Assessing the Levisticum officinale Koch. essential oil as a novel preservative for stored chia seeds (Salvia hispanica L.) with emphasis on probable mechanism of action
2021
Deepika, | Chaudhari, Anand Kumar | Das, Somenath | Singh, Vipin Kumar | Prasad, Jitendra | Dubey, N. K.
The present study was undertaken to explore the inhibitory effect of Levisticum officinale Koch. essential oil (LₒffEO) on the growth and aflatoxin B₁ secretion by Aspergillus flavus (AF-LHP-SH1, aflatoxigenic strain) causing deterioration of stored chia seeds (Salvia hispanica). The chemical profile analysis of LₒffEO by GC-MS analysis revealed the presence of α-terpinyl acetate (26.03 %) as a major component followed by terpineol <1- > (24.03 %) and citronellal (24.03 %). Results on antifungal and antiaflatoxigenic activity indicated that LₒffEO at 2.0 and 1.75 μL/mL caused complete inhibition of growth and aflatoxin B₁ production, respectively. Antifungal toxicity of LₒffEO was strongly correlated with the inhibition of ergosterol content, leakage of cellular ions, and disintegration of membrane permeability. Reduction in cellular methylglyoxal by LₒffEO indicated a novel antiaflatoxigenic mechanism of action. The LₒffEO showed moderate free radical quenching activity in DPPH assay (IC₅₀ = 26.10 μL/mL) and exhibited remarkable inhibitory efficacy against lipid peroxidation of chia seeds. In addition, LₒffEO presented strong in situ antiaflatoxigenic efficacy, and exhibited non-phytotoxic nature, acceptable sensory characteristics, and favorable safety profile (LD₅₀ = 19786.59 μL/kg), which recommends its practical utilization as a novel and safe preservative to improve the shelf life of stored chia seeds from fungal infestation and aflatoxin B₁ contamination.
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