RT Journal Article
T1 Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination
A1 Ben Miri, Yamina
A1 Benabdallah, Amina
A1 Taoudiat, Aldjia
A1 Mahdid, Mohamed
A1 Djenane, Djamel
A1 Tacer Caba, Zeynep
A1 Topkaya, Cansu
A1 Simal Gándara, Jesús
K1 3309.13 Conservación de Alimentos
K1 3309 Tecnología de los Alimentos
K1 2302.10 Aceites Esenciales
AB Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtuscommunis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as thehighest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOsagainst the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicityagainst wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative andqualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOsshowed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant infood systems
PB Food Control
SN 09567135
YR 2023
FD 2023-03
LK http://hdl.handle.net/11093/4113
UL http://hdl.handle.net/11093/4113
LA eng
NO Food Control, 145, 109474 (2023)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 10-sep-2024