中文摘要：精油可能是合成杀菌剂的替代品，用来控制引起农产品变质的真菌。本研究旨在评估姜黄精油的成份和抗氧化作用及其对串珠镰刀菌(Sacc.)的抗菌和抗产霉菌毒素的作用。结果证明姜黄精油具有抗氧化、抗真菌及抗产霉菌毒素的作用。
外文摘要：Essential oils may be an alternative to the use of synthetic fungicides for the control of fungi involved in agricultural product deterioration. The aim of the present study was to evaluate the composition and antioxidant effect of turmeric essential oil and its antifungal and antimycotoxigenic action on Fusarium verticillioides (Sacc.) Nirenberg. The essential oil major components were alpha-turmerone (42.6%), beta-turmerone (16.0%) and ar-turmerone (12.9%). The half-maximal inhibitory concentration (IC50) for the radical scavenging capacities of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 2,2-dipheny1-1-picrylhydrazyl (DPPH) were 0.54 and 10.03 mg/ml, respectively, indicating good antioxidant activity. The application of 17.9 and 294.9 mu g/ml of turmeric essential oil decreased the development of F verticillioides by 56.0 and 793%, respectively, when compared with the fungal control. The scanning electron microscopy demonstrated that the oil decreased the thickness and the length of the microconidia. Ergosterol production significantly decreased (p < 0.05) in groups treated with the essential oil relative to the control, indicating an effect of the oil on fungal biomass. The production of B-1 and B-2 fumonisins was significantly inhibited (p < 0.05) in groups treated with the essential oil. The results suggest that turmeric essential oil has antioxidant, antifungal and antimycotoxigenic activities.
外文关键词：Turmeric essential oil；Fumonisins；Antifungal activity；Antioxidant；Fusarium verticillioides；Curcuma longa L
作者：Avanco, GB；Ferreira, FD；Bomfim, NS；dos Santos, PADR；Peralta, RM；Brugnari, T；Mallmann, CA；de Abreu, BA；Mikcha, JMG；Machinski, M；AF Avanco, Geleys Brado
作者单位：Univ Estadual Maringa
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2017
出版刊次：-
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