engleski

Impact of essential oils on the biosynthesis of ochratoxin A during the growth of mould Aspergillus ochraceus NRRL 3174 in pure and mixed culture

Moulds as common contaminants of food can synthesize mycotoxins that can cause severe diseases in humans, often with fatal consequences. Ochratoxins are a group of chemical compounds that are produced by moulds of the genus Aspergillus and Penicillium. The most important representative of this group is ochratoxin A, a powerful mycotoxin, which causes kidney damage. Essential oils and their extracts are used for centuries in cosmetics and treatments, because they help the body in self-healing and they strengthen the immune system. A large number of laboratory studies show that many essential oils and their extracts have antibacterial, antifungal and antiviral properties. Many of the ingredients of essential oils the European Commission has registreted as harmless to human health (GRAS status). The advantage of essential oils is that they are common natural ingredients of many spices. In this paper is followed the impact of essential oils of cinnamon, sage, lavender and rosemary on the biosynthesis of ochratoxin A during the growth of mould Aspergillus ochraceus NRRL 3174 in pure and mixed culture on solid medium-grain corn with 38 % water during 28 days at a temperature of 28 oC. Samples were taken every 7 days and the concentration of biosynthesized ochratoxin A is determined using the ELISA-test. All of the essential oils (sage, rosemary, lavender and cinnamon) showed strong inhibitory properties on the biosynthesis of ochratoxin (46.5 %-71.7 %) depending on the time of the cultivation. Therefore, essential oils can be successfully used in food protection.

Moulds; Mycotoxins; Ochratoxin A; Essential oils; ELISA

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