17 research outputs found
Rendimento, composição química e atividade antilisterial de óleos essenciais de espécies de Cymbopogon
Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce
Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA
Review: Confocal scanning laser microscopy. A powerful tool in food science Revision: Microscopía láser confocal de barrido. Una potente herramienta en la ciencia de los alimentos
Vapor Pressure of Allyl Isothiocyanate and Its Transport in PVDC/PVC Copolymer Packaging Film
Antibacterial effect of crude water-soluble arrowroot (Puerariae radix) tea extracts on food-borne pathogens in liquid medium
Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production Avaliação da atividade antifúngica do óleo essencial de Pittosporum undulatum L. em Aspergillus flavus e produção de aflatoxina
The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.<br>A presença de micotoxinas como resultado do ataque fúngico pode ocorrer antes, após e durante a colheita e também no armazenamento de grãos e alimentos. Considerando as propriedades inibitórias dos óleos essenciais de plantas no desenvolvimento do micélio dos fungos e a importâncias do Aspergillus flavus, principal produtor de aflatoxinas, relatou-se neste trabalho, a atividade tóxica do óleo essencial do Pittosporum undulatum em cultura de A. flavus. Os óleos essenciais de P. undulatum foram obtidos a partir de folhas coletadas em diferentes meses e analisado por CG/EM. Os óleos se mostraram ricos em hidrocarbonetos, monoterpenos e sesquiterpenos e foi observada uma significante variação na composição química destes óleos nos diferentes meses de coleta. Os óleos essenciais mostraram diferentes espectros de inibição do crescimento de A. flavus, porém todos foram capazes de inibir a produção de aflatoxina B1