The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage
Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansu...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-10-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1695 |
| _version_ | 1818901756259598336 |
|---|---|
| author | Veronika Valková Hana Ďúranová Lucia Galovičová Jana Štefániková Nenad Vukovic Miroslava Kačániová |
| author_facet | Veronika Valková Hana Ďúranová Lucia Galovičová Jana Štefániková Nenad Vukovic Miroslava Kačániová |
| author_sort | Veronika Valková |
| collection | DOAJ |
| description | Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansum and P. chrysogenum inoculated on wheat bread (in situ experiment) was investigated in the current research. The volatile compounds of the GMEO were analyzed by a gas chromatograph coupled to a mass spectrometer (GC–MS), and its antioxidant activity was determined by testing free radical-scavenging capacity (DPPH assay). Moreover, the disc diffusion method was used to analyze the antifungal activity of GMEO in in vitro conditions. The results demonstrate that the Citrus reticulata EO consisted of α-limonene as the most abundant component (71.5%), followed by γ-terpinene (13.9%), and β-pinene (3.5%), and it displayed the weak antioxidant activity with the value of inhibition 5.6 ±0.7%, which corresponds to 103.0 ±6.4 µg TEAC.mL-1. The findings from the GMEO antifungal activity determination revealed that values for the inhibition zone with disc diffusion method ranged from 0.00 ±0.00 (no antifungal effectiveness) to 5.67 ±0.58 mm (moderate antifungal activity). Finally, exposure of Penicillium strains growing on bread to GMEO in vapor phase led to the finding that 250 μL.L-1 of GMEO exhibited the lowest value for mycelial growth inhibition (MGI) of P. expansum (-51.37 ±3.01%) whose negative value reflects even supportive effect of the EO on the microscopic fungus growth. On the other hand, GMEO at this concentration (250 μL.L-1) resulted in the strongest inhibitory action (MGI: 54.15 ±1.15%) against growth of P. chrysogenum. Based on the findings it can be concluded that GMEO in the vapor phase is not an effective antifungal agent against the growth of P. expansum inoculated on bread; however, its antifungal potential manifested against P. chrysogenum suggests GMEO to be an appropriate alternative to the use of chemical inhibitors for bread preservation. |
| first_indexed | 2024-12-19T20:24:48Z |
| format | Article |
| id | doaj.art-c50ab11df1fe43faa13c0189bdeeecff |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-19T20:24:48Z |
| publishDate | 2021-10-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-c50ab11df1fe43faa13c0189bdeeecff2022-12-21T20:06:52ZengHACCP ConsultingPotravinarstvo1337-09602021-10-01151112111910.5219/16951312The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilageVeronika Valková0https://orcid.org/0000-0001-7048-6323Hana Ďúranová1https://orcid.org/0000-0002-7274-6210Lucia Galovičová2https://orcid.org/0000-0002-1203-4115Jana Štefániková3https://orcid.org/0000-0002-3799-4390Nenad Vukovic4Miroslava Kačániová5https://orcid.org/0000-0002-4460-0222AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel.: +421376414928AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel.: +421376414975The Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel.: +421907260116AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel.: +421376414911Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia, Tel.: +38134336223Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; Institute of Food Technology and Nutrition, University of Rzeszow, Department of Bioenergy, Food Technology and Microbiology, Zelwerowicza St. 4, 35601 Rzeszow, Poland, Tel.: +421376414715Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansum and P. chrysogenum inoculated on wheat bread (in situ experiment) was investigated in the current research. The volatile compounds of the GMEO were analyzed by a gas chromatograph coupled to a mass spectrometer (GC–MS), and its antioxidant activity was determined by testing free radical-scavenging capacity (DPPH assay). Moreover, the disc diffusion method was used to analyze the antifungal activity of GMEO in in vitro conditions. The results demonstrate that the Citrus reticulata EO consisted of α-limonene as the most abundant component (71.5%), followed by γ-terpinene (13.9%), and β-pinene (3.5%), and it displayed the weak antioxidant activity with the value of inhibition 5.6 ±0.7%, which corresponds to 103.0 ±6.4 µg TEAC.mL-1. The findings from the GMEO antifungal activity determination revealed that values for the inhibition zone with disc diffusion method ranged from 0.00 ±0.00 (no antifungal effectiveness) to 5.67 ±0.58 mm (moderate antifungal activity). Finally, exposure of Penicillium strains growing on bread to GMEO in vapor phase led to the finding that 250 μL.L-1 of GMEO exhibited the lowest value for mycelial growth inhibition (MGI) of P. expansum (-51.37 ±3.01%) whose negative value reflects even supportive effect of the EO on the microscopic fungus growth. On the other hand, GMEO at this concentration (250 μL.L-1) resulted in the strongest inhibitory action (MGI: 54.15 ±1.15%) against growth of P. chrysogenum. Based on the findings it can be concluded that GMEO in the vapor phase is not an effective antifungal agent against the growth of P. expansum inoculated on bread; however, its antifungal potential manifested against P. chrysogenum suggests GMEO to be an appropriate alternative to the use of chemical inhibitors for bread preservation.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1695citrus reticulatavolatile compounddpph assayantifungal propertiesbread |
| spellingShingle | Veronika Valková Hana Ďúranová Lucia Galovičová Jana Štefániková Nenad Vukovic Miroslava Kačániová The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage Potravinarstvo citrus reticulata volatile compound dpph assay antifungal properties bread |
| title | The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| title_full | The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| title_fullStr | The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| title_full_unstemmed | The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| title_short | The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| title_sort | citrus reticulata essential oil evaluation of antifungal activity against penicillium species related to bakery products spoilage |
| topic | citrus reticulata volatile compound dpph assay antifungal properties bread |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1695 |
| work_keys_str_mv | AT veronikavalkova thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT hanaduranova thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT luciagalovicova thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT janastefanikova thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT nenadvukovic thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT miroslavakacaniova thecitrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT veronikavalkova citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT hanaduranova citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT luciagalovicova citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT janastefanikova citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT nenadvukovic citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage AT miroslavakacaniova citrusreticulataessentialoilevaluationofantifungalactivityagainstpenicilliumspeciesrelatedtobakeryproductsspoilage |