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Investigations on the Antifungal Effect of Nerol Against Aspergillus flavus Causing Food Spoilage

Summary

This research investigated nerol, a natural compound found in essential oils like rose and lavender, as a safe alternative to synthetic preservatives for preventing food spoilage. The study found that nerol effectively prevents the growth of harmful fungi and their toxins while maintaining food quality. Impact on everyday life: • Safer food preservation using natural compounds instead of synthetic chemicals • Longer shelf life for fruits and vegetables without harmful chemical residues • Reduced food waste through better storage methods • Lower exposure to dangerous fungal toxins in food • More environmentally friendly food preservation options

Background

Fungi, especially Aspergillus flavus, can contaminate many types of food including fruits, vegetables and cereals. A. flavus produces highly toxic aflatoxins that are carcinogenic, teratogenic, hepatotoxic, mutagenic and immunosuppressive. There is an urgent need for safe and effective natural alternatives to synthetic fungicides for controlling A. flavus contamination in food.

Objective

To evaluate the antifungal efficacy of nerol (NEL) against Aspergillus flavus through in vitro and in vivo tests, including its effects on mycelial growth, spore germination, aflatoxin B1 production, and its potential application for controlling postharvest spoilage on stored cherry tomatoes.

Results

NEL completely inhibited A. flavus mycelial growth at 0.8 μL/mL in contact conditions and 0.1 μL/mL in vapor phase. It showed significant inhibition of spore germination in a concentration and time-dependent manner. NEL totally inhibited aflatoxin B1 production at 0.6 μL/mL. In cherry tomatoes, NEL vapor at 0.1 μL/mL air significantly reduced both artificial A. flavus contamination and natural fungal decay while maintaining fruit quality.

Conclusion

NEL demonstrated strong antifungal properties against A. flavus both in vitro and in vivo through multiple mechanisms of action. It effectively controlled fungal growth and aflatoxin production while preserving fruit quality. The results suggest NEL could serve as a safe and effective natural food preservative for controlling food spoilage during storage.
  • Published in:The Scientific World Journal,
  • Study Type:Experimental Research,
  • Source: 10.1155/2013/230795
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