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Hashemi, M., Ehsani, A., Afshari, A., Aminzare, M., Raeisi, M. (2016). Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum. Journal of Chemical Health Risks, 6(2), -. doi: 10.22034/jchr.2016.544133
Mohammad Hashemi; Ali Ehsani; Asma Afshari; Majid Aminzare; Mojtaba Raeisi. "Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum". Journal of Chemical Health Risks, 6, 2, 2016, -. doi: 10.22034/jchr.2016.544133
Hashemi, M., Ehsani, A., Afshari, A., Aminzare, M., Raeisi, M. (2016). 'Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum', Journal of Chemical Health Risks, 6(2), pp. -. doi: 10.22034/jchr.2016.544133
Hashemi, M., Ehsani, A., Afshari, A., Aminzare, M., Raeisi, M. Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum. Journal of Chemical Health Risks, 2016; 6(2): -. doi: 10.22034/jchr.2016.544133

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

Article 2, Volume 6, Issue 2, Winter 2016  XML PDF (268.21 K)
DOI: 10.22034/jchr.2016.544133
Authors
Mohammad Hashemi 1; Ali Ehsani2; Asma Afshari1; Majid Aminzare3; Mojtaba Raeisi4
1Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Science, Mashhad, Iran
2Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
3Department of Food Safety and Hygiene, School of Health and Paramedical, Zanjan University of Medical Science, Zanjan, Iran
4Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
Receive Date: 12 March 2016,  Revise Date: 20 April 2019,  Accept Date: 29 October 2018 
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
Echinophora platyloba; Essential oil; Anti-fungal activity; Phytochemical; properties
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