Effect of the essential oils from Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on the synthesis of ochratoxin A by Aspergillus niger and Aspergillus carbonarius isolated from tropical wine grapes

dc.creatorSantiago, Juliana de Andrade
dc.creatorCardoso, Maria das Graças
dc.creatorBatista, Luis Roberto
dc.creatorSantiago, Wilder Douglas
dc.creatorPassamani, Fabiana Reinis Franca
dc.creatorRodrigues, Leonardo Milani Avelar
dc.creatorNelson, David Lee
dc.date2018-11-23T18:17:17Z
dc.date2018-11-23T18:17:17Z
dc.date2018-01
dc.date.accessioned2023-09-28T20:08:22Z
dc.date.available2023-09-28T20:08:22Z
dc.identifierSANTIAGO, J. de A. et al. Effect of the essential oils from Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on the synthesis of ochratoxin A by Aspergillus niger and Aspergillus carbonarius isolated from tropical wine grapes. Journal of Food Science and Technology, Mysore, v. 55, n. 1, p. 418-423, Jan. 2018.
dc.identifierhttps://link.springer.com/article/10.1007%2Fs13197-017-2857-4
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/31962
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9045388
dc.descriptionThe influence of essential oils (EOs) extracted from the leaves of Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on ochratoxin A (OTA) synthesis by fungi was studied. The extraction of EOs was performed by hydrodistillation (Clevenger apparatus) over a 2-h period and subsequently analyzed by GC–MS and GC–FID. The toxigenic activity of the essential oils (31.25; 15.62 and 7.81 µg mL−1) was evaluated by inhibiting the production of OTA by Aspergillus niger and Aspergillus carbonarius in Czapek agar medium culture. The quantification of the toxin was performed by HPLC. The production of OTA was dependent on the fungal species, incubation temperature (15 and 25 °C) and the presence of the essential oils. In tests carried out at 15 °C, the oils caused a reduction in OTA synthesis that ranged from 57.60 to 76.93% and from 54.78 to 98.68% for the fungal species A. carbonarius and A. niger, respectively. At 25 °C, reductions ranged from the 38.66 to 75.93% and from 17.94 to 71.79% for the respective fungi. The study concluded that natural products could be potential biocontrol agents against OTA contamination in food.
dc.languageen_US
dc.publisherSpringer
dc.rightsrestrictAccess
dc.sourceJournal of Food Science and Technology
dc.subjectNatural products
dc.subjectMyrtaceae
dc.subjectMycotoxins
dc.subjectMelaleuca alternifolia - Essential oils
dc.subjectProdutos naturais
dc.subjectMicotoxinas
dc.subjectMelaleuca alternifolia - Óleos essenciais
dc.titleEffect of the essential oils from Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on the synthesis of ochratoxin A by Aspergillus niger and Aspergillus carbonarius isolated from tropical wine grapes
dc.typeArtigo


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