Abstract
The investigation highlighted the antifungal effectiveness in culture medium and traditional cheese wagashi foodsystem of Syzygium aromaticum (Eugenia caryophyllata) essential oil (EO) against spoilage and toxinogenic moulds isolated from wagashi produced in Benin. The chemical composition of the EO obtained by hydrodistillation, characterized through GC-FID and GC-MS analysis, revealed eugenol (75.2%) and trans-b-caryophyllene (12.0%) as major components. The evaluation of in vitro antifungal activity of this oil showed a significant fungistatic activity against Aspergillus (flavus,tamarii, niger, aculeatus, ustus, terreus), Penicillium (brevicompactum, citrinum,griseofulvum), Fusarium (poae, verticillioides) and Scopulariopsis brevicaulis with MIC ranged from 200 to 600 mg/L due probably to its richness in eugenol. Moreover, this EO had fungicidal activity against Aspergillus terreus and S. brevicaulis which were the most sensitive respectively at 600 and 400 mg/L. The assessment of antifungal activity of the oil studied in wagashi foodsystem against the less sensible isolates at in vitro assay revealed high sporale reduction rate (55% at least at 1000 mg/L) on all species investigated above all on Penicillium citrinum and Aspergillus aculeatus, two harmful mycotoxins producers in cheese. Results obtained indicate the possibility of exploiting S. aromaticum EO to preserve wagashi against moulds contamination and probably mycotoxins inhibition during wagashi storage. Key words: Syzygium aromaticum, essential oil, antifungal activity, wagashi, Benin.
Highlights
Cheese is highly nutritious food with many diverse flavor and texture and it can be used as a snack or as a part of dish or prepackaged conveniences food (Elkhider et al, 2011)
The investigation highlighted the antifungal effectiveness in culture medium and traditional cheese wagashi foodsystem of Syzygium aromaticum (Eugenia caryophyllata) essential oil (EO) against spoilage and toxinogenic moulds isolated from wagashi produced in Benin
The assessment of antifungal activity of the oil studied in wagashi foodsystem against the less sensible isolates at in vitro assay revealed high sporale reduction rate (55% at least at 1000 mg/L) on all species investigated above all on Penicillium citrinum and Aspergillus aculeatus, two harmful mycotoxins producers in cheese
Summary
Cheese is highly nutritious food with many diverse flavor and texture and it can be used as a snack or as a part of dish or prepackaged conveniences food (Elkhider et al, 2011). A lower food salt content is being promoted by the World Health Organization, in an attempt to reduce the incidence of cardiovascular diseases (WHO, 2002; Angelini et al, 2006) For these reasons, alternative methods to control cheese-borne fungi of wagashi and to improve the safety of the product are needed to be performed (Goni et al, 2009; Lv et al, 2011). Attention is being paid to these compounds as a new alternative to prevent the proliferation of microorganisms and protect food from oxidation (Hsouna et al, 2011; Varona et al, 2013) They have been recognized as bioactive components with antimicrobial activity and classified as generally recognized as safe substances (ESO GRAS 182.20) by the Food and Drug Administration (FDA, 2005). The objective of this study was to investigate antifungal activity of S. aromaticum flowers buds oil against spoilage and toxinogenic moulds isolated from wagashi in culture medium and in this food stuff for its potential use as preservative
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