Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor. Issue 11 (2nd June 2020)

• Record Type: Journal Article
• Authors: Das, Somenath; Kumar Singh, Vipin; Kumar Dwivedy, Abhishek; Kumar Chaudhari, Anand; Upadhyay, Neha; Singh, Akanksha; Krishna Saha, Ajay; Ray Chaudhury, Shaon; Prakash, Bhanu; Dubey, Nawal Kishore
• Is Part Of: Natural product research. Volume 34:Issue 11(2020)
• Page Start: 1611
• Page End: 1615
• Publication Date: 2020-06-02
• Subjects: Myristica fragrans -- essential oil -- aflatoxin B1 -- ergosterol -- methylglyoxal; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2018.1519826
• Languages: English
• ISSNs: 1478-6419

Abstract

Abstract: The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based food preservative against fungal and aflatoxin B1 (AFB1 ) contamination of scented rice varieties. The chemical profile of MFEO revealed elemicin (27.08%), myristicine (21.29%) and thujanol (18.55%) as major components. The minimum inhibitory and minimum aflatoxin inhibitory concentrations of MFEO were 2.75 and 1.5 mg/ml, respectively. The MFEO was efficacious against a broad spectrum of food deteriorating fungi. MFEO caused decrease in ergosterol content of fungal plasma membrane and enhanced leakage of cellular ions, depicting plasma membrane as the site of action. The MFEO caused reduction in cellular methylglyoxal content, the aflatoxin inducer. This is the first report on MFEO as aflatoxin suppressor. The essential oil may be recommended as plant based food preservative after large scale trials and reduction in methylglyoxal suggests its application for development of aflatoxin resistant varieties through green transgenics. Graphical Abstract: