Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2017) Volume 1, Issue 1

Efficacy of Luvunga scandens Roxb. essential oil as antifungal, aflatoxin suppressor and antioxidant

The study reports efficacy of Luvunga scandens Roxb. berry essential oil (LSEO) as antifungal, aflatoxin inhibitory and as antioxidant. Aspergillus flavus LHP-PV1 was taken as test fungus. Antifungal activity of the LSEO was done by food poisoning method and minimum inhibitory concentration (MIC) was found to be 3.5 μl/ml. Antiaflatoxigenic activity of LSEO was assessed in terms of minimum aflatoxin inhibitory concentration (MAIC) which was found to be 1.75 μl/ml. Total phenolic content of LSEO was found to be 4.45 μg/mg. LSEO also possess strong antioxidant activity, which was assayed by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) having IC50 value equal 3.61 μl/ml. Strong antifungal, antiaflatoxigenic, and antioxidant potency of LSEO make it suitable for recommendation as plant-based preservative for food commodities during post-harvest storage.

Author(s): Nawal Kishore Dubey, Abhishek Kumar, Anand Kumar, Somenath Das

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