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Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil
Author(s) -
Murugan Kasi,
Anandaraj K.,
AlSohaibani Saleh A.
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12367
Subject(s) - allium , aflatoxin , seasoning , food science , allium sativum , aroma , chemistry , aspergillus flavus , botany , biology , raw material , organic chemistry
Abstract Mitigation of xerophilic storage fungi‐associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate Aspergillus flavus MTCC 10680 susceptibility to Allium species ( A. sativum L., A. cepa L., and A. cepa var. aggregatum ) extracts, composition, and in silico confirmation of extract's phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of Allium was also determined. All the Allium species extracts exhibited concentration dependent in vitro inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography‐mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of A. sativum , A. cepa , A. cepa var. aggregatum , respectively. The Allium phytocostituents‐like hexadecanoic acid, 5‐Octanoyl‐2,4,6(1H,3H,5H)‐pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme ver 1. Allium seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. Allium seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil Allium seasoning has anti‐aflatoxin and food additive potential for use in food industries.