Assessment of the effect of Satureja montana and Origanum virens essential oils on Aspergillus flavus growth and aflatoxin production at different water activities

Simple item page
dc.contributor.authorGarcía-Díaz, Marta
dc.contributor.authorGil-Serna, Jessica
dc.contributor.authorPatiño, Belén
dc.contributor.authorGarcía-Cela, Esther
dc.contributor.authorMagan, Naresh
dc.contributor.authorMedina, Angel
dc.date.accessioned2020-03-05T10:53:46Z
dc.date.available2020-03-05T10:53:46Z
dc.date.issued2020-02-25
dc.description.abstractAflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.en_UK
dc.identifier.citationGarcía-Díaz M, Gil-Serna J, Patiño B, et al., (2020) Assessment of the effect of Satureja montana and Origanum virens essential oils on Aspergillus flavus growth and aflatoxin production at different water activities. Toxins, Volume 12, Issue 3, February 2020, Article number 142en_UK
dc.identifier.issn2072-6651
dc.identifier.urihttps://doi.org/10.3390/toxins12030142
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/15231
dc.language.isoenen_UK
dc.publisherMDPIen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectAflatoxinen_UK
dc.subjectbioscreenen_UK
dc.subjectpreservativesen_UK
dc.subjectfood securityen_UK
dc.subjectessential oilsen_UK
dc.titleAssessment of the effect of Satureja montana and Origanum virens essential oils on Aspergillus flavus growth and aflatoxin production at different water activitiesen_UK
dc.typeArticleen_UK

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Assessment_of_the_effect_of_Satureja_montana_and_Origanum_virens-2020.pdf
Size:
1.64 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.63 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Staff publications (SWEE)