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The Control of Food-Borne Aflatoxin by Novel Essential Oil Fraction of Citrus senensis Peel Origin

Manimikki H. Adarsha1, Vimal M. Ramani2, and Basavaraj Madhusudhan3
1 Department of Food Technology, P.G. Centre, Kuvempu University, Shivagangothri, Davangere-577002, India
2 Dairy Science College, Kamdhenu University, Amreli-365601, Gujarat, India
3 Research Center for Nanoscience and Technology;
Department of Biochemistry and Food Technology, Davangere University, Shivagangothri, Davangere-577002, India
Abstract—The objective of this investigation was to investigate whether the Citrus senensis peel essential oil extract (CPEOE) can effectively control the growth of Aspergillus flavus. The CPEOE was obtained by hydrodistillation method using Clevenger’s apparatus. The blue fluorescence confirmed the presence of aflatoxins produced by Aspergillus flavus. The chemical analysis of CPEOE by GC/MS showed to contain the nonadienal <2E, 6Z> as the major component. The CPEOE’s antioxidant property was confirmed by DPPH assay in comparison with BHA. The minimal inhibitory concentration (MIC) was found to be 0.2 ml and sufficient enough to inhibit the aflatoxin B1 production by Aspergillus flavus. The CPEOE did not show any adverse effect on seed germination and seedling growth of chickpea during radical and plummule formation. These findings revealed the possibility of using CPEOE to prevent the production of aflatoxins of fungal origin.

Index Terms—Hydrodistillation, CPEOE, toxicity, antioxidants, aflatoxins, MIC

Cite: Manimikki H. Adarsha, Vimal M. Ramani, and Basavaraj Madhusudhan, "The Control of Food-Borne Aflatoxin by Novel Essential Oil Fraction of Citrus senensis Peel Origin," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 4, No. 2, pp. 71-78, April 2015.
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