Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability
The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (<i>Thymus zygis</i> L.), thyme chemotype tymol (<i>Thymus vulgaris</i> L.), eucalyptus <i>(</i><i>Eucalyptus globulus</i> Labill.), lavender...
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2993 |
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| author | Miroslava Hlebová Lukas Hleba Juraj Medo Viktoria Uzsakova Pavel Kloucek Matej Bozik Peter Haščík Juraj Čuboň |
| author_facet | Miroslava Hlebová Lukas Hleba Juraj Medo Viktoria Uzsakova Pavel Kloucek Matej Bozik Peter Haščík Juraj Čuboň |
| author_sort | Miroslava Hlebová |
| collection | DOAJ |
| description | The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (<i>Thymus zygis</i> L.), thyme chemotype tymol (<i>Thymus vulgaris</i> L.), eucalyptus <i>(</i><i>Eucalyptus globulus</i> Labill.), lavender (<i>Lavandula angustifolia</i> Mill.), mint (<i>Mentha piperita</i> L.), almond (<i>Prunbus dulcis</i> Mill.), cinnamon bark (<i>Cinnamomum zeylanicum</i> Nees), litsea (<i>Litsea cubeba</i> Lour. Pers), lemongrass (<i>Cympogon citrati</i> L. Stapf), and ginger <i>(Zingiber officinalis</i> Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two <i>Aspergillus</i> strains (<i>Aspergillus parasiticus</i> CGC34 and <i>Aspergillus ochraceus</i> CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC–MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi. |
| first_indexed | 2024-03-10T04:08:14Z |
| format | Article |
| id | doaj.art-64b0ad5e56684ccca7428fadfc9bbe14 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:14Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-64b0ad5e56684ccca7428fadfc9bbe142023-11-23T08:17:18ZengMDPI AGFoods2304-81582021-12-011012299310.3390/foods10122993Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer AcceptabilityMiroslava Hlebová0Lukas Hleba1Juraj Medo2Viktoria Uzsakova3Pavel Kloucek4Matej Bozik5Peter Haščík6Juraj Čuboň7Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, 917 01 Trnava, SlovakiaInstitute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague–Suchdol, Czech RepublicDepartment of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague–Suchdol, Czech RepublicInstitute of Food science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaThe main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (<i>Thymus zygis</i> L.), thyme chemotype tymol (<i>Thymus vulgaris</i> L.), eucalyptus <i>(</i><i>Eucalyptus globulus</i> Labill.), lavender (<i>Lavandula angustifolia</i> Mill.), mint (<i>Mentha piperita</i> L.), almond (<i>Prunbus dulcis</i> Mill.), cinnamon bark (<i>Cinnamomum zeylanicum</i> Nees), litsea (<i>Litsea cubeba</i> Lour. Pers), lemongrass (<i>Cympogon citrati</i> L. Stapf), and ginger <i>(Zingiber officinalis</i> Rosc.) in the vapor phase on growth, sporulation, and mycotoxins production of two <i>Aspergillus</i> strains (<i>Aspergillus parasiticus</i> CGC34 and <i>Aspergillus ochraceus</i> CGC87), important postharvest pathogens of green and roasted coffee beans. Moreover, the effect of the essential oils (EOs) on the sensory profile of the coffee samples treated with EOs was evaluated. The major components of tested EOs were determined by gas chromatography and mass spectrometry (GC–MS) and gas chromatography with flame ionization detector (GC-FID). The results showed that almond, cinnamon bark, lemongrass, and litsea EOs are able to significantly inhibit the growth, sporulation, and mycotoxins production by toxigenic fungi. Sensory evaluation of coffee beans treated with EOs before and after roasting showed that some EOs (except lemongrass and litsea) do not adversely affect the taste and aroma of coffee beverages. Thus, application of the vapors of almond and cinnamon EOs appears to be an effective way that could serve to protect coffee during its transport and storage from toxigenic fungi.https://www.mdpi.com/2304-8158/10/12/2993antifungal activityessential oils<i>Aspergillus</i>coffeeochratoxin Aaflatoxins |
| spellingShingle | Miroslava Hlebová Lukas Hleba Juraj Medo Viktoria Uzsakova Pavel Kloucek Matej Bozik Peter Haščík Juraj Čuboň Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability Foods antifungal activity essential oils <i>Aspergillus</i> coffee ochratoxin A aflatoxins |
| title | Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability |
| title_full | Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability |
| title_fullStr | Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability |
| title_full_unstemmed | Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability |
| title_short | Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability |
| title_sort | antifungal and antitoxigenic effects of selected essential oils in vapors on green coffee beans with impact on consumer acceptability |
| topic | antifungal activity essential oils <i>Aspergillus</i> coffee ochratoxin A aflatoxins |
| url | https://www.mdpi.com/2304-8158/10/12/2993 |
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