000126455 001__ 126455
000126455 005__ 20240731103401.0
000126455 0247_ $$2doi$$a10.3390/foods12112108
000126455 0248_ $$2sideral$$a133828
000126455 037__ $$aART-2023-133828
000126455 041__ $$aeng
000126455 100__ $$aBen Miri, Yamina
000126455 245__ $$aAntifungal activity of menthol, eugenol and their combination against Aspergillus ochraceus and Aspergillus niger in vitro and in stored cereals
000126455 260__ $$c2023
000126455 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126455 5203_ $$aAspergillus ochraceus and Aspergillus niger are spoilage and mycotoxin-producing fungi that can contaminate agricultural commodities and derived products. In the present study, menthol, eugenol, and their combination (mix 1:1) were tested to determine their contact and fumigation toxicity against the two fungi. Menthol, eugenol, and their mixture significantly reduced mycelial growth and spore germination at concentrations from 300 to 600 µg/mL, and the inhibitory effects showed clear dose dependence. The minimum inhibitory concentration (MIC) values against A. ochraceus were 500 µg/mL (menthol), 400 µg/mL (eugenol), and 300 µg/mL (mix 1:1), while the MIC values for A. niger were 500 µg/mL (menthol), 600 µg/mL (eugenol), and 400 µg/mL (mix 1:1). Additionally, the analyzed compounds exhibited more than 50% protection against A. ochraceus and A. niger by fumigation of stored cereal grains (maize, barley, and rice) in sealed containers. The binary mixture of menthol and eugenol showed synergistic effects against both fungi in both in vitro direct contact and stored grain fumigation trials. The results of the present study provide a scientific basis for the application of a combination of natural antifungals in food preservation.
000126455 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126455 590__ $$a4.7$$b2023
000126455 592__ $$a0.87$$b2023
000126455 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000126455 593__ $$aFood Science$$c2023$$dQ1
000126455 593__ $$aHealth (social science)$$c2023$$dQ1
000126455 593__ $$aPlant Science$$c2023$$dQ1
000126455 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000126455 593__ $$aMicrobiology$$c2023$$dQ2
000126455 594__ $$a7.4$$b2023
000126455 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126455 700__ $$aNouasri, Ahmed
000126455 700__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000126455 700__ $$aDjenane, Djamel
000126455 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza
000126455 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000126455 773__ $$g12, 11 (2023), 2108 [10 pp.]$$pFoods$$tFoods$$x2304-8158
000126455 8564_ $$s760017$$uhttps://zaguan.unizar.es/record/126455/files/texto_completo.pdf$$yVersión publicada
000126455 8564_ $$s2758825$$uhttps://zaguan.unizar.es/record/126455/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126455 909CO $$ooai:zaguan.unizar.es:126455$$particulos$$pdriver
000126455 951__ $$a2024-07-31-09:59:08
000126455 980__ $$aARTICLE