Record Details

Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production

DSpice at Indian Institute of Spices Research

View Archive Info
 
 
Field Value
 
Creator SINDHU, S
CHEMPAKAM, B
LEELA, N K
SUSEELA BHAI, R
 
Date 2011-11-13T19:25:51Z
2011-11-13T19:25:51Z
2011
 
Identifier Food and Chemical Toxicology 49: 1188–1192 (2011)
http://hdl.handle.net/123456789/719
 
Description Turmeric is well known for a wide range of medicinal properties. Essential oil of turmeric leaves (Curcuma longa L.) were evaluated at varying concentrations of 0.01, 0.05, 0.1, 0.5, 0.75, 1.0 and 1.5% (v/v) in Yeast Extract Sucrose (YES) broth inoculated with spore suspension of Aspergillus flavus of 106 conidia/ml. These were evaluated for their potential in the control of aflatoxigenic fungus A. flavus and aflatoxin production. Turmeric leaf oil exhibited 95.3% and 100% inhibition of toxin production respectively at 1.0% and 1.5%.
The extent of inhibition of fungal growth and aflatoxin production was dependent on the concentration of essential oil used. The oil exhibited significant inhibition of fungal growth as well as aflatoxins B1 and G1
production. The LD50 and LD90 were also determined. GC–MS analysis of the oil showed a-phellandrene, p-cymene and terpinolene as the major components in turmeric leaf oil. The possibility of using these phytochemical components as bio-preservatives for storage of spices is discussed.
 
Format 1290791 bytes
application/pdf
 
Language en
 
Publisher Elsevier
 
Subject Aspergillus flavus
Turmeric leaf oil
Chemoprevention
Aflatoxins
a-Phellandrene
Terpinolene
 
Title Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production
 
Type Article