Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum

Authors

1 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Science, Mashhad, Iran

2 Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

3 Department of Food Safety and Hygiene, School of Health and Paramedical, Zanjan University of Medical Science, Zanjan, Iran

4 Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran

Abstract

Molds are one of the most important causes of food spoilage that produce toxic substances called mycotoxins, which endanger the consumer health. The adverse effects of synthetic food preservatives consumption made researches to focus on application of natural preservatives in order to increase shelf life of food as well as prevention of harmful effects of chemical preservatives. The present study was conducted to investigate the effects of Echinophora platyloba essential oil on spore growth of Aspergillus flavus, Penicillium expansum and Fusarium graminearum. The essential oil composition of E. platyloba was analyzed by gas chromatography–mass spectrometry (GC-MS) and its antifungal effect was evaluated by disk diffusion and micro dilution methods. Results revealed that the MIC values of essential oil for A. flavus, P. expansum and F. graminearum were 0.625 mg.mL-1, 0.625 mg.mL-1 and 0.3125 mg.mL-1 and the MFC values were 0.625 mg.mL-1, 1.250 mg.mL-1 and 0.625 mg.mL-1. The essential oil had the highest and the lowest anti-fungal effect on F. graminearum and A. flavus respectively. In conclusion, due to notable antifungal effects of E. platyloba essential oil, it can be practically applied as a natural alternative to chemical preservatives in food industry.

Keywords


  1. World Health Organization. Fact Sheet No. 237: Food safety and foodborne illness. www.who.int/inf-fs/en/fact237.html (Version current at September 8, 2003).
  2. Sweeney M.J., Dobson A.D.W., 1998. Mycotoxin production by Aspergillus, Fusarium and Penicillium species. Int J Food Microbiol. 43(3), 141-158.
  3. Valero M., Giner M., 2006. Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth. Int J Food Microbiol. 106(1). 90-94.
  4. Burt S., 2004. Essential oils: their antibacterial properties and potential applications in foodsââ‚‌”a review. Int J Food Microbiol. 94(3). 223-253.
  5. Ebrahimzadeh H., Yamini Y., Sefidkon F., Chaloosi M., Pourmortazavi S.M., 2003. Chemical composition of the essential oil and supercritical CO2 extracts of Zataria multiflora Boiss. Food Chemist. 83(3), 357-361.
  6. Delamare A.P.L., Moschen-Pistorello I.T., Artico L., Atti-Serafini L., Echeverrigaray S., 2007. Antibacterial
  7. activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chemist. 100(2), 603-608.
  8. Seydim A., Sarikus G., 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int. 39(5), 639-644.
  9. Avijgan M., Mahboubi M., 2015. Echinophora platyloba DC. as a new natural antifungal agent. Asian Pac J Trop Dis. 5(3), 169-174.
  10. Avijgan M., Mahboubi M., Darabi M., Saadat M., Sarikhani S., Kassaiyan N., 2010. Overview on Echinophora platyloba, a synergistic anti-fungal agent candidate. J Yeast Fungal Res. 1(5), 88-94.
  11. Chalchat, J.C., Ozcan M.M., Dagdelen A., Akgul A., 2007. Variability of essential oil composition of Echinophora tenuifolia subsp. sibthorpiana Tutin by harvest location and year and oil storage. Chem Nat Comp. 43(2), 225-227.
  12. Saei Dehkordi S.S., Fallah A.A., Saei Dehkordi S.S., Kousha S., 2012. Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food Borne Pathogens and Spoilage Organisms. J Food Sci. 77(11), 631-637.
  13. Hashemi M., Ehsani A., Jazani N., Hosseini Aliakbarlu J., Mahmoudi R., 2013. Chemical composition and in vitro antibacterial activity of essential oil and methanol extract of Echinophora platyloba DC against some of food-borne pathogenic bacteria. Vet Res Forum. 4(2), 123ââ‚‌“127.
  14. Tajik H., Aminzare M., Mounesi R.T., Hashemi M., Hassanzad A.H., Raeisi M., Naghili H., 2015. Effect of Zataria multiflora Boiss essential Oil and grape seed extract on the shelf life of raw buffalo patty and fate of inoculated listeria monocytogenes. J Food Process Pres. 39(6), 3005-3013.
  15. Aminzare M., Aliakbarlu J., Tajik H., 2015. The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner-type sausage during refrigerated storage. Vet Res Forum. 6(1), 31 - 39.
  16. Xing Y., Li X., Xu Q., Yun J., Lu Y., 2010. Antifungal activities of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test. Int J Food Sci Technol. 45(9), 1837-1842.
  17. Simić A., Soković M.D., Ristić M., Grujić Jovanović S., Vukojević J., Marin P.D., 2004. The chemical composition of some Lauraceae essential oils and their antifungal activities. Phytother Res. 18(9), 713-717.
  18. Moradi M., Hassani A., Ehsani A., Hashemi M., Raeisi M., Naghibi S.S., 2014. Phytochemical and Antibacterial Properties of Origanum vulgare ssp. gracile Growing Wild in Kurdistan Province of Iran. J Food Qual Hazards Cont. 1(4), 120-124.
  19. Hassanpour aghdam M.B., Shalamzari M.S., Sepehri N., 2009. GC/MS analysis of Echinophora platyloba DC. essential oil from Northwest Iran: a potential source of (Z)-β-ocimene and α-phellandrene. Chemija. 20(2), 120-123.
  20. Rahimi N.M., Gholivand M.B., Niasari M., Vatanara A., 2010. Chemical composition of the essential oil from aerial parts of Echinophora platyloba DC from Iran. J Med Plants. 9(6), 53ââ‚‌“56.
  21. Asghari G.R., Sajjadi S.E., Sadraei H., Yaghobi K.H., 2003. Essential oil constituents of Echinophora platyloba DC. Iran J Pharm Res. 2(3), 185- 186.
  22. Moghaddam M., Taheri P., Ghasemi P.A., Mehdizadeh L., 2015. Chemical composition and antifungal activity of essential oil from the seed of Echinophora platyloba DC. against phytopathogens fungi by two different screening methods. LWT-Food Sci Technol. 61(2), 536-542.
  23. Bagamboula C., Uyttendaele M., Debevere J., 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol. 21(1), 33-42.
  24. Moghim H., Shahabi G.A., Anoosheh M., 2011. Comparison of antifungal effect of extracts of Thymus vulgaris, Echinophora platyloba and garlic on Aspergillus flavus and Penicillium expansoum. Clin Biochemist. 44(13), S342.
  25. Singh G., Maurya S., Catalan C., De Lampasona MP., 2004. Chemical constituents, antifungal and antioxidative effects of ajwain essential oil and its acetone extract. J Agri Food Chemist. 52(11), 3292-3296.