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Evaluation of chemically characterised essential oils of Coleus aromaticus, Hyptis suaveolens and Ageratum conyzoides against storage fungi and aflatoxin contamination of food commodities
Author(s) -
Jaya ,
Prakash Bhanu,
Dubey Nawal K.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02557.x
Subject(s) - ageratum conyzoides , coleus , aflatoxin , aspergillus flavus , biology , fumigation , botany , food science , horticulture , weed
Summary The result of the present investigation explores the efficacy of chemically characterised essential oils (EOs) of Coleus aromaticus , Hyptis suaveolens and Ageratum conyzoides as antifungal and antiaflatoxigenic agent against some storage fungi and the toxigenic strain of Aspergillus flavus (Saktiman 3NSt). Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of these EOs were also determined against the toxigenic strain of A. flavus (Saktiman 3NSt). The EO from C. aromaticus was found to be most effective exhibiting MIC and MFC at 0.1μL mL −1 . The EOs also completely checked aflatoxin B 1 synthesis in concentration‐dependent manner. In addition, fumigation of stored wheat samples with EOs exhibited remarkable protection (>80%) from fungal infestation showing their efficacy during in vivo storage conditions. Based on the results of the present investigation, the EOs of C. aromaticus , H. suaveolens and A. conyzoides may be recommended as novel plant‐based antifungal and aflatoxin B 1 suppressor over the synthetic preservatives.