The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative
Jun Tian, Bo Huang, Xiuli Luo, Hong Zeng, Xiaoquan Ban, Jingsheng He and Youwei Wang
Food Chemistry, Volume 130, Issue 3, 1 February 2012, Pages 520–527
2012
บทคัดย่อ
The essentialoil extracted from the bark of Cinnamomum jensenianum Hand.-Mazz was tested for antifungal activity against Aspergillusflavus. Fifty-five components accounting for 96.66% of the total oil composition were identified by GC–MS. The major components were eucalyptol (17.26%) and α-terpineol (12.52%). Mycelial growth and spore germination was inhibited by the oil in a dose-dependent manner. The oil also exhibited a noticeable inhibition on the dry mycelium weight and the synthesis of aflatoxin B1 (AFB1) by A. flavus, completely restraining AFB1 production at 6 μl/ml. The possible mode of action of the oil against A. flavus is discussed based on changes in the mycelial ultrastructure. To confirm the target of the oil in the plasma membrane, studies on the inhibition of ergosterol synthesis were performed. Results show that the oil caused a considerable reduction in the ergosterol quantity. Thus, the essentialoil from C. jensenianum can be used as apotential source for foodpreservative.