Volume 6, Issue 2 (June 2019)                   J. Food Qual. Hazards Control 2019, 6(2): 53-57 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Dègnon R, Allagbé A, Adjou E, Dahouenon-Ahoussi E. Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin. J. Food Qual. Hazards Control. 2019; 6 (2) :53-57
URL: http://jfqhc.ssu.ac.ir/article-1-544-en.html
Laboratory of Research and Study in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O.B: 2009, Cotonou, Benin , euloge.adjou@epac.uac.bj
Abstract:   (628 Views)
Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential Oil (EO) against Aspergillus species isolated from fermented fish samples.
Methods: Gas chromatography-mass spectrometry was used to determinate the chemical composition of the C. citratus EO. The agar dilution method was used to evaluate the antifungal activity of the C. citratus EO against Aspergillus species. Data were analyzed using SPSS, Chicago, IL, USA, version 10.0. 
Results: The major components of C. citratus EO were geranial (41.3%), neral (33.0%), myrcene (10.4%), and geraniol (6.6%). The dominant Aspergillus fungi isolated from the fermented fish samples were A. ochraceus, A. oryzae, A. fumigatus, and A. parasiticus. C. citratus EO exhibited considerable antifungal activity against the growth of fungi isolated from fermented fish samples. There was no significant difference between minimal inhibitory concentrations and minimal fungicidal concentrations of A. ochraceus and A. parasiticus (p>0.05).
Conclusion: The findings of this research clearly indicate that the C. citratus EO may be a practical application in controlling the growth of Aspergillus species in fermented fish.

DOI: 10.18502/jfqhc.6.2.955
Full-Text [PDF 421 kb]   (285 Downloads)    
Type of Study: Original article | Subject: Special
Received: 18/10/07 | Accepted: 19/02/10 | Published: 19/06/01

1. Adams R.P. (2007). Identification of essential oil components by gas chromatography/mass spectrometry. 4th edition. Allured Pub Corp; Carol Stream, USA.
2. Adjou E.S., Dègnon R.G., Dahouenon-Ahoussi E., Soumanou M.M., Sohounhloue D.C.K. (2017). Improvement of fermented fish flour quality using essential oil extracted from fresh leaves of Pimenta racemosa (Mill.) J.W. Moore. Natural Products and Bioprospecting. 7: 299-305. [DOI: 10.1007/ s13659-017-0132-z] [DOI:10.1007/s13659-017-0132-z] [PMID] [PMCID]
3. Adjou E.S., Kouton S., Dahouenon-Ahoussi E., Soumanou M.M., Sohounhloue D.C.K. (2013). Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin. Mycotoxin Research. 29: 29-38. [:DOI10. 1007/s12550-012-0150-y] [DOI:10.1007/s12550-012-0150-y] [PMID]
4. Candlish A.A.G., Pearson S.M., Aidoo K.E., Smith J.E., Kelly B., Irvine H. (2001). A survey of ethnic foods for microbial quality and aflatoxin content. Food Additives and Contaminants. 18: 129-136. [DOI: 10.1080/02652030010021404] [DOI:10.1080/02652030010021404] [PMID]
5. Cowan M.M. (1999). Plants products as antimicrobial agents. Clinical Microbiology Reviews. 12: 564-582. [DOI: 10.1128/ CMR.12.4.564] [DOI:10.1128/CMR.12.4.564] [PMID] [PMCID]
6. da Rocha M.E.B., Freire F.D.C.O., Maia F.E.F., Guedes M.I.F., Rondina D. (2014). Mycotoxins and their effects on human and animal health. Food Control. 36: 159-165. [DOI: 10.1016/ j.foodcont.2013.08.021] [DOI:10.1016/j.foodcont.2013.08.021]
7. de Billerbeck V.G., Roques C.G., Bessière J.M., Fonvieille J.L., Dargent R. (2001). Effect of Cymbopogon nardus (L.) W. Watson essential oil on the growth and morphogenesis of Aspergillus niger. Canadian Journal of Microbiology. 47: 9-17. [DOI: 10.1139/w00-117] [DOI:10.1139/w00-117] [PMID]
8. Gassem M.A. (2019). Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan region, Saudi Arabia. Saudi Journal of Biological Sciences. 26: 137-140. [DOI :10.1016/j.sjbs.2017.04.003] [DOI:10.1016/j.sjbs.2017.04.003] [PMID] [PMCID]
9. Hyldgaard M., Mygind T., Meyer R.L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology. 3: 12. [DOI: 10.3389/fmicb.2012.00012] [DOI:10.3389/fmicb.2012.00012] [PMID] [PMCID]
10. Kumar R., Dubey N.K., Tiwari O.P., Tripathi Y.B., Sinha K.K. (2007). Evaluation of some essential oils as botanical fungitoxicants for the protection of stored food commodities from fungal infestation. Journal of the Science of Food and Agriculture. 87: 1737-1742. [DOI: 10.1002/jsfa.2906] [DOI:10.1002/jsfa.2906]
11. Kumar A., Shukla R., Singh P., Anuradha, Dubey N.K. (2010). Efficacy of extract and essential oil of Lantana indica Roxb. against food contaminating moulds and aflatoxin B1 production. International Journal of Food Science and Technology. 45: 179-185. [DOI: 10.1111/j.1365-2621.2009.02119.x] [DOI:10.1111/j.1365-2621.2009.02119.x]
12. Matasyoh J.C., Wagara I.N., Nakavuma J.L., Kiburai A.M. (2011). Chemical composition of Cymbopogon citratus essential oil and its effect on mycotoxigenic Aspergillus species. African Journal of Food Science. 5: 138-142.
13. Oguz H., Hadimli H.H., Kurtoglu V., Erganis O. (2003). Evaluation of humoral immunity of broilers during chronic aflatoxin (50 and 100 ppb) and clinoptilolite exposure. Revue de Medecine Veterinaire. 154: 483-486.
14. Probst C., Njapau H., Cotty P.J. (2007). Outbreak of an acute aflatoxicosis in Kenya in 2004: identification of the causal agent. Applied and Environmental Microbiology. 73: 2762-2764. [DOI: 10.1128/AEM.02370-06] [DOI:10.1128/AEM.02370-06] [PMID] [PMCID]
15. Robinson R.K. (2014). Encyclopedia of food microbiology. Academic press, UK.
16. Samadi-Foroushani M., Vahabpour R., Memarnejadian A., Namdar A., Khamisabadi M., Sadat S.M., Asgarian-Omran H., Azadmanesh K., Kokhaei P., Aghasadeghi M.R., Hadjati J. (2011). Immune responses regulation following antitumor dendritic cell-based prophylactic, concurrent, and therapeutic vaccination. Medical Oncology. 28: 660-666. [DOI: 10.1007/ s12032-010-9720-z] [DOI:10.1007/s12032-010-9720-z] [PMID]
17. Shukla R., Kumar A., Singh P., Dubey N.K. (2009). Efficacy of Lippia alba (Mill.) N.E. Brown essential oil and its monoterpene aldehyde constituents against fungi isolated from some edible legume seeds and aflatoxin B1 production. International Journal of Food Microbiology. 135: 165-170. [DOI: 10.1016/j.ijfoodmicro.2009.08.002] [DOI:10.1016/j.ijfoodmicro.2009.08.002] [PMID]
18. Simon-Nobbe B., Denk U., Pöll V., Rid R., Breitenbach M. (2008). The spectrum of fungal allergy. International Archives of Allergy and Immunology. 145: 58-86. [DOI: 10.1159/ 000107578] [DOI:10.1159/000107578] [PMID]
19. Singh K., Frisvad J.C., Thrane U., Mathu S.B. (1991). An illustrated manual on identification of some seed borne aspergilli, fusaria, penicillia and their mycotoxins. Heller up, Denmark: Danish Government, Institute of seed pathology for developing countries.
20. Soliman W.S., Salaheldin S., Heba M., Amer H.M. (2017). Chemical composition evaluation of Egyptian lemongrass, Cymbopogon citratus, essential oil. International Journal of Scientific and Engineering Research. 8: 630-634.
21. Soumanou M.M., Adjou E.S. (2016). Sweet fennel (Ocimum gratissimum L.) oil: botanical aspects and uses in food preservation. In: Preedy V.R. (Editor). Essential oils in food preservation, flavour and safety. Academic Press. pp: 765-773. [DOI:10.1016/B978-0-12-416641-7.00087-0]
22. Souza E.L., Lima E.O., Freire K.R., Sousa C.P. (2005). Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods. Brazilian Archives of Biology and Technology. 48: 245-250. [DOI: 10. 1590/S1516-89132005000200011] [DOI:10.1590/S1516-89132005000200011]
23. Taghavi M., Khosravi A., Mortaz E., Nikaein D., Athari S.S. (2017). Role of pathogen-associated molecular patterns (PAMPS) in immune responses to fungal infections. European Journal of Pharmacology. 808: 8-13. [DOI: 10.1016/j.ejphar. 2016.11.013] [DOI:10.1016/j.ejphar.2016.11.013] [PMID]
24. Tatsadjieu N.L., Dongmo P.M.J., Ngassoum M.B., Etoa F.X., Mbofung C.M.F. (2009). Investigations on the essential oil of Lippia rugosa from Cameroon for its potential use as antifungal agent against Aspergillus flavus Link ex. Fries. Food Control. 20: 161-166. [DOI: 10.1016/j.foodcont.2008.03.008] [DOI:10.1016/j.foodcont.2008.03.008]

Add your comments about this article : Your username or Email:

© 2020 All Rights Reserved | Journal of food quality and hazards control

Designed & Developed by : Yektaweb