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Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food borne molds, aflatoxin B1 synthesis, its functional properties and mode of action.

Kiran, S. and Anupam, Kujur and Bhanu, Prakash (2016) Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food borne molds, aflatoxin B1 synthesis, its functional properties and mode of action. Innovative Food Science and Emerging Technologies, 37. pp. 184-191.

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Abstract

The present study explores the efficacy of Cinnamomum zeylanicum essential oil (CZEO) against food-borne molds, aflatoxin B1 secretion, its functional properties and mode of action. GC–MS results revealed, phenol, 2- methoxy-3-(2-propenyl)- (74.65%) and caryophyllene (8.46%) as major compounds of CZEO. The CZEO caused complete inhibition of all test molds and aflatoxin B1 secretion at 0.25 to 0.6 μL/mL and 0.3 μL/mL respectively. Atomic absorption spectroscopy and scanning electronmicroscopic studies revealed a significant reduction in ergosterol content, increased leakage of ions and disruption in cell membrane of A. flavus exposed to CZEO. Total equivalent antioxidant capacities of CZEO were observed as 5.47, 11.99 and 2.66 mM trolox/mg for DPPH, FRAP and ABTS+ respectively. The phenolic content was measured as 106.95 μg gallic acid equivalents/mg of CZEO. The CZEO caused considerable inhibition of acetylcholinesterase and butyrylcholinesterase enzyme activities.

Item Type: Article
Uncontrolled Keywords: Antioxidant Aflatoxin B1 Cinnamomum zeylanicum Cholinesterase enzyme Essential oil Food-borne molds
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2017 10:51
Last Modified: 30 Jun 2017 10:51
URI: http://ir.cftri.com/id/eprint/12730

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