Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production

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• 作者：Geleys Brado Avanç ; o^a ; Flavio Dias Ferreira^a ; Natá ; lia Silva Bomfim^b ; Paula André ; ia de Souza Rodrigues dos Santos^b ; Rosane Marina Peralta^c ; Tatiane Brugnari^c ; Carlos Augusto Mallmann^d ; Bení ; cio Alves de Abreu Filho^b ; Jane Martha Graton Mikcha^b ; Miguel Machinski Jr.^b ; ^{mmjunior@uem.br}
• 关键词：Turmeric essential oil ; Fumonisins ; Antifungal activity ; Antioxidant ; Fusarium verticillioides ; Curcuma longa L.
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：806-813
• 全文大小：1066 K
• 卷排序：73

文摘

The essential oil of Curcuma longa exhibited chemopreventive effects. The essential oil (EO) possesses good antioxidant activity. The EO exhibited strong antifungal activity against F. verticillioides. Turmeric essential oil inhibited the production of fumonisins. The EO could be used as a potential source of eco-friendly preservatives.