中文摘要：本研究报道了用苏格兰薄荷精油（EO）作植物源防腐剂，防止真菌及黄曲霉毒素污染储存的干果。研究表明，具有强烈的抑菌、抑毒和抗氧化能力等化学特性的苏格兰薄荷精油，可以推荐为安全的植物源防腐剂和食品保质期延长剂。本研究首次报道了苏格兰薄荷精油抑菌及抑毒的作用。
外文摘要：The study reports Mentha cardiaca essential oil (EO) as plant based preservative against fungal and aflatoxin contamination of stored dry fruits. Mycoflora analysis of the dry fruits revealed Aspergillus favus LHP-PV-1 as the most aflatoxigenic isolate with highest Aflatoxin B1 content. M. cardiaca EO showed broad fungitoxic spectrum inhibiting the tested moulds contaminating dry fruits. It's minimum inhibitory concentration (MIC), minimum aflatoxin inhibitory concentration (MAIC) and minimum fungicidal concentration (MFC) against A. favus LHP-PV-1 were recorded to be 1.25, 1.0 and 2.25 µL/mL respectively. The EO caused decrease in ergosterol content and enhanced leakage of Ca2+, K+ and Mg2+ ions from treated fungal cells, depicting fungal plasma membrane as the site of antifungal action. The EO showed promising DPPH free radical scavenging activity (IC50 value:15.89 µL/mL) and favourable safety profile with LD50 value (7133.70 mg/kg body wt.) when estimated through acute oral toxicity on mice. Carvone (61.62%) was recorded as the major component of the oil during chemical characterisation through GC-MS. Based on strong antifungal, antiaflatoxigenic and antioxidant potential, the chemically characterised M. cardiaca EO may be recommended as safe plant based preservative and shelf life enhancer of food items. This is the first report on antifungal and antiaflatoxigenic activity of M. cardiaca EO.
外文关键词：Mentha cardiaca；Essential oil；Antifungal；Antiaflatoxigenic；Antioxidant；Preservative
作者：Dwivedy, AK；Prakash, B；Chanotiya, CS；Bisht, D；Dubey, NK
作者单位：Banaras Hindu Univ
期刊名称：FOOD AND CHEMICAL TOXICOLOGY
期刊影响因子：3.584
出版年份：2017
出版刊次：8
点击下载：用具有抗干果生物破坏真菌、黄曲霉毒素分泌、脂质过氧化功效等化学特性的苏格兰薄荷精油作植物源防腐剂并进行安全性评价