Antifungal and antimycotoxigenic effect of the essential oil of Eremanthus erythropappus on three different Aspergillus species

Abstract

Essential oils can be considered antifungal agents in controlling food contamination, due to their biological potential. Eremanthus erythropappus essential oil (EEO) was extracted by hydrodistillation, and its chemical composition was evaluated by gas chromatography using mass spectrometer (GC‐MS) and flame ionization detectors (GC‐FID). EEO antifungal and antimycotoxygenic effect was evaluated on different species of Aspegillus genus. The main component of the EEO was α‐bisabolol (98.853%). The essential oil exhibited fungicidal activity at concentrations of 0.98, 15.63, and 15.63 μL/mL against Aspergillus carbonarius, Aspergillus flavus, and Aspergillus ochraceus, respectively. The application of the EEO significantly inhibited ochratoxin A production that ranged from 62.06% to 84.27% and from 68.29% to 98.44% for the fungal species A carbonarius and A ochraceus, respectively, and also inhibited the production qualitatively of aflatoxins B1 and B2. Ergosterol biosynthesis of fungi A carbonarius (76.56%‐92.07%), A flavus (81.28%‐97.75%), and A ochraceus (47.61%‐85.56%) significantly decreased in the presence of EEO. Electromicrographs showed morphological alterations and some damages caused by EEO in the fungal membranes of three fungi species. There was a change in the hyphae uniformity present in the fungi and also loss of conidia integrity in A carbonarius, and no conidia formation in A flavus and A ochraceus, after treatment with the essential oil. Therefore, the results suggested that EEO was capable of inhibit fungal growth, ergosterol biosynthesis, and the production of mycotoxins that can contaminate food.