Abstract
The basil extract composition was determined by the GC-MS method and 38 different components were identified. The major components of the basil extract were estragol (86.72%), trans-α-bergamotene (2.91%), eucalyptol (2.67%), trans-ocimene (1.04%), linalool (0.72%), methyl-eugenol (0.71%), etc. The antifungal potential of the basil extract was tested against Fusarium oxysporum, F. proliferatum, F. subglutinans , and F. verticillioides isolated from cakes, using the agar plate method. Extract concentrations of 0.35 and 0.70% (v/v) significantly inhibited the growth of F. proliferatum (33.37 and 44.30%, respectively) and F. subglutinans (24.74 and 29.27%, respectively) whereas other investigated Fusarium species exhibited much lower sensitivity. The basil extract completely inhibited the growth of investigated Fusarium spp. at the concentration of 1.50% (v/v). Higher concentrations (0.35 and 0.70% (v/v)) reduced growth of aerial mycelium in all tested species. Strong medium pigmentation in the case of F. proliferatum and F. verticillioides was observed. The microscopic examination of the samples confirmed the presence of hyphae deformations with a frequent occurrence of fragmentations, thickenings and diminished sporulation. In addition to the basic, sensory, role the extract of basil has in the food product, it exerted significant antifungal properties, depending on its concentration. Key words : Basil (Ocimum basilicum L.) extract, components, antifungal activity, Fusarium spp.
Highlights
IntroductionFusarium species are frequent contaminants of cereals (corn, barley, wheat, oats, rye, rice, etc.), cereal products (flour, bread, cakes, etc.), fruits and vegetables (Pitt and Hocking, 1997; Lević et al, 2004)
Fusarium species are frequent contaminants of cereals, cereal products, fruits and vegetables (Pitt and Hocking, 1997; Lević et al, 2004)
The antifungal potential of the basil extract was tested against Fusarium oxysporum, F. proliferatum, F. subglutinans, and F. verticillioides isolated from cakes, using the agar plate method
Summary
Fusarium species are frequent contaminants of cereals (corn, barley, wheat, oats, rye, rice, etc.), cereal products (flour, bread, cakes, etc.), fruits and vegetables (Pitt and Hocking, 1997; Lević et al, 2004). The consumption of food contaminated with mycotoxins has been associated with various diseases in humans, livestock, and domestic animals. They have been recognized as causes of cytotoxicity, hepatotoxicity, teratogenicity, mutage-. The use of synthetic preservatives has been the main choice in attempts to prevent microbial spoilage of food commodities and, the biosynthesis of toxic metabolites. Today, consumers demand a less use of synthetic preservatives and additives but still expect natural and, above all, safe food. The main advantage of extracts is the absence of microbial contamination unlike natural spices which are frequently heavily loaded with microorganisms (McKee, 1995; Karan et al, 2005; Kocić-Tanackov et al, 2009).
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