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Mechanism of antioxidant and antifungal properties of Pimenta dioica (L.) leaf essential oil on Aspergillus flavus.

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Title Mechanism of antioxidant and antifungal properties of Pimenta dioica (L.) leaf essential oil on Aspergillus flavus.
Not Available
 
Creator Sarathambal, C., R. Sivaranajni and Rona Viswanathan
 
Subject Aflatoxin Agar overlay bioassay Eugenol Ergosterol Malate dehydrogenase activity
 
Description Not Available
The study explores the antioxidant activity,
volatile chemical profile and antifungal potential of Pi menta dioica leaf essential oil (EO) against toxin producing
Aspergillus flavus. GC–MS analysis of EO revealed the
presence of 41 compounds with eugenol (54%), as the
major compound followed by myrcene (16.0%) and chav icol (12.5%). It exhibited the strong antioxidant activity
with IC50 value of 19.40 lg/ml and polyphenolic content
of 526.9 mg g-1 gallic acid equivalent. The aflatoxin
producing IISRaf1strain from nutmeg (Myristica fragrans)
was identified by 18S rRNA sequencing as Aspergillus
flavus (MH345939). MIC of P. dioica leaf EO against A.
flavus was found to be at 0.04%. The changes in hyphae
growth and architecture after treatment with EO were
observed under light microscopy. Antifungal compounds
eugenol which got separated at the particular spot caused
the clear zone at the TLC plate by agar overlay bioassay.
The mode of action of antifungal activity of EO was
recorded in terms of its effect on ergosterol content of
plasma membrane and malate dehydrogenases activity
(MDH) of A. flavus. Thus P. dioica leaf EO might be viable
alternative as plant based preservative in perspective on its
antioxidant, antifungal activity and efficacy in food system
Not Available
 
Date 2021-07-28T08:12:10Z
2021-07-28T08:12:10Z
2021-07-01
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/50635
 
Language English
 
Relation Not Available;
 
Publisher Springer