Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil. Issue 4 (12th March 2014)

• Record Type: Journal Article
• Authors: Murugan, Kasi; Anandaraj, K.; Al‐Sohaibani, Saleh A.
• Is Part Of: Journal of food science. Volume 79:Issue 4(2014)
• Page Start: M643
• Page End: M652
• Publication Date: 2014-03-12
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12367
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Mitigation of xerophilic storage fungi‐associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate <italic>Aspergillus flavus</italic> MTCC 10680 susceptibility to <italic>Allium</italic> species (<italic>A. sativum</italic> L., <italic>A. cepa</italic> L., and <italic>A. cepa</italic> var. <italic>aggregatum</italic>) extracts, composition, and <italic>in silico</italic> confirmation of extract's phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of <italic>Allium</italic> was also determined. All the <italic>Allium</italic> species extracts exhibited concentration dependent <italic>in vitro</italic> inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography‐mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of <italic>A. sativum</italic>, <italic>A. cepa</italic>, <italic>A. cepa</italic> var. <italic>aggregatum</italic>, respectively. The <italic>Allium</italic> phytocostituents‐like hexadecanoic acid, 5‐Octanoyl‐2, 4, 6(1H, 3H, 5H)‐pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme <italic>ver</italic>1. <italic>Allium</italic> seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. <italic>Allium</italic> seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil <italic>Allium</italic> seasoning has anti‐aflatoxin and food additive potential for use in food industries.</p> </abstract>