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Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper
(2022-04-01)
Pothimon, Ruttipron
;
Krusong, Warawut
;
Daetae, Pawinee
;
Tantratian, Sumate
;
Gullo, Maria
Determination of volatile organic components (VOC) produced in high acid upland rice vinegar was conducted using GC-MS. Acetic acid and ethyl acetate at 9.11% and 2.69% (v/v), respectively, were major VOC found in the vinegar while the others were isobutyl acetate, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, phenethyl acetate and phenethyl alcohol. Subsequently, vinegar and VOC were tested, in vitro, for their inhibition on conidia germination of 10<sup>3</sup> conidia/mL of Aspergillus flavus. The exposure with 10% (v/v) of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure, while VOC mixture of 9.11% (v/v) acetic acid, 0.08% (v/v) isoamyl alcohol, 0.45% (v/v) phenethyl alcohol and 0.01% (v/v) isobutyl alcohol with 45 min exposure could achieve the same target. Then, vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of A. flavus during 90 d subsequent storage of dried chili pepper. Complete inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04 ± 0.03 mmol/L of vaporized vinegar. Our results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili pepper. Upland rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage.
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Inhibitory activities of Myristica fragrans essential oil on aflatoxigenic strains
(2019-01-01)
Sukcharoen, Oratai
;
Sirirote, Pramote
;
Thanaboripat, Dusanee
This study evaluated the inhibitory effects of essential oil extracted from Myristica fragrans Houtt (nutmeg) by hydrodistillation on mycelial growth, sporulation, and aflatoxin B1 production of Aspergillus flavus IMI 242684 and Aspergillus parasiticus IMI 283883 by fumigant and contact application. Gas chromatography-mass spectrometry analysis of M. fragrans essential oil showed that safrole (42.50%) was the major component, followed by 4-terpineol (23.81%) and methyl eugenol (11.14%). At an essential oil concentration of 1000 ppm, the mycelial growth of both Aspergillus strains was significant completely inhibited by vapor treatment but only reduced by about 70% by contact treatment. By contrast, sporulation and aflatoxin B1 production were completely inhibited by both contact and vapor treatment. Vapor treatment induced a higher level of inhibition than contact treatment. In conclusion, nutmeg essential oil is a potential chemical agent and can help to prevent infestation of stored foods and feeds.
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Potential of Melodorum fruticosum Lour. essential oil against aflatoxigenic Aspergillus strains
(2018-01-01)
Sukcharoen, O.
;
Sirirote, P.
;
Thanaboripat, D.
The essential oil from Melodorum fruticosum Lour was investigated for an inhibitory effect on the mycelial growth, sporulation and production of aflatoxin B1 by Aspergillus flavus IMI 242684 and Aspergillus parasiticus IMI 283883. Essential oil of Melodorum fruticosum Lour. obtained by hydrodistillation extraction, significantly (P < 0.05) inhibited both sporulation and aflatoxin production by these two Aspergillus strains and also reduced mycelial growth. Essential oil of Melodorum fruticosum Lour. at 1000 ppm showed the inhibition activities on mycelial growth ( > 50 %) more than sporulation and aflatoxin B1 production by poison food technique. The IC50 of mycelial growth, sporulation and aflatoxin production were 812.64- 826.61 ppm, 1,358.59-1,412.43 ppm and 1,043.84-1,302.08 ppm, respectively.
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Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains
(2017-01-01)
Pornpukdeewattana, Soisuda
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Kerdpiboon, Soraya
;
Jindaprasert, Aphacha
;
Pandee, Patcharaporn
;
Teerarak, Montinee
The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus.

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