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.
[1] Guo, B.Z., Russin J.S., Brown, R.L., Celveland, T.E., Widstrom, N.W.
(1996). Resistance to aflatoxin contamination in corn as influenced by
relative humidity and kernel germination. Journal of Food Protection,
59, 276-281.
[2] Kamkar, A. (2005). A study on the occurrence of aflatoxin M1 in raw
milk produced in Sarab city of Iran. Food Control, 16, 593-599.
[3] Lopez-Malo, A., Barreto-Valdivieso, J., Palou, E., Mart─▒n, F. S. (2007).
Aspergillus flavus growth response to cinnamon extract and sodium
benzoate mixtures. Food Control, 18, 1358-1362.
[4] Omidbeygi, M., Barzegar, M., Hamidi, Z., Naghdibadi, H. (2007).
Antifungal activity of thyme, summer savory and clove essential oils
against Aspergillus flavus in liquid medium and tomato paste. Food
Control, 18, 1518-1523.
[5] Kim, J. M., Marshall, J. A., Cornell, J. F., Preston, J. F., Wei, C. I.
(1995). Antibacterial activity of carvacrol, citral and geraniol against
Salmonella typhimurium in culture medium and on fish cubes. Journal
Food Science, 60, 1364-1368.
[6] Nielsen, P. V., Rios, R. (2000). Inhibition of fungal growth on bread by
volatile components from spices and herbs, and the possible application
in active packaging, with special emphasis on mustard essential oil.
International Journal of Food Microbiology, 60, 219-229.
[7] Farag, R. S., Daw, Z. Y., Hewedi, F. M., EL-Baroty, G. S. A. (1989).
Antimicrobial activity of some Egyptian spice essential oils. Journal of
Food Protection, 52, 665-667.
[8] Soliman, K. M., Badeaa, R. I. (2002). Effect of oil extracted from some
medicinal plants on different mycotoxigenic fungi. Food Chemical
Toxicology, 40, 1669-1675.
[9] Souza, E. L., Stamford, T. L. M., Lima, E. O., Trajano, V. N. (2007).
Effectiveness of Origanum vulgare L. essential oil to inhibit the growth
of food spoiling yeasts. Food Control, 18, 409-413.
[10] Sagdic, O., Kuscu, A., Ozkan, M., Ozcelik, S. (2002). Effect of Turkish
spice extracts at various concentrations on the growth of E. coli
0157:H7. Food Microbiology, 19, 473-480.
[11] Aligianis, N., Kalpoutzakis, E., Mitaku, S., Chinou, I. B. (2001).
Composition and antimicrobial activity of the essential oil from
Origanum species. Journal of Agricultural and Food Chemistry, 49,
4168-4170.
[12] Faleiro, L., Graca, M., Gomes, S., Costa, L., Venancio, F., Teixeira, A.,
Figueiredo, A., Barroso, J., Pedro, L. (2005). Antibacterial and
antioxidant activities of essential oils isolated from Thymbra capitata L.
(Cav.) and Origanum vulgare L.. Journal of Agricultural and Food
Chemistry, 53, 8162-8168.
[13] Thomas, J., Duethi, P.P. Cinnamon. (2000). In Handbook of herb and
spices, Peter. K. V., Eds., CRC press: Washington DC, p. 143- 152.
[14] Adams, R. P. (2007). Identification of Essential Oil Components by Gas
Chromatography - Mass Spectrometry, 4th edn. Allured Pub Corp, Carol
Stream, 804 pp.
[15] Gul, H. I., Ojanen, T., Hanninen, O. (2002). Antifungal evaluation of bis
Mannich bases derived from acetophenones and their corresponding
piperidinols and stability studies. Biological and Pharmaceutical
Bulletin, 25, 1307-1310.
[16] Singh, G., Marurya, S., deLampasona, M. P., Catalan, C. A. N. (2007).
A comparison of chemical, antioxidant and antimicrobial studies of
cinnamon leaf and bark volatile oils, oleoresins and their constituents.
Food Chemical Toxicology, 45, 1650-1661.
[17] Mockute, D., Bernotiene, G., JudÝentiene, A. (2004). Chemical
composition of essential oils of Origanum vulgare L. growing in
Lithuania. Biologica, 4, 44-49.
[18] Cheng, S. S., Liu, J. Y., Hsui, Y. R., Chang, S. T. (2006). Chemical
polymorphism and antifungal activity of essential oils from leaves of
different provenances of indigenous cinnamon (Cinnamomum
osmophloeum). Bioresource Technology, 97, 306-312.
[19] Ruberto, G., Baratta, M. T. (2000). Antioxidant activity of selected
essential oil components in two lipid model systems. Food Chemistry,
69, 167-174.
[20] Tyagi, A. K., Malik, A. (2011). Antimicrobial potential and chemical
composition of Eucalyptus globules oil in liquid and vapour phase
against food spoilage microorganisms. Food Chemistry, 126, 228-235.
[21] Lambert, R. J. W, Skandamis, P. N, Coote, P. J., Nychas, G. J. E.
(2001). A study of the minimum inhibitory concentration and mode of
action of oregano essential oil, thymol and carvacrol. Journal of Applied
Microbiology, 91, 453-462.
[1] Guo, B.Z., Russin J.S., Brown, R.L., Celveland, T.E., Widstrom, N.W.
(1996). Resistance to aflatoxin contamination in corn as influenced by
relative humidity and kernel germination. Journal of Food Protection,
59, 276-281.
[2] Kamkar, A. (2005). A study on the occurrence of aflatoxin M1 in raw
milk produced in Sarab city of Iran. Food Control, 16, 593-599.
[3] Lopez-Malo, A., Barreto-Valdivieso, J., Palou, E., Mart─▒n, F. S. (2007).
Aspergillus flavus growth response to cinnamon extract and sodium
benzoate mixtures. Food Control, 18, 1358-1362.
[4] Omidbeygi, M., Barzegar, M., Hamidi, Z., Naghdibadi, H. (2007).
Antifungal activity of thyme, summer savory and clove essential oils
against Aspergillus flavus in liquid medium and tomato paste. Food
Control, 18, 1518-1523.
[5] Kim, J. M., Marshall, J. A., Cornell, J. F., Preston, J. F., Wei, C. I.
(1995). Antibacterial activity of carvacrol, citral and geraniol against
Salmonella typhimurium in culture medium and on fish cubes. Journal
Food Science, 60, 1364-1368.
[6] Nielsen, P. V., Rios, R. (2000). Inhibition of fungal growth on bread by
volatile components from spices and herbs, and the possible application
in active packaging, with special emphasis on mustard essential oil.
International Journal of Food Microbiology, 60, 219-229.
[7] Farag, R. S., Daw, Z. Y., Hewedi, F. M., EL-Baroty, G. S. A. (1989).
Antimicrobial activity of some Egyptian spice essential oils. Journal of
Food Protection, 52, 665-667.
[8] Soliman, K. M., Badeaa, R. I. (2002). Effect of oil extracted from some
medicinal plants on different mycotoxigenic fungi. Food Chemical
Toxicology, 40, 1669-1675.
[9] Souza, E. L., Stamford, T. L. M., Lima, E. O., Trajano, V. N. (2007).
Effectiveness of Origanum vulgare L. essential oil to inhibit the growth
of food spoiling yeasts. Food Control, 18, 409-413.
[10] Sagdic, O., Kuscu, A., Ozkan, M., Ozcelik, S. (2002). Effect of Turkish
spice extracts at various concentrations on the growth of E. coli
0157:H7. Food Microbiology, 19, 473-480.
[11] Aligianis, N., Kalpoutzakis, E., Mitaku, S., Chinou, I. B. (2001).
Composition and antimicrobial activity of the essential oil from
Origanum species. Journal of Agricultural and Food Chemistry, 49,
4168-4170.
[12] Faleiro, L., Graca, M., Gomes, S., Costa, L., Venancio, F., Teixeira, A.,
Figueiredo, A., Barroso, J., Pedro, L. (2005). Antibacterial and
antioxidant activities of essential oils isolated from Thymbra capitata L.
(Cav.) and Origanum vulgare L.. Journal of Agricultural and Food
Chemistry, 53, 8162-8168.
[13] Thomas, J., Duethi, P.P. Cinnamon. (2000). In Handbook of herb and
spices, Peter. K. V., Eds., CRC press: Washington DC, p. 143- 152.
[14] Adams, R. P. (2007). Identification of Essential Oil Components by Gas
Chromatography - Mass Spectrometry, 4th edn. Allured Pub Corp, Carol
Stream, 804 pp.
[15] Gul, H. I., Ojanen, T., Hanninen, O. (2002). Antifungal evaluation of bis
Mannich bases derived from acetophenones and their corresponding
piperidinols and stability studies. Biological and Pharmaceutical
Bulletin, 25, 1307-1310.
[16] Singh, G., Marurya, S., deLampasona, M. P., Catalan, C. A. N. (2007).
A comparison of chemical, antioxidant and antimicrobial studies of
cinnamon leaf and bark volatile oils, oleoresins and their constituents.
Food Chemical Toxicology, 45, 1650-1661.
[17] Mockute, D., Bernotiene, G., JudÝentiene, A. (2004). Chemical
composition of essential oils of Origanum vulgare L. growing in
Lithuania. Biologica, 4, 44-49.
[18] Cheng, S. S., Liu, J. Y., Hsui, Y. R., Chang, S. T. (2006). Chemical
polymorphism and antifungal activity of essential oils from leaves of
different provenances of indigenous cinnamon (Cinnamomum
osmophloeum). Bioresource Technology, 97, 306-312.
[19] Ruberto, G., Baratta, M. T. (2000). Antioxidant activity of selected
essential oil components in two lipid model systems. Food Chemistry,
69, 167-174.
[20] Tyagi, A. K., Malik, A. (2011). Antimicrobial potential and chemical
composition of Eucalyptus globules oil in liquid and vapour phase
against food spoilage microorganisms. Food Chemistry, 126, 228-235.
[21] Lambert, R. J. W, Skandamis, P. N, Coote, P. J., Nychas, G. J. E.
(2001). A study of the minimum inhibitory concentration and mode of
action of oregano essential oil, thymol and carvacrol. Journal of Applied
Microbiology, 91, 453-462.
@article{"International Journal of Biological, Life and Agricultural Sciences:55071", author = "F. Kalantari and M. Barzegar and Z. Hamidi-Esfahani", title = "Control of Aspergillus flavus Growth in Tomato Paste by Cinnamomum zeylanicum and Origanum vulgare L. Essential Oils", abstract = "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.", keywords = "Antimicrobial, Food safety, GC/MS, Natural
preservative", volume = "6", number = "6", pages = "344-5", }
