000117666 001__ 117666
000117666 005__ 20240319081026.0
000117666 0247_ $$2doi$$a10.3390/toxins14060384
000117666 0248_ $$2sideral$$a129074
000117666 037__ $$aART-2022-129074
000117666 041__ $$aeng
000117666 100__ $$0(orcid)0000-0002-1961-8551$$aLorán, Susana$$uUniversidad de Zaragoza
000117666 245__ $$aInhibition of Aspergillus parasiticus growth and aflatoxins production by natural essential oils and phenolic acids
000117666 260__ $$c2022
000117666 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117666 5203_ $$aAflatoxins represent a significant risk to food safety, and strategies are being implemented to reduce their entry into the food chain. The aim of this study was to evaluate the in vitro effect of four essential oils (EOs) (lavandins Grosso and Abrial, Origanum virens, and Rosmarinus officinalis) and four natural phenolic acids (PAs) (caffeic, chlorogenic, ferulic, and p-coumaric) on the growth and aflatoxins (B1, B2, G1, and G2) production by Aspergillus parasiticus. Minimal inhibitory concentration (MIC) and minimal fungicide concentration (MFC) were determined by the broth macrodilution method. Additionally, the mycelia weight was determined at concentration levels lower than MIC. The antiaflatoxigenic activity was evaluated in the two concentrations of the EOs right before MIC and at concentrations below the MIC value for the PAs. To this end, in-house validated methodology based on high-performance liquid chromatography with post-column photochemical derivatization and fluorescence detection (HPLC-PHRED-FLD) was used. EOs of O. virens and lavandins (Grosso and Abrial) completely inhibited mold growth. In addition, a significant reduction in mycelial mass (p < 0.05) was observed for all EOs and PAs at different concentrations. In all cases except for lavandin Abrial, EO concentrations just before the MIC value strongly reduced (p < 0.05) aflatoxins synthesis. Aflatoxins production was completely inhibited by all PAs at a concentration of 20 mM; although at low concentrations, mycotoxin production was stimulated in some cases. The present study provides a scientific basis for further study of the inhibiting mechanisms.
000117666 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2019-106877RA-I00$$9info:eu-repo/grantAgreement/ES/DGA/A06-20R$$9info:eu-repo/grantAgreement/ES/UZ/JIUZ-2014-CIE-05
000117666 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117666 590__ $$a4.2$$b2022
000117666 592__ $$a0.87$$b2022
000117666 591__ $$aTOXICOLOGY$$b23 / 94 = 0.245$$c2022$$dQ1$$eT1
000117666 593__ $$aToxicology$$c2022$$dQ1
000117666 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b45 / 142 = 0.317$$c2022$$dQ2$$eT1
000117666 593__ $$aHealth, Toxicology and Mutagenesis$$c2022$$dQ2
000117666 594__ $$a7.5$$b2022
000117666 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117666 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, Juan José$$uUniversidad de Zaragoza
000117666 700__ $$0(orcid)0000-0002-4985-298X$$aJuan, Teresa$$uUniversidad de Zaragoza
000117666 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000117666 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000117666 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000117666 773__ $$g14, 6 (2022), 384 [15 pp.]$$pToxins$$tToxins$$x2072-6651
000117666 8564_ $$s1497839$$uhttps://zaguan.unizar.es/record/117666/files/texto_completo.pdf$$yVersión publicada
000117666 8564_ $$s2766417$$uhttps://zaguan.unizar.es/record/117666/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117666 909CO $$ooai:zaguan.unizar.es:117666$$particulos$$pdriver
000117666 951__ $$a2024-03-18-16:45:59
000117666 980__ $$aARTICLE