000156563 001__ 156563
000156563 005__ 20251017144600.0
000156563 0247_ $$2doi$$a10.1002/fsn3.1650
000156563 0248_ $$2sideral$$a118800
000156563 037__ $$aART-2020-118800
000156563 041__ $$aeng
000156563 100__ $$aBelasli, A.
000156563 245__ $$aAntifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative
000156563 260__ $$c2020
000156563 5060_ $$aAccess copy available to the general public$$fUnrestricted
000156563 5203_ $$aEssential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1, 8-cineole the most dominant compound (35.5%) by gas chromatography–mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose-dependent manner. In a food-model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6-month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 µg/ml) and moderate antioxidant activity in the ß-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.
000156563 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FEDER A06-20R
000156563 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000156563 590__ $$a2.863$$b2020
000156563 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b68 / 143 = 0.476$$c2020$$dQ2$$eT2
000156563 592__ $$a0.613$$b2020
000156563 593__ $$aFood Science$$c2020$$dQ2
000156563 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000156563 700__ $$aBen Miri, Y.
000156563 700__ $$aAboudaou, M.
000156563 700__ $$aAït Ouahioune, L.
000156563 700__ $$aMontañes, L.
000156563 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, A.$$uUniversidad de Zaragoza
000156563 700__ $$aDjenane, D.
000156563 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000156563 773__ $$g8, 9 (2020), 4717-4729$$pFood sci. nutr.$$tFood Science and Nutrition$$x2048-7177
000156563 8564_ $$s910638$$uhttps://zaguan.unizar.es/record/156563/files/texto_completo.pdf$$yVersión publicada
000156563 8564_ $$s1970654$$uhttps://zaguan.unizar.es/record/156563/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000156563 909CO $$ooai:zaguan.unizar.es:156563$$particulos$$pdriver
000156563 951__ $$a2025-10-17-14:14:00
000156563 980__ $$aARTICLE