Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its in vivo practical applicability in preservation of Piper nigrum L. fruits.
In: LWT - Food Science & Technology, Jg. 56 (2014-05-01), Heft 2, S. 240-247
academicJournal
Zugriff:
Abstract: The study explores the chemical profile, antimicrobial and antioxidant activity of Boswellia carterii essential oil (EO). The EO significantly inhibited growth and aflatoxin production by the food borne toxigenic strain of Aspergillus flavus at 1.75 μl/ml and 1.25 μl/ml respectively. It exhibited broad fungitoxic spectrum against 12 food borne moulds and also showed strong antioxidant activity, IC50 value and % inhibition of linoleic acid peroxidation being 0.64 μl/ml and 51.68% respectively. The antifungal action of EO was observed in terms of reduction in ergosterol content of plasma membrane of A. flavus. As fumigant in food system in storage containers, the EO provided 65.38% protection against fungal deterioration of Piper nigrum. GC–MS results revealed 31 components of EO. The chemically characterized B. carterii EO may thus be recommended as plant based preservative in view of its antifungal, antiaflatoxigenic, antioxidant activity and efficacy in food system. [Copyright &y& Elsevier]
| Titel: |
Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its in vivo practical applicability in preservation of Piper nigrum L. fruits.
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| Autor/in / Beteiligte Person: | Prakash, Bhanu ; Mishra, Prashant Kumar ; Kedia, Akash ; Dubey, N.K. |
| Zeitschrift: | LWT - Food Science & Technology, Jg. 56 (2014-05-01), Heft 2, S. 240-247 |
| Veröffentlichung: | 2014 |
| Medientyp: | academicJournal |
| ISSN: | 0023-6438 (print) |
| DOI: | 10.1016/j.lwt.2013.12.023 |
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