Open AccessControl of Aspergillus flavus in wheat grains using Cymbopogon flexuosus essential oil
Author(s) -
Lundoi Tobias Lee,
Ana Paula Martinazzo,
Sabrinna Aires Garcia,
Pedro Amorim Berbet,
Carlos Eduardo de Souza Teodoro
Publication year - 2021
Publication title -
acta brasiliensis
Language(s) - English
Resource type - Journals
eISSN - 2526-4338
pISSN - 2526-432X
DOI - 10.22571/2526-4338528
Subject(s) - aspergillus flavus , essential oil , aflatoxin , penicillium citrinum , food spoilage , biology , food science , mycotoxin , context (archaeology) , fungus , botany , toxicology , bacteria , paleontology , genetics
Fungi are one of the main food spoilage agents. Numerous species when subjected to stress conditions produce secondary metabolites known as mycotoxins, which are mutagenic and carcinogenic substances. The fungus Aspergillus flavus is one of the main contaminants of grains and is known to produce Aflatoxin. Pesticides are used in agriculture to contain fungi and other pests, but they harm other species, the environment and the human health, in addition to the development of resistance to these substances in pest species. Natural alternatives have been sought to control these organisms. In this context, essential oils are a viable option against A. flavus. The aim of this study was to identify the main components and evaluate the effectiveness of lemongrass essential oil (Cymbopogon flexuosus) for controlling the fungus Aspergillus flavus. Initially, the effect of essential oil on mycelial growth of the fungus was assessed by in vitro tests at the doses: 0.05; 0.1; 0.2; 0.4; 0.6; 0.8; 1.6; 3.2; 6.4; and 12.8 μL mL-1. The minimum inhibitory concentration (MIC) was 0.8 μL mL-1. The in vivo test was performed at the following concentrations: 0.6; 0.8; and 1.6 μL mL-1. The results showed that the essential oil has fungicidal potential against A. flavus. The main component of the essential oil was citral.