Abstract
ABSTRACT: Essential oils are possible alternatives to the use of synthetic pesticides for control of fungal contamination. Ginger (Zingiber officinale) essential oil (GEO) is known for having antifungal and antiaflatoxigenic properties, but its use as a fumigant in situ has not been studied yet. The aim of this study was to evaluate GEO’s effects upon Aspergillus flavus as a fumigant agent in stored maize grains. The main compounds reported in GEO were α-zingiberene (23.85%) and geranial (14.16%), characterized by gas chromatography-mass spectrometry and nuclear magnetic resonance. The GEO was used as a fumigant in irradiated maize grains in concentrations ranging from 5 to 50 µg/g and the resulting effects were compared to a synthetic antifungal agent (carbendazim and thiram), an antifungal traditionally used for seed treatment. The antifungal efficacy of GEO against A. flavus has been proven in a dose-dependent manner through in situ (maize grains) test. The GEO inhibited aflatoxin production at concentrations 25 and 50 µg/g and controlled fungal growth. Therefore, GEO can be used as an effective and non-toxic alternative to conventional treatments in stored maize grains for the natural control of A. flavus.
Highlights
Produce and other food goods can be frequently contaminated by fungi and toxins produced by them during transport, storage or post-harvest processing (MEDINA et al, 2015)
The main compounds reported in Ginger (Zingiber officinale) essential oil (GEO) were α-zingiberene (23.85%) and geranial (14.16%), characterized by gas chromatography-mass spectrometry and nuclear magnetic resonance
The GEO was used as a fumigant in irradiated maize grains in concentrations ranging from 5 to 50 μg/g and the resulting effects were compared to a synthetic antifungal agent, an antifungal traditionally used for seed treatment
Summary
Produce and other food goods can be frequently contaminated by fungi and toxins produced by them during transport, storage or post-harvest processing (MEDINA et al, 2015). The Food and Agriculture Organization (FAO) estimates that 25% of grains produced worldwide are contaminated by mycotoxins and 1000 million tons of grains by fungi-produced mycotoxins during storage each year (BHAT et al, 2010). V.50, n.6, to developing countries anymore, once the ingestion of such mycotoxin contaminated foods can cause serious impacts upon animal and human health, reduce agricultural production and create barriers amidst the international grain commerce relationships (BRYDEN, 2012). Several agricultural products may be affected by aflatoxins (AFs), as rice, maize, groundnuts, spices and dried fruits, resulting in severe economic losses for farmers and food industries, and serious risks to human and animal health (RUSHING & SELIM, 2019). AFB1 is secondary metabolite with genotoxic, immunotoxic and hepatocarcinogenic (hepatocellular carcinoma – HCC) properties, classified as human carcinogens belonging to group 1 according to the International Agency for Research on Cancer (IARC, 2012)
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