Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Yamina Ben Miri; Amina Benabdallah; Aldjia Taoudiat; Mohamed Mahdid; Djamel Djenane; Zeynep Tacer-Caba; Cansu Topkaya; Jesus Simal-Gandara

doi:10.1016/j.foodcont.2022.109474

Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Yamina Ben Miri, Amina Benabdallah, Aldjia Taoudiat, Mohamed Mahdid, Djamel Djenane, Zeynep Tacer-Caba, Cansu Topkaya, Jesus Simal-Gandara

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B₁ production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC₅₀ value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food systems.

Original language	English
Article number	109474
Journal	Food Control
Volume	145
DOIs	https://doi.org/10.1016/j.foodcont.2022.109474
Publication status	Published - Mar 2023
Externally published	Yes

Keywords

Aflatoxin B
Antifungal
Antioxidant
Aspergillus flavus BN (20)
Couscous
Essential oils

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10.1016/j.foodcont.2022.109474

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title = "Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination",

abstract = "Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food systems.",

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author = "{Ben Miri}, Yamina and Amina Benabdallah and Aldjia Taoudiat and Mohamed Mahdid and Djamel Djenane and Zeynep Tacer-Caba and Cansu Topkaya and Jesus Simal-Gandara",

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doi = "10.1016/j.foodcont.2022.109474",

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T1 - Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

AU - Ben Miri, Yamina

AU - Benabdallah, Amina

AU - Taoudiat, Aldjia

AU - Mahdid, Mohamed

AU - Djenane, Djamel

AU - Tacer-Caba, Zeynep

AU - Topkaya, Cansu

AU - Simal-Gandara, Jesus

PY - 2023/3

Y1 - 2023/3

N2 - Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food systems.

AB - Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food systems.

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KW - Antifungal

KW - Antioxidant

KW - Aspergillus flavus BN (20)

KW - Couscous

KW - Essential oils

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JO - Food Control

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ER -

Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

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Keywords

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