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Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus Link

Author:
Ferreira, Flavio Dias, Kemmelmeier, Carlos, Arrotéia, Carla Cristina, da Costa, Christiane Luciana, Mallmann, Carlos Augusto, Janeiro, Vanderly, Ferreira, Francine Maery Dias, Mossini, Simone Aparecida Galerani, Silva, Expedito Leite, Machinski, Miguel
Source:
Food chemistry 2013 v.136 no.2 pp. 789-793
ISSN:
0308-8146
Subject:
Aspergillus flavus, Curcuma longa, aflatoxin B1, animal health, antioxidant activity, carcinogenicity, commodity foods, curcumin, essential oils, health hazards, indigenous species, mutagenicity, oils, turmeric, South East Asia
Abstract:
Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic mycotoxins. Consumption of aflatoxin-contaminated food and commodities poses serious hazards to the health of humans and animals. Turmeric, Curcuma longa L., is a native plant of Southeast Asia and has antimicrobial, antioxidant and antifungal properties. This paper reports the antiaflatoxigenic activities of the essential oil of C. longa and curcumin. The medium tests were prepared with the oil of C. longa, and the curcumin standard at concentrations varied from 0.01% to 5.0%. All doses of the essential oil of the plant and the curcumin standard interfered with mycotoxin production. Both the essential oil and curcumin significantly inhibited the production of aflatoxins; the 0.5% level had a greater than 96% inhibitory effect. The levels of aflatoxin B1 (AFB1) production were 1.0 and 42.7μg/mL, respectively, for the samples treated with the essential oil of C. longa L. and curcumin at a concentration of 0.5%.
Agid:
542872