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Nawal Kishore Dubey - One of the best experts on this subject based on the ideXlab platform.

  • Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor
    Natural Product Research, 2018
    Co-Authors: Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Neha Upadhyay, Akanksha Singh, Ajay Krishna Saha, Shaon Ray Chaudhury, Bhanu Prakash, Nawal Kishore Dubey
    Abstract:

    The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based Food preservative against fungal and aflatoxin B1 (AFB1) contamination of scented rice varieties. T...

  • Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor
    2018
    Co-Authors: Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Neha Upadhyay, Akanksha Singh, Ajay Krishna Saha, Shaon Ray Chaudhury, Bhanu Prakash, Nawal Kishore Dubey
    Abstract:

    The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based Food preservative against fungal and aflatoxin B1 (AFB1) contamination of scented rice varieties. The chemical profile of MFEO revealed elemicin (27.08%), myristicine (21.29%) and thujanol (18.55%) as major components. The minimum inhibitory and minimum aflatoxin inhibitory concentrations of MFEO were 2.75 and 1.5 mg/ml, respectively. The MFEO was efficacious against a broad spectrum of Food deteriorating fungi. MFEO caused decrease in ergosterol content of fungal plasma membrane and enhanced leakage of cellular ions, depicting plasma membrane as the site of action. The MFEO caused reduction in cellular methylglyoxal content, the aflatoxin inducer. This is the first report on MFEO as aflatoxin suppressor. The essential oil may be recommended as plant based Food preservative after large scale trials and reduction in methylglyoxal suggests its application for development of aflatoxin resistant varieties through green transgenics.

  • efficacy of acorus calamus l essential oil as a safe plant based antioxidant aflatoxin b1 suppressor and broad spectrum antimicrobial against Food infesting fungi
    International Journal of Food Science and Technology, 2013
    Co-Authors: Ravindra Shukla, Bhanu Prakash, Priyanka Singh, Nawal Kishore Dubey
    Abstract:

    Summary The study explores the efficacy of Acorus calamus L. essential oil (EO) as a safe Plant-Based broad spectrum antifungal, antiaflatoxin, antioxidant Food additive. The oil completely inhibited the growth and toxin production of the toxigenic strain of Aspergillus flavus at 0.4 and 0.25 μL mL−1, respectively. EO exhibited pronounced antifungal activity against sixteen Food-infesting fungal species at 0.5 μL mL−1. The EO showed strong antioxidant efficacy (IC50 1.06 μL mL−1) and nonphytotoxic nature on germination of chickpea seeds. The EO was found nonmammalian toxic showing high LD50 (4877.4 μL kg−1) for mice (oral, acute). The chemical profile of EO was determined through GC and GC–MS analysis. The findings strengthen the possibility of A. calamus EO as a Plant-Based Food additive in view of its favourable safety profile, antioxidant and antiaflatoxigenic efficacy and broad spectrum antimicrobial activity against Food-infesting fungi.

  • efficacy of chemically characterized piper betle l essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity
    International Journal of Food Microbiology, 2010
    Co-Authors: Bhanu Prakash, Ravindra Shukla, Priyanka Singh, Ashok Kumar, Prashant Kumar Mishra, Nawal Kishore Dubey
    Abstract:

    Abstract The study investigates fungal contamination in some dry fruits, spices and areca nut and evaluation of the essential oil (EO) of Piper betle var. magahi for its antifungal, antiaflatoxigenic and antioxidant properties. A total of 1651 fungal isolates belonging to 14 species were isolated from the samples and Aspergillus was recorded as the dominant genus with 6 species. Eleven aflatoxin B1 (AFB1) producing strains of A. flavus were recorded from the samples. Eugenol (63.39%) and acetyleugenol (14.05%) were the major components of 32 constituents identified from the Piper betle EO through GC and GC–MS analysis. The minimum inhibitory concentration (MIC) of P. betle EO was found 0.7 μl/ml against A.flavus. The EO reduced AFB1 production in a dose dependent manner and completely inhibited at 0.6 μl/ml. This is the first report on efficacy of P. betle EO as aflatoxin suppressor. EO also exhibited strong antioxidant potential as its IC50 value (3.6 μg/ml) was close to that of ascorbic acid (3.2 μg/ml) and lower than that of the synthetic antioxidants such as butylated hydroxytouene (BHT) (7.4 μg/ml) and butylated hydroxyanisole (BHA) (4.5 μg/ml). P. betle EO thus exhibited special merits possessing antifungal, aflatoxin suppressive and antioxidant characters which are desirable for an ideal preservative. Hence, its application as a plant based Food additive in protection and enhancement of shelf life of edible commodities during storage and processing is strongly recommended in view of the toxicological implications by synthetic preservatives.

Bhanu Prakash - One of the best experts on this subject based on the ideXlab platform.

  • Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor
    Natural Product Research, 2018
    Co-Authors: Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Neha Upadhyay, Akanksha Singh, Ajay Krishna Saha, Shaon Ray Chaudhury, Bhanu Prakash, Nawal Kishore Dubey
    Abstract:

    The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based Food preservative against fungal and aflatoxin B1 (AFB1) contamination of scented rice varieties. T...

  • Assessment of chemically characterised Myristica fragrans essential oil against fungi contaminating stored scented rice and its mode of action as novel aflatoxin inhibitor
    2018
    Co-Authors: Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Neha Upadhyay, Akanksha Singh, Ajay Krishna Saha, Shaon Ray Chaudhury, Bhanu Prakash, Nawal Kishore Dubey
    Abstract:

    The study reports chemically characterised Myristica fragrans essential oil (MFEO) as plant based Food preservative against fungal and aflatoxin B1 (AFB1) contamination of scented rice varieties. The chemical profile of MFEO revealed elemicin (27.08%), myristicine (21.29%) and thujanol (18.55%) as major components. The minimum inhibitory and minimum aflatoxin inhibitory concentrations of MFEO were 2.75 and 1.5 mg/ml, respectively. The MFEO was efficacious against a broad spectrum of Food deteriorating fungi. MFEO caused decrease in ergosterol content of fungal plasma membrane and enhanced leakage of cellular ions, depicting plasma membrane as the site of action. The MFEO caused reduction in cellular methylglyoxal content, the aflatoxin inducer. This is the first report on MFEO as aflatoxin suppressor. The essential oil may be recommended as plant based Food preservative after large scale trials and reduction in methylglyoxal suggests its application for development of aflatoxin resistant varieties through green transgenics.

  • efficacy of acorus calamus l essential oil as a safe plant based antioxidant aflatoxin b1 suppressor and broad spectrum antimicrobial against Food infesting fungi
    International Journal of Food Science and Technology, 2013
    Co-Authors: Ravindra Shukla, Bhanu Prakash, Priyanka Singh, Nawal Kishore Dubey
    Abstract:

    Summary The study explores the efficacy of Acorus calamus L. essential oil (EO) as a safe Plant-Based broad spectrum antifungal, antiaflatoxin, antioxidant Food additive. The oil completely inhibited the growth and toxin production of the toxigenic strain of Aspergillus flavus at 0.4 and 0.25 μL mL−1, respectively. EO exhibited pronounced antifungal activity against sixteen Food-infesting fungal species at 0.5 μL mL−1. The EO showed strong antioxidant efficacy (IC50 1.06 μL mL−1) and nonphytotoxic nature on germination of chickpea seeds. The EO was found nonmammalian toxic showing high LD50 (4877.4 μL kg−1) for mice (oral, acute). The chemical profile of EO was determined through GC and GC–MS analysis. The findings strengthen the possibility of A. calamus EO as a Plant-Based Food additive in view of its favourable safety profile, antioxidant and antiaflatoxigenic efficacy and broad spectrum antimicrobial activity against Food-infesting fungi.

  • efficacy of chemically characterized piper betle l essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity
    International Journal of Food Microbiology, 2010
    Co-Authors: Bhanu Prakash, Ravindra Shukla, Priyanka Singh, Ashok Kumar, Prashant Kumar Mishra, Nawal Kishore Dubey
    Abstract:

    Abstract The study investigates fungal contamination in some dry fruits, spices and areca nut and evaluation of the essential oil (EO) of Piper betle var. magahi for its antifungal, antiaflatoxigenic and antioxidant properties. A total of 1651 fungal isolates belonging to 14 species were isolated from the samples and Aspergillus was recorded as the dominant genus with 6 species. Eleven aflatoxin B1 (AFB1) producing strains of A. flavus were recorded from the samples. Eugenol (63.39%) and acetyleugenol (14.05%) were the major components of 32 constituents identified from the Piper betle EO through GC and GC–MS analysis. The minimum inhibitory concentration (MIC) of P. betle EO was found 0.7 μl/ml against A.flavus. The EO reduced AFB1 production in a dose dependent manner and completely inhibited at 0.6 μl/ml. This is the first report on efficacy of P. betle EO as aflatoxin suppressor. EO also exhibited strong antioxidant potential as its IC50 value (3.6 μg/ml) was close to that of ascorbic acid (3.2 μg/ml) and lower than that of the synthetic antioxidants such as butylated hydroxytouene (BHT) (7.4 μg/ml) and butylated hydroxyanisole (BHA) (4.5 μg/ml). P. betle EO thus exhibited special merits possessing antifungal, aflatoxin suppressive and antioxidant characters which are desirable for an ideal preservative. Hence, its application as a plant based Food additive in protection and enhancement of shelf life of edible commodities during storage and processing is strongly recommended in view of the toxicological implications by synthetic preservatives.

Somenath Das - One of the best experts on this subject based on the ideXlab platform.

Anand Kumar Chaudhari - One of the best experts on this subject based on the ideXlab platform.

Vipin Kumar Singh - One of the best experts on this subject based on the ideXlab platform.