Natural control of Aspergillus flavus and Penicillium Oxalicum using new essential oils from Argentina.

CAMILETTI, B X; ASENSIO C.M.; PATRICIA R. QUIROGA; MARIANA LARRAURI; LUCINI, ENRIQUE IVAN; GIMÉNEZ PECCI, M P

Congreso; IFT 14. Annual Meeting + Food Expo; 2014

Córdoba is one of the main corn farming areas in Argentina. Postharvest fungal contamination is critical point that causes quality loss. Chemical fungicides are the most extended way for controlling fungi infections. The search of new alternatives which minimize the environmental and health impact constitutes an important trend nowadays. Essential oils are generally recognized as safe for the health and environment because they are natural products and have low toxicity. The purpose of this study was to evaluate the antifungal activity of three essential oils (EO) obtained from local species: two native mints ( Mentha x piperita L. var. Vulgaris Sole ?Inglesa? and Mentha x piperita L. ?Pehuajo?) and suico (Tajete minuta L.) on foodborne isolated Aspergillus flavus and Penicillium oxalicum. The chemical composition of EO was determined by CG-MS. A. flavus and P. Oxalicum were isolated fromcorn and typified according to the culture, physiological characteristics, and morphology. The minimum inhibitory concentration (MIC) was determined for each EO. Statistical analysis was performed on the data (ANOVA and Fisher-LSD test). The main components of EOs were isomenthone (8.18%), menthone (23.52%), and menthol (44.41%) in Inglesa mint; menthol (5.43%), isomenthone (30.37%), and menthone (39.78%) in Pehuajo mint; and Dlimonene(6.05%), Cis-tagetone (27.90%), and verbenone (42.17) in Suico. The MIC concentrations observed for A. flavus were 3200, 3200 and 3800 ppm for Inglesa, Pehuajo, and Suico EOs, respectively. The MIC for P. Oxalicum were 2200, 2400, and 2800 ppm for Inglesa, Pehuajo, and Suico EOs, respectively. Inglesa mint EO showed the best antifungal effect. These essential oils obtained from aromatic plants that grown in Argentina could be incorporated into harvested corn to prevent quality deterioration and losses. Further researches should be conducted to evaluate the sensory impact on corn for the addition of essential oils.