Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage
Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-07-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402305346X |
| _version_ | 1797771463574421504 |
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| author | Yamina Ben Miri Ahmed Nouasri Amina Benabdallah Abderrahim Benslama Zeynep Tacer-Caba Affaf Laassami Djamel Djenane Jesus Simal-Gandara |
| author_facet | Yamina Ben Miri Ahmed Nouasri Amina Benabdallah Abderrahim Benslama Zeynep Tacer-Caba Affaf Laassami Djamel Djenane Jesus Simal-Gandara |
| author_sort | Yamina Ben Miri |
| collection | DOAJ |
| description | Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by mycotoxin biosynthesis in coffee results in notable financial losses. subsequent mycotoxin biosynthesis in coffee leads to major economic losses. Complications ranging from mild to severe can be caused by the mycotoxins produced by this genus. The aim of this investigation was to determine the effect of menthol and eugenol on Aspergillus parasiticus (CBS 100926T) growth, spore germination, and their potential use as green coffee beans preservative during long-term storage (12 months). The minimum inhibitory concentrations (MICs) values of the menthol and eugenol were recorded to completely inhibit the growth of A. parasiticus in 400 μg/ml and 300 μg/ml, respectively. Both reduced spore germination by 9.33% and 5.66% at 300 μg/ml and 200 μg/ml, respectively. They showed efficacy in fumigated green coffee beans sample during the storage for up to 12 months providing an increase in the protection level of 62.5% for menthol and 73.21% for eugenol against the A. parasiticus contamination. This suggests that menthol and eugenol could be used as good alternatives for decreasing the deteriorations due to the fungal infections in green coffee beans during long-term storage. |
| first_indexed | 2024-03-12T21:37:56Z |
| format | Article |
| id | doaj.art-e8b40f3ed6064cceb0132b8d0101efb2 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-12T21:37:56Z |
| publishDate | 2023-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-e8b40f3ed6064cceb0132b8d0101efb22023-07-27T05:58:40ZengElsevierHeliyon2405-84402023-07-0197e18138Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storageYamina Ben Miri0Ahmed Nouasri1Amina Benabdallah2Abderrahim Benslama3Zeynep Tacer-Caba4Affaf Laassami5Djamel Djenane6Jesus Simal-Gandara7Department of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, Algeria; Food Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, AlgeriaLaboratory of Bioactive Products and Biomass Valorization Research. ENS Kouba, BP92, Kouba, Algiers, AlgeriaLaboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences. University Chadli Bendjedid, El-Tarf, 36000, AlgeriaDepartment of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, AlgeriaDepartment of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, TurkeyMicrobial Systems Biology Laboratory (LBSM); ENS Kouba, BP92, Kouba, Algiers, AlgeriaFood Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, AlgeriaUniversidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, E32004 Ourense, Spain; Corresponding author.Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by mycotoxin biosynthesis in coffee results in notable financial losses. subsequent mycotoxin biosynthesis in coffee leads to major economic losses. Complications ranging from mild to severe can be caused by the mycotoxins produced by this genus. The aim of this investigation was to determine the effect of menthol and eugenol on Aspergillus parasiticus (CBS 100926T) growth, spore germination, and their potential use as green coffee beans preservative during long-term storage (12 months). The minimum inhibitory concentrations (MICs) values of the menthol and eugenol were recorded to completely inhibit the growth of A. parasiticus in 400 μg/ml and 300 μg/ml, respectively. Both reduced spore germination by 9.33% and 5.66% at 300 μg/ml and 200 μg/ml, respectively. They showed efficacy in fumigated green coffee beans sample during the storage for up to 12 months providing an increase in the protection level of 62.5% for menthol and 73.21% for eugenol against the A. parasiticus contamination. This suggests that menthol and eugenol could be used as good alternatives for decreasing the deteriorations due to the fungal infections in green coffee beans during long-term storage.http://www.sciencedirect.com/science/article/pii/S240584402305346XGreen coffee beansA. parasiticusMentholEugenolFumigationAntifungal activity |
| spellingShingle | Yamina Ben Miri Ahmed Nouasri Amina Benabdallah Abderrahim Benslama Zeynep Tacer-Caba Affaf Laassami Djamel Djenane Jesus Simal-Gandara Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage Heliyon Green coffee beans A. parasiticus Menthol Eugenol Fumigation Antifungal activity |
| title | Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage |
| title_full | Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage |
| title_fullStr | Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage |
| title_full_unstemmed | Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage |
| title_short | Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage |
| title_sort | antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long term storage |
| topic | Green coffee beans A. parasiticus Menthol Eugenol Fumigation Antifungal activity |
| url | http://www.sciencedirect.com/science/article/pii/S240584402305346X |
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