Abstract
Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.
Highlights
Global development of the food industry affects the level of safety in the food chain [1]
The degree of deoxynivalenol reduction was determined by the LC-MS/MS method
The first stage of experiments considered the effect of essential oils on the concentration decrease of deoxynivalenol, depending on the various concentrations of a mycotoxin (Figure 1)
Summary
Global development of the food industry affects the level of safety in the food chain [1]. The presence of mycotoxins in food causes numerous health problems in humans and is connected with a number of negative effects on the economy, such as crop losses and a decrease in food quality [2]. Considering the above-mentioned information, it is obvious that the most important challenge in the food industry is to provide a sufficient quality of food and feed production, without negative effects on the environment, which is consistent with the concept of sustainable development [3]. Current methods of mycotoxin decontamination are not sufficiently effective to ensure optimal safe standards in food and the feed chain [4]. Biological decontamination methods, involving the use of microorganisms or natural, ecologically friendly substances, are especially interesting in this connection
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