Control Of Aspergillus Flavus Growth In Tomato Paste By Cinnamomum Zeylanicum And Origanum Vulgare L. Essential Oils

This study was conducted to evaluate the antifungal activities of Cinnamomum zeylanicum and Origanum vulgare L. essential oil against Aspergillus flavus in culture media and tomato paste. 200 ppm of cinnamon and 500 ppm of oregano completely inhibited A. flavus growth in culture media, while in tomato paste 300 ppm of cinnamon and 200 ppm of oregano had the same effect. Test panel evaluations revealed that samples with 100 and 200 ppm cinnamon were acceptable. The results may suggest the potential use of Cinnamomum zeylanicum essential oil as natural preservative in tomato paste.
{"references":["Guo, B.Z., Russin J.S., Brown, R.L., Celveland, T.E., Widstrom, N.W.\n(1996). Resistance to aflatoxin contamination in corn as influenced by\nrelative humidity and kernel germination. Journal of Food Protection,\n59, 276-281.","Kamkar, A. (2005). A study on the occurrence of aflatoxin M1 in raw\nmilk produced in Sarab city of Iran. Food Control, 16, 593-599.","Lopez-Malo, A., Barreto-Valdivieso, J., Palou, E., Martın, F. S. (2007).\nAspergillus flavus growth response to cinnamon extract and sodium\nbenzoate mixtures. Food Control, 18, 1358-1362.","Omidbeygi, M., Barzegar, M., Hamidi, Z., Naghdibadi, H. (2007).\nAntifungal activity of thyme, summer savory and clove essential oils\nagainst Aspergillus flavus in liquid medium and tomato paste. Food\nControl, 18, 1518-1523.","Kim, J. M., Marshall, J. A., Cornell, J. F., Preston, J. F., Wei, C. I.\n(1995). Antibacterial activity of carvacrol, citral and geraniol against\nSalmonella typhimurium in culture medium and on fish cubes. Journal\nFood Science, 60, 1364-1368.","Nielsen, P. V., Rios, R. (2000). Inhibition of fungal growth on bread by\nvolatile components from spices and herbs, and the possible application\nin active packaging, with special emphasis on mustard essential oil.\nInternational Journal of Food Microbiology, 60, 219-229.","Farag, R. S., Daw, Z. Y., Hewedi, F. M., EL-Baroty, G. S. A. (1989).\nAntimicrobial activity of some Egyptian spice essential oils. Journal of\nFood Protection, 52, 665-667.","Soliman, K. M., Badeaa, R. I. (2002). Effect of oil extracted from some\nmedicinal plants on different mycotoxigenic fungi. Food Chemical\nToxicology, 40, 1669-1675.","Souza, E. L., Stamford, T. L. M., Lima, E. O., Trajano, V. N. (2007).\nEffectiveness of Origanum vulgare L. essential oil to inhibit the growth\nof food spoiling yeasts. Food Control, 18, 409-413.\n[10] Sagdic, O., Kuscu, A., Ozkan, M., Ozcelik, S. (2002). Effect of Turkish\nspice extracts at various concentrations on the growth of E. coli\n0157:H7. Food Microbiology, 19, 473-480.\n[11] Aligianis, N., Kalpoutzakis, E., Mitaku, S., Chinou, I. B. (2001).\nComposition and antimicrobial activity of the essential oil from\nOriganum species. Journal of Agricultural and Food Chemistry, 49,\n4168-4170.\n[12] Faleiro, L., Graca, M., Gomes, S., Costa, L., Venancio, F., Teixeira, A.,\nFigueiredo, A., Barroso, J., Pedro, L. (2005). Antibacterial and\nantioxidant activities of essential oils isolated from Thymbra capitata L.\n(Cav.) and Origanum vulgare L.. Journal of Agricultural and Food\nChemistry, 53, 8162-8168.\n[13] Thomas, J., Duethi, P.P. Cinnamon. (2000). In Handbook of herb and\nspices, Peter. K. V., Eds., CRC press: Washington DC, p. 143- 152.\n[14] Adams, R. P. (2007). Identification of Essential Oil Components by Gas\nChromatography - Mass Spectrometry, 4th edn. Allured Pub Corp, Carol\nStream, 804 pp.\n[15] Gul, H. I., Ojanen, T., Hanninen, O. (2002). Antifungal evaluation of bis\nMannich bases derived from acetophenones and their corresponding\npiperidinols and stability studies. Biological and Pharmaceutical\nBulletin, 25, 1307-1310.\n[16] Singh, G., Marurya, S., deLampasona, M. P., Catalan, C. A. N. (2007).\nA comparison of chemical, antioxidant and antimicrobial studies of\ncinnamon leaf and bark volatile oils, oleoresins and their constituents.\nFood Chemical Toxicology, 45, 1650-1661.\n[17] Mockute, D., Bernotiene, G., JudÝentiene, A. (2004). Chemical\ncomposition of essential oils of Origanum vulgare L. growing in\nLithuania. Biologica, 4, 44-49.\n[18] Cheng, S. S., Liu, J. Y., Hsui, Y. R., Chang, S. T. (2006). Chemical\npolymorphism and antifungal activity of essential oils from leaves of\ndifferent provenances of indigenous cinnamon (Cinnamomum\nosmophloeum). Bioresource Technology, 97, 306-312.\n[19] Ruberto, G., Baratta, M. T. (2000). Antioxidant activity of selected\nessential oil components in two lipid model systems. Food Chemistry,\n69, 167-174.\n[20] Tyagi, A. K., Malik, A. (2011). Antimicrobial potential and chemical\ncomposition of Eucalyptus globules oil in liquid and vapour phase\nagainst food spoilage microorganisms. Food Chemistry, 126, 228-235.\n[21] Lambert, R. J. W, Skandamis, P. N, Coote, P. J., Nychas, G. J. E.\n(2001). A study of the minimum inhibitory concentration and mode of\naction of oregano essential oil, thymol and carvacrol. Journal of Applied\nMicrobiology, 91, 453-462."]}