Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial

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• 作者：Ashok Kumar ; Ravindra Shukla ; Priyanka Singh ; Nawal Kishore Dubey
• 关键词：Aflatoxin B₁ ; Antifungal ; Aspergillus flavus ; Essential oil ; Eugenol ; Ocimum sanctum
• 刊名：Food and Chemical Toxicology
• 出版年：2010
• 出版时间：February 2010
• 年：2010
• 卷：48
• 期：2
• 页码：539-543
• 全文大小：203 K

文摘

The study deals with the efficacy of Ocimum sanctum essential oil (EO) and its major component, eugenol against the fungi causing biodeterioration of food stuffs during storage. O. sanctum EO and eugenol were found efficacious in checking growth of Aspergillus flavus NKDHV8; and, their minimum inhibitory concentrations (MICs) were recorded as 0.3 and 0.2 μl ml⁻¹, respectively. The O. sanctum EO and eugenol also inhibited the aflatoxin B₁ production completely at 0.2 and 0.1 μl ml⁻¹, respectively. Both of these were found superior over some prevalent synthetic antifungals and exhibited broad fungitoxic spectrum against 12 commonly occurring fungi. The LD₅₀ value of O. sanctum EO on mice was found to be 4571.43 μl kg⁻¹ suggesting its non-mammalian toxic nature. The findings of present study reveals the possible exploitation of O. sanctum EO and eugenol as plant based safe preservatives against fungal spoilage of food stuffs during storage.