assessment of inhibitory potential of essential oils on natural mycoflora and fusarium mycotoxins production in wheat评估抑制潜在的精油天然真菌区系和镰刀菌素生产小麦真菌毒素.pdfVIP

assessment of inhibitory potential of essential oils on natural mycoflora and fusarium mycotoxins production in wheat评估抑制潜在的精油天然真菌区系和镰刀菌素生产小麦真菌毒素.pdf

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assessment of inhibitory potential of essential oils on natural mycoflora and fusarium mycotoxins production in wheat评估抑制潜在的精油天然真菌区系和镰刀菌素生产小麦真菌毒素

Sumalan et al. Chemistry Central Journal 2013, 7:32 /content/7/1/32 RESEARCH ARTICLE Open Access Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat 1 2* 2 Renata-Maria Sumalan , Ersilia Alexa and Mariana-Atena Poiana Abstract Background: In the last years essential oils from different plants were used in the prevention of fungi and mycotoxins accumulation in cereals. The most attractive aspect derived from using of essential oils as seed grains protectants is due to their non-toxicity. This study was focused on assessment the inhibitory effect of some essential oils: Melissa officinalis (O1), Salvia officinalis (O2), Coriandrum sativum (O3), Thymus vulgaris (O4) Mentha piperita (O5) and Cinnamomum zeylanicum (O6) against natural mycoflora and Fusarium mycotoxins production correlated with their antioxidants properties. Results: All essential oils showed inhibitory effect on fungal contamination of wheat seeds. This ability was dose- dependent. The highest inhibitory effect on Fusarium and Aspergillus fungi was recorded after 5 days of treatment. Fungi such as yeast (Pichia, Saccharomyces and Hyphopichia) were predominantly on seeds mycoflora after 22 days. Each treatment had a selective inhibitory effect on frequency of fungus genera. After 5 days of treatment the most fungicidal effect was recorder for O4, followed by O1. In terms of essential oils effect on mycotoxins development, the best control on fumonisins (FUMO) production was recorded for O6. The antioxidant properties of essential oils decreased in order: O4 O1 O6 O5 O2 O3. Also, our data suggested that there is a significant negative correlation between antioxidant properties and seed contamina

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