Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment · 2021
Anti-mycotoxigenic and antifungal activity of ginger, turmeric, thyme and rosemary essential oils in deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum.
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Romoli Jéssica Cristina Zoratto, Silva Milena Veronezi, Pante Giseli Cristina, Hoeltgebaum Danielle, Castro Juliana Cristina, Oliveira da Rocha Gustavo Henrique, Capoci Isis Regina Grenier, Nerilo Samuel Botião, Mossini Simone Aparecida Galerani, Micotti da Gloria Eduardo, Svidzinski Terezinha Inez Estivalet, Graton Mikcha Jane Martha, Machinski Miguel
Аннотация
This study aimed to evaluate the antimycotoxigenic effect of essential oils (EOs) obtained from four different aromatic plants on the production of deoxynivalenol (DON) and zearalenone (ZEA) by Fusarium graminearum. The EOs from ginger (GEO), turmeric (TEO), thyme (ThEO) and rosemary (REO) were obtained by hydrodistillation and identified by gas chromatography/mass spectrometry (GC/MS). The major compounds found were mostly monoterpenes and sesquiterpenes. The minimum inhibitory concentration (MIC) and minimum fungicide concentration (MFC) were 11.25, 364, 366 and 11,580 µg mL-1 for ThEO, GEO, REO and TEO, respectively. The results evidenced that the assessed EOs inhibited DON and partially ZEA production by F. graminearum. ThEO and GEO were the EOs with most potent antimycotoxigenic action for DON and ZEA, respectively. These EOs have shown promising results in vitro regarding inhibition of mycotoxin production and might be used in the future as substitutes for synthetic fungicides.