Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus Link |
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| Authors: | Flavio Dias Ferreira Carlos Kemmelmeier Carla Cristina Arrotéia Christiane Luciana da Costa Carlos Augusto Mallmann Vanderly Janeiro Francine Maery Dias Ferreira Simone Aparecida Galerani Mossini Expedito Leite Silva Miguel Machinski Jr |
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| Affiliation: | 1. Department of Basic Health Sciences, State University of Maringá, Maringá 87020-900, Brazil;2. Department of Biochemistry, State University of Maringá, Maringá 87020-900, Brazil;3. Laboratory of Mycotoxicological Analyses, Federal University of Santa Maria, Santa Maria 97105-900, Brazil;4. Department of Statistics, State University of Maringá, Maringá 87020-900, Brazil;5. Department of Chemistry, State University of Maringá, Maringá 87020-900, Brazil |
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| Abstract: | Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic mycotoxins. Consumption of aflatoxin-contaminated food and commodities poses serious hazards to the health of humans and animals. Turmeric, Curcuma longa L., is a native plant of Southeast Asia and has antimicrobial, antioxidant and antifungal properties. This paper reports the antiaflatoxigenic activities of the essential oil of C. longa and curcumin. The medium tests were prepared with the oil of C. longa, and the curcumin standard at concentrations varied from 0.01% to 5.0%. All doses of the essential oil of the plant and the curcumin standard interfered with mycotoxin production. Both the essential oil and curcumin significantly inhibited the production of aflatoxins; the 0.5% level had a greater than 96% inhibitory effect. The levels of aflatoxin B1 (AFB1) production were 1.0 and 42.7 μg/mL, respectively, for the samples treated with the essential oil of C. longa L. and curcumin at a concentration of 0.5%. |
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| Keywords: | Antifungal Antiaflatoxigenic activity Curcuma longa Mycotoxins Aspergillus flavus |
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