Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/31962
metadata.artigo.dc.title: Effect of the essential oils from Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on the synthesis of ochratoxin A by Aspergillus niger and Aspergillus carbonarius isolated from tropical wine grapes
metadata.artigo.dc.creator: Santiago, Juliana de Andrade
Cardoso, Maria das Graças
Batista, Luis Roberto
Santiago, Wilder Douglas
Passamani, Fabiana Reinis Franca
Rodrigues, Leonardo Milani Avelar
Nelson, David Lee
metadata.artigo.dc.subject: Natural products
Myrtaceae
Mycotoxins
Melaleuca alternifolia - Essential oils
Produtos naturais
Micotoxinas
Melaleuca alternifolia - Óleos essenciais
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Jan-2018
metadata.artigo.dc.identifier.citation: SANTIAGO, J. de A. et al. Effect of the essential oils from Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on the synthesis of ochratoxin A by Aspergillus niger and Aspergillus carbonarius isolated from tropical wine grapes. Journal of Food Science and Technology, Mysore, v. 55, n. 1, p. 418-423, Jan. 2018.
metadata.artigo.dc.description.abstract: The influence of essential oils (EOs) extracted from the leaves of Melaleuca alternifolia, Melaleuca quinquenervia and Backhousia citriodora on ochratoxin A (OTA) synthesis by fungi was studied. The extraction of EOs was performed by hydrodistillation (Clevenger apparatus) over a 2-h period and subsequently analyzed by GC–MS and GC–FID. The toxigenic activity of the essential oils (31.25; 15.62 and 7.81 µg mL−1) was evaluated by inhibiting the production of OTA by Aspergillus niger and Aspergillus carbonarius in Czapek agar medium culture. The quantification of the toxin was performed by HPLC. The production of OTA was dependent on the fungal species, incubation temperature (15 and 25 °C) and the presence of the essential oils. In tests carried out at 15 °C, the oils caused a reduction in OTA synthesis that ranged from 57.60 to 76.93% and from 54.78 to 98.68% for the fungal species A. carbonarius and A. niger, respectively. At 25 °C, reductions ranged from the 38.66 to 75.93% and from 17.94 to 71.79% for the respective fungi. The study concluded that natural products could be potential biocontrol agents against OTA contamination in food.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007%2Fs13197-017-2857-4
http://repositorio.ufla.br/jspui/handle/1/31962
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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