Selected plant essential oils and their main active components, a promising approach to inhibit aflatoxigenic fungi and aflatoxin production in food

References

• Amiri A, Dugas R, Pichot AL, Bompeix G. 2008. In vitro and in vitro activity of eugenol oil (Eugenia caryophylata) against four important postharvest apple pathogens. Int J Food Microbiol. 126:13–19.
   PubMed Web of Science ®Google Scholar
• Asghar MA, Ahmed A, Zahir E, Asghar MA, Iqbal J, Walker G. 2017. Incidence of aflatoxins contamination in dry fruits and edible nuts collected from Pakistan. Food Control. 78:169–175.
   Web of Science ®Google Scholar
• Battilani P, Camardo LM, Rossi V, Giorni P. 2013. AFLA-maize, a mechanistic model for Aspergillus flavus infection and aflatoxin B1 contamination in maize. Comput Electron Agric. 94:38–46.
   Web of Science ®Google Scholar
• Bernáldez V, Córdoba JJ, Magan N, Peromingo B, Rodríguez A. 2017. The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B1 production by a type strain of Aspergillus flavus. Food Sci Technol. 83:283–291.
   Web of Science ®Google Scholar
• Bluma R, Amaiden MR, Etcheverry M. 2008. Screening of Argentine plant extracts: impact on growth parameters and aflatoxin B1 accumulation by Aspergillus section Flavi. Int J Food Microbiol. 122:114–125.
   PubMed Web of Science ®Google Scholar
• Božik M, Císarová M, Tančinová D, Kouřimská L, Hleba L, Klouček P. 2017. Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability. Ind Crops Prod. 98:146–152.
   Web of Science ®Google Scholar
• Carvajal-Moreno M. 2016. Aflatoxins, frequent mutagen and carcinogen of human and animal foods. Toxicol Lett. 259:S139.
   Web of Science ®Google Scholar
• Copetti MV, Iamanaka BT, Pereira JL, Fungaro MH, Taniwaki MH. 2011. Aflatoxigenic fungi and aflatoxin in cocoa. Int J Food Microbiol. 148:141–144.
   PubMed Web of Science ®Google Scholar
• da Cruz Cabral L, Fernández-Pinto V, Patriarca A. 2013. Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. Int J Food Microbiol. 166:1–14.
   PubMed Web of Science ®Google Scholar
• Daniel CK, Lennox CL, Vries FA. 2015. In vivo application of garlic extracts in combination with clove oil to prevent postharvest decay caused by Botrytis cinerea, Penicillium expansum and Neofabraea alba on apples. Postharvest Biol Technol. 99:88–92.
   Web of Science ®Google Scholar
• Dwivedy AK, Prakash B, Chanotiya CS, Bisht D, Dubey NK. 2017. Chemically characterized Mentha cardiaca L. essential oil as plant based preservative in view of efficacy against biodeteriorating fungi of dry fruits, aflatoxin secretion, lipid peroxidation and safety profile assessment. Food Chem Toxicol. 106:175–184.
   PubMed Web of Science ®Google Scholar
• Elshafie HS, Mancini E, Camele I, De Martino L, De Feo V. 2015. In vivo antifungal activity of two essential oils from Mediterranean plants against postharvest brown rot disease of peach fruit. Ind Crops Prod. 66:11–15.
   Web of Science ®Google Scholar
• European Union, Health and Food Safety. 2016. RASFF (Rapid Alert System for Food and Feed). 2015 Annual Report [Internet]. Belgium. ISBN 978-92-79-58215-8. ISSN 2363-0965. [ accessed 2016 Dec 5]. http://ec.europa.eu/food/safety/rasff/index_en.htm.
   Google Scholar
• Giorni P, Magan N, Pietri A, Bertuzzi T, Battilani P. 2007. Studies on Aspergillus section Flavi isolates from maize in northern Italy. Int J Food Microbiol. 113:330–338.
   PubMed Web of Science ®Google Scholar
• González-Salgado A, González-Jaén MT, Vázquez C, Patiño B. 2008. Highly sensitive PCR-based detection method specific for Aspergillus flavus in wheat flour. Food Addit Contam Part A. 25:758–764.
   Web of Science ®Google Scholar
• Hu Y, Zhang J, Kong W, Zhao G, Yang M. 2017. Mechanisms of antifungal and anti-aflatoxigenic properties of essential oil derived from turmeric (Curcuma longa L.) on Aspergillus flavus. Food Chem. 220:1–8.
   PubMed Web of Science ®Google Scholar
• Hua H, Xing F, Selvaraj JN, Wang Y, Zhao Y, Zhou L, Liu X, Liu Y. 2014. Inhibitory Effect of essential oils on Aspergillus ochraceus growth and ochratoxin A production. PLoS ONE. 9(9):e108285.
   PubMed Web of Science ®Google Scholar
• Ibáñez-Vea M, Martínez R, González-Peñas E, Lizarraga E, López de Cerain A. 2011. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in breakfast cereals from Spanish market. Food Control. 22:1949–1955.
   Web of Science ®Google Scholar
• [IARC] International Agency for Research on Cancer. 2012. Chemical agents and related occupations. A review of human carcinogens. Monographs on the evaluation of carcinogenic risks to humans. Vol. 100F. Lyon: IARC Press; p. 225–244.
   Google Scholar
• Jayashree T, Subramanyam C. 1999. Antiaflatoxigenic activity of eugenol is due to inhibition of lipid peroxidation. Lett Appl Microbiol. 28:179–183.
   PubMed Web of Science ®Google Scholar
• Kabak B. 2012. Determination of aflatoxins and ochratoxin A in retail cereal products from Turkey by high performance liquid chromatography with fluorescence detection. Food Control. 28:1–6.
   Web of Science ®Google Scholar
• Kabak B. 2016. Aflatoxins in hazelnuts and dried figs: occurrence and exposure assessment. Food Chem. 211:8–16.
   PubMed Web of Science ®Google Scholar
• Kos J, Mastilović J, Janić Hajnal E, Šarić B. 2013. Natural occurrence of aflatoxins in maize harvested in Serbia during 2009–2012. Food Control. 34:31–34.
   Web of Science ®Google Scholar
• Liu X, Guan X, Xing F, Lv C, Dai X, Liu Y. 2017. Effect of water activity and temperature on the growth of Aspergillus flavus, the expression of aflatoxin biosynthetic genes and aflatoxin production in shelled peanuts. Food Control. 82:325–332.
   Web of Science ®Google Scholar
• Lundqvist J, Hellman B, Oskarsson A. 2016. Fungicide prochloraz induces oxidative stress and DNA damage in vitro. Food Chem Toxicol. 91:36–41.
   PubMed Web of Science ®Google Scholar
• Lutfullah G, Hussain A. 2012. Studies on contamination level of aflatoxins in some cereals and beans of Pakistan. Food Control. 23:32–36.
   Web of Science ®Google Scholar
• Magan N, Aldred D. 2007. Post-harvest control strategies: minimizing mycotoxins in the food chain. Int J Food Microbiol. 119:131–139.
   PubMed Web of Science ®Google Scholar
• Manso S, Cacho-Nerin F, Becerril R, Nerín C. 2013. Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control. 30:370–378.
   Web of Science ®Google Scholar
• Manso S, Pezo D, Gómez-Lus R, Nerín C. 2014. Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil. Food Control. 45:101–108.
   Web of Science ®Google Scholar
• Mateo EM, Gómez JV, Domínguez I, Gimeno-Adelantado JV, Mateo-Castro R, Gavara R, Jiménez M. 2017a. Impact of bioactive packaging systems based on EVOH films and essential oils in the control of aflatoxigenic fungi and aflatoxin production in maize. Int J Food Microbiol. 254:36–46.
   PubMed Web of Science ®Google Scholar
• Mateo EM, Gómez JV, Gimeno-Adelantado JV, Romera D, Mateo-Castro R, Jiménez M. 2017b. Assessment of azole fungicides as a tool to control growth of Aspergillus flavus and aflatoxin B1 and B2 production in maize. Food Addit Contam Part A. 34:1039–1051.
   PubMed Web of Science ®Google Scholar
• Mateo EM, Valle-Algarra FM, Jiménez M, Magan N. 2013. Impact of three sterol-biosynthesis inhibitors on growth of Fusarium langsethiae and on T-2 and HT-2 toxin production in oat grain under different ecological conditions. Food Control. 34:521–529.
   Web of Science ®Google Scholar
• Mateo EM, Valle-Algarra FM, Mateo-Castro R, Jiménez M. 2011b. Impact of non-selective fungicides on growth and production of ochratoxin A by Aspergillus ochraceus and Aspergillus carbonarius in barley-based medium. Food Addit Contam Part A. 28:86–97.
   Web of Science ®Google Scholar
• Mateo EM, Valle-Algarra FM, Mateo-Castro R, Jiménez M, Magan N. 2011a. Effect of fenpropimorph, prochloraz and tebuconazole on growth and production of T-2 and HT-2 toxins by Fusarium langsethiae in oat-based medium. Int J Food Microbiol. 151:289–298.
   PubMed Web of Science ®Google Scholar
• Medina A, Akbar A, Baazeem A, Rodríguez A, Magan N. 2017. Climate change, food security and mycotoxins: do we know enough? Fungal Biol Rev. 31:143–154.
   Web of Science ®Google Scholar
• Nogueira JHC, Gonçalez E, Galleti SR, Facanali R, Marques MOM, Felício JD. 2010. Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus. Int J Food Microbiol. 137:55–60.
   PubMed Web of Science ®Google Scholar
• Passone MA, Girardi NS, Ferrand CA, Etcheverry M. 2012. In vitro evaluation of five essential oils as botanical fungitoxicants for the protection of stored peanuts from Aspergillus flavus and A. parasiticus contamination. Int Biodeterior Biodegrad. 70:82–88.
   Web of Science ®Google Scholar
• Passone MA, Girardi NS, Ferrand CA, Etcheverry M. 2013. Antifungal and antiaflatoxigenic activity by vapor contact of three essential oils, and effects of environmental factors on their efficacy. Food Sci Technol. 53:434–444.
   Web of Science ®Google Scholar
• Paterson RRM, Lima N. 2010. How will climate change affect mycotoxins in food? Food Res Int. 43:1902–1914.
   Web of Science ®Google Scholar
• Piva G, Battilani P, Pietri A. 2006. Emerging issues in southern Europe: aflatoxins in Italy. In: Barug D, Bhatnagar D, editors. The Mycotoxin Factbook, food and feed topics. Wageningen: Wageningen Academic Publishers; p. 139–153.
   Google Scholar
• Portela JB, Cruz AG, Granato D, Corassin CH, Oliveira CAF, Sant’Ana AS. 2016. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: a review. Food Control. 68:310–329.
   Web of Science ®Google Scholar
• Prakash B, Kedia A, Mishra PK, Dubey NK. 2015. Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities-potentials and challenges. Food Control. 47:381–391.
   Web of Science ®Google Scholar
• Prakash B, Mishra PK, Kedia A, Dubey NK. 2014. Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its in vivo practical applicability in preservation of Piper nigrum L. fruits. Food Sci Technol. 56:240–247.
   Web of Science ®Google Scholar
• Ren J, Jin X, Zhang Q, Zheng Y, Lin D, Yu Y. 2017. Fungicides induced triazole-resistance in Aspergillus fumigatus associated with mutations of TR46/Y121F/T289A and its appearance in agricultural fields. J Hazard Mater. 326:54–60.
   PubMed Web of Science ®Google Scholar
• Ribes S, Fuentes A, Talens P, Barat JM, Ferrari G, Donsì F. 2017. Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger. Food Control. 73:784–795.
   Web of Science ®Google Scholar
• Sardiñas N, Vázquez C, Gil-Serna J, González-Jaén MT, Patiño B. 2010. Specific detection of Aspergillus parasiticus in wheat flour by a highly sensitive PCR assay. Food Addit Contam Part A. 27:853–858.
   Web of Science ®Google Scholar
• Schmidt-Heydt M, Abdel-Hadi A, Magan N, Geisen R. 2009. Complex regulation of the aflatoxin biosynthesis gene cluster of Aspergillus flavus in relation to various combinations of water activity and temperature. Int J Food Microbiol. 135:231–237.
   PubMed Web of Science ®Google Scholar
• Schmidt-Heydt M, Rüfer CE, Abdel-Hadi A, Magan N, Geisen R. 2010. The production of aflatoxin B1 or G1 by Aspergillus parasiticus at various combinations of temperature and water activity is related to the ratio of aflS to aflR expression. Mycotox Res. 26:241–246.
   PubMedGoogle Scholar
• Schmidt-Heydt M, Stoll D, Geisen R. 2013. Fungicides effectively used for growth inhibition of several fungi could induce mycotoxin biosynthesis in toxigenic species. Int J Food Microbiol. 166:407–412.
   PubMed Web of Science ®Google Scholar
• Sharma A, Rajendran S, Srivastava A, Sharma S, Kundu B. 2017. Antifungal activities of selected essential oils against Fusarium oxysporum f. sp. lycopersici 1322, with emphasis on Syzygium aromaticum essential oil. J Biosci Bioeng. 123:308–313.
   PubMed Web of Science ®Google Scholar
• Shukla R, Kumar A, Singh P, Dubey NK. 2009. Efficacy of Lippia alba (Mill.) N.E. Brown essential oil and its monoterpene aldehyde constituents against fungi isolated from some edible legume seeds and aflatoxin B1 production. Int J Food Microbiol. 135:165–170.
   PubMed Web of Science ®Google Scholar
• Shukla R, Singh P, Prakash B, Dubey NK. 2012. Antifungal, aflatoxin inhibition and antioxidant activity of Callistemon lanceolatus (Sm.) sweet essential oil and its major component 1,8-cineole against fungal isolates from chickpea seeds. Food Control. 25:27–33.
   Web of Science ®Google Scholar
• Shukla R, Singh P, Prakash B, Dubey NK. 2013. Efficacy of Acorus calamus L. essential oil as a safe plant based antioxidant, aflatoxin B1 suppressor and broad spectrum antimicrobial against food-infesting fungi. Int J Food Sci Technol. 48:128–135.
   Web of Science ®Google Scholar
• Sivakumar D, Bautista-Baños S. 2014. A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage. Crop Prot. 64:27–37.
   Web of Science ®Google Scholar
• Soares C, Morales H, Faria J, Figueiredo AC, Pedro LG, Venâncio A. 2016. Inhibitory effect of essential oils on growth and on aflatoxins production by Aspergillus parasiticus. World Mycotox J. 9:525–534.
   Web of Science ®Google Scholar
• Sukcharoen O, Sirirote P, Thanaboripat D. 2017. Control of aflatoxigenic strains by Cinnamomum porrectum essential oil. J Food Sci Technol. 54:2929–2935.
   PubMed Web of Science ®Google Scholar
• Tajkarimi MM, Ibrahim SA, Cliver DO. 2010. Antimicrobial herb and spice compounds in food. Food Control. 21:1199–1218.
   Web of Science ®Google Scholar
• Tian J, Ban X, Zeng H, He J, Huang B, Wang Y. 2011a. Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak. Int J Food Microbiol. 145:464–470.
   PubMed Web of Science ®Google Scholar
• Tian J, Ban X, Zeng H, Huang B, He J, Wang Y. 2011b. In vitro and in vivo activity of essential oil from dill (Anethum graveolens L.) against fungal spoilage of cherry tomatoes. Food Control. 22:1992–1999.
   Web of Science ®Google Scholar
• Tian J, Huang B, Luo X, Zeng H, Ban X, He J, Wang Y. 2012. The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative. Food Chem. 130:520–527.
   Web of Science ®Google Scholar
• Tullio V, Nostro A, Mandras N, Dugo P, Banche G, Cannatelli MA, Cuffini AM, Alonzo V, Carlone NA. 2007. Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methods. J Appl Microbiol. 102:1544–1550.
   PubMed Web of Science ®Google Scholar
• Tyagi AK, Malik A. 2011a. Antimicrobial potential and chemical composition of Eucalyptus globulus oil in liquid and vapour phase against food spoilage microorganisms. Food Chem. 126:228–235.
   Web of Science ®Google Scholar
• Tyagi AK, Malik A. 2011b. Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganisms. Food Control. 22:1707–1714.
   Web of Science ®Google Scholar
• Varga J, Frisvad JC, Samson RA. 2011. Two new aflatoxin producing species, and an overview of Aspergillus section Flavi. Stud Mycol. 69:57–80.
   PubMed Web of Science ®Google Scholar