Vol. 5 (10) pp. 575-580 DOI: 10.21474/IJAR01/5563

BIOCONTROL POTENTIALS OF SOME PLANT AND SPICE EXTRACTS AGAINST FUNGI CONTAMINATING POST HARVESTED STORED GRAINS.

and
  • Mycology and Plant Pathology Laboratory, Department of Botany, Gauhati University, Guwahati-781014, Assam, India.
14 Downloads 133 Views
Crossref

Download Full Paper (PDF)

Abstract

In the present investigation antifungal activity of some plants and spice extracts was studied against fungi contaminating post harvest stored grains. A total of 135 fungal isolates were obtained from contaminated cereal and pulse samples collected from Jalukbari and Maligaon markets of West Guwahati, Assam. The frequently isolated fungal species were Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus and fungi belonging to genera Penicillium and Mucor. Antifungal evaluation of plants and spice extracts were carried out against the test fungal strains by Agar Cup Diffusion assay. The result indicated susceptibility of the test fungal species against the extracts in varying degrees. Aspergillus flavus was found to be most susceptible against water extract of Cinnamomum zeylanicum obtained at 100?C and also against Ethanol extracts of Streblus asper and Litsea chinensis. Since most of the isolated fungal genera produced aflatoxin which causes toxicity to living organisms including humans, the inhibition of these fungal genera using plants and spice extracts may be a promising eco-friendly approach to control such post harvest contamination.

Keywords

How to Cite This Article

H. J. Kro and K. Tayung. (2017); BIOCONTROL POTENTIALS OF SOME PLANT AND SPICE EXTRACTS AGAINST FUNGI CONTAMINATING POST HARVESTED STORED GRAINS., International Journal of Advanced Research (IJAR), 5 (10), 575-580, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/5563

Corresponding Author

Kumanand Tayung
Mycology and Plant Pathology Laboratory, Department of Botany, Gauhati University, Guwahati-781014, Assam, India

Article Analytics

References

  1. Abu-shanab, B., Adwan, G., Abu-safiya, D., Jarrar, N. and Adwan k. (2004): Antibacterial activities of some plant extracts utilized in popular medicine in Palestine. Turkish Journel of Biology, 28(1): 99-102.
  2. Agaoglu, S., Dostbil, N. and Alemdar, S. (2007): Antimicrobial activity of some spices used in the meat industry.Bulletin of the Veterinary Institute in Pulawy, 51: 53-57.
  3. Ali, M. (2003): Diversified food uses of pulses in India: Status and strategy. Proc. Summer School on Post Harvest Technology & Value Addition in Pulses, IIPR, Kanpur.
  4. Ayachit, S.M. (2002): Kashyapiyakrishisukti (A Treatise on Agriculture by Kashyapa). Agri-History Bulletin No. 4, Asian Agri-History Foundation, Secunderabad, p 158.
  5. Beuchat, L.R. (1994): Antimicrobial properties of spices and their essential oils, in Natural Antimicrobial Systems and Food Preservation. Eds. Y. M. Dillon and R. G. Board, CAB International, Oxon, 167-179.
  6. Brandi, G., Amagliani. G., Schiavano, G.F., De Santi, M. and Sisti, M. (2006): Activity of Brassica oleraceae leaf juice on food born pathogenic bacteria. Journel of Food Protection, 69(9): 2274-2279.
  7. Bullerman, L.B. and Bianchini, A. (2007): Stability of mycotoxins during food processing. Int J Food Microbiol., 119: 140-146.
  8. Cutler, H.G. (1995): Natural product flavor compounds as potential antimicrobials, insecticides, and medicinals. Agro-Food Ind. Hi-Tech, 6: 19-23.
  9. Dhingra, O.D., Mizubuti, E.S.G., Napoleao, I.T., and Jham, G. (2001): Free fatty acid accumulation and quality loss of stored soybean seeds invaded by Aspergillus ruber. Seed Science and Technology, 29: 193-203.
  10. Gilman, J. C. (2012): A manual of soil fungi, Chawla offset printers, India.
  11. Holley, R.A. and Patel, D. (2005): Improvement in self ?life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4): 273-292.
  12. L?pez-Malo, A., Barreto-Valdivieso, J., Palou, E. and Martin, F. S. (2007): Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures. Food Control 18(11): 1358−1362.
  13. Nakatani, N. (1994): Antioxidative and antimicrobial constituents of herbs and spices, in Spices, Herbs and Edible Fungi. Ed. G. Charalambous, Elsevier Science, New York, 251-271.
  14. Narayana, G.R., Kartik, V., Manoj, P. Singh, P.S. and Alka, G., (2010): Antibacterial activities of ethanolic extracts of plants used in folk medicine. International Journel of Research in Ayurveda and Pharmacy, 1(2): 529-535.
  15. Pittet, A. (1998): Natural occurrence of mycotoxins in foods and feeds - an update review. Revue de M?decineV?t?rinire. 49: 479-92.
  16. Pitt, J. and Hocking, A. (2009): Fungi and Food Spoilage. 3rd ed. New York: Springer.
  17. Pradeep, A.G., Lokesh, S. and Ravi, V.R. (2003): Efficacy of some essential oils on seed mycoflora and seedling quality of some crop species saved by farmers. Adv. Plant Sci., 16: 53-58.
 
  1. Prakash, B., Kedia, A., Mishra, P.K. and Dubey, N.K. (2015): Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities - Potentials and challenges. Food Control. 47: 381-91.
  2. Reddi, K.R.N., Reddy, C.S. and Muralidharan, K. (2009): Potential of botanicals and biocontrol agents on growth and aflatoxin production by Aspergillus flavus infecting rice grains. Food control, 20: 173-178.
  3. Refai, M.K. (1998): Aflatoxins and aflatoxicoses. The Journal of the Egyptian Medical Association. 48: 1-19.
  4. Samson, A.R., Hoekstra, S.E. and Frisvad, C.J. (2004): Introduction to Food-and Airborne Fungi. 7th ed. Utrecht: Centraalbureau vor Schimmelcultures.
  5. Shan, B., Cai, Y., Brooks, J.D. and Corke, H. (2007): The in vitro antibacterial activity of dietary spice and medicinal herb extract. Int. J. Food Microbiol. 117: 112-119.
Creative Commons Attribution 4.0 This work is licensed under a Creative Commons Attribution 4.0 International License.