1480 ◽  
Author(s):  
Romina Bluma ◽  
Maria F Landa ◽  
Miriam Etcheverry
Keyword(s):  
Essential Oils ◽  
Volatile Compounds ◽  
Growth Parameters ◽  
Aspergillus Section Flavi ◽  
Aflatoxin Accumulation ◽  
Aspergillus Section

SCREENING OF PLANT EXTRACTS ON GROWTH PARAMETERS OF TWO ASPERGILLUS SECTION FLAVI TOXIGENIC STRAINS

2021 ◽  
pp. 44-56
Author(s):  
Mariana Paiva Rodrigues ◽  
Tatiana Xavier de Almeida ◽  
Águida Aparecida de Oliveira ◽  
Gabriela Lago Biscoto ◽  
Raul Roque de Souza Dias ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Growth Parameters ◽  
Aspergillus Section Flavi ◽  
Toxigenic Strains ◽  
Aspergillus Section

scholarly journals Influence of a glyphosate-based herbicide on growth parameters and aflatoxin B1 production by Aspergillus section Flavi on maize grains

2020 ◽  
Author(s):  
Nicolás Benito ◽  
Karen Magnoli ◽  
Cecilia Soledad Carranza ◽  
Melisa Eglé Aluffi ◽  
Carina Elizabeth Magnoli ◽  
...  
Keyword(s):  
Aflatoxin B1 ◽  
Growth Parameters ◽  
Aspergillus Section Flavi ◽  
Aspergillus Section

Food-grade antioxidants for control of Aspergillus section Flavi and interrelated mycoflora of stored peanuts with different water activities

2009 ◽  
Vol 2 (4) ◽  
pp. 399-407 ◽  
Author(s):  
M. Passone ◽  
M. Doprado ◽  
M. Etcheverry
Keyword(s):  
Inhibitory Effect ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Food Grade ◽  
Metabolite Production ◽  
Aspergillus Section Flavi ◽  
Fungal Populations ◽  
Aflatoxin Accumulation ◽  
Aspergillus Section

The inhibitory effect of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) mixture on fungal populations, Aspergillus section Flavi and aflatoxins accumulation in in-pod peanuts during storage in big bags was investigated. In-pod peanuts were previously conditioned at different water activities (0.94, 0.88, 0.84 and 0.76 aw) and treated with food-grade antioxidants. Both control and treated peanuts were stored for 6 months and sampled at monthly intervals. BHA-BHT mixture reduced the incidence of peanut fungal populations between 0.6-20.4% and between 1.2-33.1% during 1-3 and 4-5 storage months, respectively. Aspergillus section Flavi counts decreased with 36.5%, 46.3% and 77.4% in peanuts conditioned at 0.94, 0.84 and 0.76 aw levels and treated with antioxidants. At the above peanut aw conditions, the treatment applied reduced aflatoxin accumulation by 72.1%, while any effect on this metabolite production was observed at 0.88 aw. The antioxidant formulation used in this study has the potential to control aflatoxigenic populations in in-pod peanuts stored in half-permeable silos at ≤0.84 aw level.

scholarly journals Oil and Flower Production in Rosa damascena trigintipetala Dieck under Salinity Stress in Taif Region, Saudi Arabia

2021 ◽  
Vol 13 (8) ◽  
pp. 4547
Author(s):  
Mohamed E. El-Sharnouby ◽  
Metwally M. Montaser ◽  
Sliai M. Abdallah
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Salinity Stress ◽  
Growth Parameters ◽  
Industrial Applications ◽  
Rosa Damascena ◽  
Flower Production ◽  
Survival Percentage ◽  
The Impact ◽  
Tolerance To Salinity

The flower industry depends on oil and fragrance, which is addressed in the current work. Different concentrations of NaCl (0, 250, 500, 1000, and 1500 ppm) were applied to Taif rose plants (Rosa damascena var. trigintipetala Dieck) to evaluate their effects on growth and essential oil content. Results clearly indicated the highest survival percentage (98.3%) was seen in untreated plants compared to plants under salinity stress. Moreover, increasing the NaCl levels induced an adverse effect on the growth parameters of Taif rose plants, while some essential oil contents were increased to the maximum degree of their tolerance to salinity stress. The extracted essential oils were analyzed using GC/MS. The essential oils of Taif rose plants treated with 500 ppm NaCl recorded the highest values of citronellol, geraniol and phenylethyl alcohol contents (16.56, 8.67 and 9.87%), respectively. NaCl at 250 ppm produced the highest values of heneicosane (13.12%), and then decreased to the lowest value (7.79%) with the increase of NaCl to 1500 NaCl, compared to the control and other NaCl levels. The current results could highlight the impact of salinity stress on Rosa damascena Miller var. trigintipetala Dieck for better economic and industrial applications.

Prevalence of Aspergillus species on selected Colombian animal feedstuffs and ability of Aspergillus section Flavi to produce aflatoxins

2009 ◽  
Vol 2 (1) ◽  
pp. 31-34 ◽  
Author(s):  
G. Diaz ◽  
M. Lozano ◽  
A. Acuña
Keyword(s):  
Liquid Chromatography ◽  
Cottonseed Meal ◽  
Sunflower Seed ◽  
Seed Meal ◽  
Aspergillus Section Flavi ◽  
Wheat Middlings ◽  
Highperformance Liquid Chromatography ◽  
Animal Feedstuffs ◽  
Aflatoxin B ◽  
Aspergillus Section

A total of 57 samples of feedstuffs commonly used for animal nutrition in Colombia (maize, soybean, sorghum, cottonseed meal, sunflower seed meal, wheat middlings and rice) were analysed for Aspergillus contamination. Aspergillus fungi were identified at species level and their ability to produce aflatoxins was determined by highperformance liquid chromatography. A total of 31 of the feedstuffs analysed (54.4%) were found to contain Aspergillus spp. The most contaminated substrate was maize (100%) followed by cottonseed meal (80%), sorghum (60%) and wheat middlings (60%). Soybean showed lower levels of contamination (10%). No Aspergillus spp. could be isolated from rice or sunflower seed meal. Total Aspergillus strains isolated were 50, with 28 belonging to section Flavi (56%), 17 to section Nigri (34%), 4 to section Circumdati (8%) and 1 to section Fumigati (2%). Among section Flavi, 17 isolates were identified as A. flavus, seven as A. parasiticus, two as A. oryzae and two as A. tamarii. Production of aflatoxins by Aspergillus section Flavi was screened by liquid chromatography. About three quarters of the A. flavus strains (76.5%) produced aflatoxin B1 (0.2 to 240.4 µg/g) and aflatoxin B2 (0.2 to 1.6 µg/g), while all A. parasiticus strains produced the four naturally occurring aflatoxins (aflatoxin B1 from 0.6 to 83.5 µg/g, aflatoxin B2 from 0.3 to 4.8 µg/g, aflatoxin G1 from 0.4 to 19.3 µg/g and aflatoxin G2 from 0.1 to 1.0 µg/g). This is the first study demonstrating the presence of highly toxigenic Aspergillus fungi in Colombian animal feedstuffs.

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

2021 ◽  
Author(s):  
Sunduz Sezer Kiralan ◽  
Sermin Goksu Karagoz ◽  
Gulcan Ozkan ◽  
Mustafa Kiralan ◽  
Onur Ketenoglu
Keyword(s):  
Essential Oils ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Photo Oxidation

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

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