?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/tede/792 |
Resumo: | Fungal and mycotoxin contamination in food is one of the greatest problems around the world. Some natural products, such as essential oils, have been shown to be effective inhibitors of fungal growth and production of their toxins. In this study, a total of 40 vegetal extracts were tested for inhibition on Aspergillus section Flavi growth. These extracts were obtained from ten herbs cultivated in Brazil: basil (Ocimum basilicum), cinnamon (Cinnamomum zeylanicum), clove (Eugenia caryophyllata), cumin (Cuminum cyminum), marjoram (Origanum majorana), nutmeg (Myristica fragrans), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), spearmint (Mentha piperita) and sweet fennel (Pimpinella anisum). Preliminary in vitro tests using the agar diffusion method showed that essential oils were more effective in inhibiting the fungal growth when compared with ethanol and aqueous extracts. Essential oils obtained from oregano and rosemary, clove and cumin ethanolic extracts and the essential hexanic oil of oregano and cinnamon were selected for advanced tests. Differents concentrations of plant material (0, 50, 100, 150, 300 and 600 ?g/g) were added to culture medium. A suspension of 103 conidia per inoculation were used. Plates were incubated for ten days while daily measurements of colony diameters were made to obtain growth rate (mm/day) and lag phase (h) of toxigenic strains. The comparison of selected essential oils effect on A. flavus and A. parasiticus showed better inhibition by incorporating oregano essential oil in the culture medium at 600 ?g/g concentration. Nevertheless, the hexanic essential oil of oregano showed no statistical difference with the control group, a change occurred in the plant product due to the extraction method. Among the evaluated ethanol extracts, clove had the best result. Aspergillus flavus showed a slight reduction of growth (4.5 to 3.5 mm/day) when compared to control group, but a large increase in the latency period (37 h at a 600 ?g/g concentration). Aspergillus parasiticus showed gradual decreases as increased concentrations were assayed, except for the 150 ?g/g concentration, and a significant increase on lag phase at the highest concentrations tested (45 and 48 h, respectively). The data presented here are very important for the continued efforts of microbiological control in food, especially when it comes to control fungi. |
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Rosa, Carlos Alberto da RochaCPF:36263753749http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787219Z7&dataRevisao=nullCPF:11095309781http://lattes.cnpq.br/6907424547502630Almeida, Tatiana Xavier de2016-04-28T20:15:36Z2011-03-242010-02-09ALMEIDA, Tatiana Xavier de. ?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi. 2010. 43 f. Disserta??o (Mestrado em Ci?ncias Veterin?rias) - Instituto de Veterin?ria, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2010.https://tede.ufrrj.br/jspui/handle/tede/792Fungal and mycotoxin contamination in food is one of the greatest problems around the world. Some natural products, such as essential oils, have been shown to be effective inhibitors of fungal growth and production of their toxins. In this study, a total of 40 vegetal extracts were tested for inhibition on Aspergillus section Flavi growth. These extracts were obtained from ten herbs cultivated in Brazil: basil (Ocimum basilicum), cinnamon (Cinnamomum zeylanicum), clove (Eugenia caryophyllata), cumin (Cuminum cyminum), marjoram (Origanum majorana), nutmeg (Myristica fragrans), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), spearmint (Mentha piperita) and sweet fennel (Pimpinella anisum). Preliminary in vitro tests using the agar diffusion method showed that essential oils were more effective in inhibiting the fungal growth when compared with ethanol and aqueous extracts. Essential oils obtained from oregano and rosemary, clove and cumin ethanolic extracts and the essential hexanic oil of oregano and cinnamon were selected for advanced tests. Differents concentrations of plant material (0, 50, 100, 150, 300 and 600 ?g/g) were added to culture medium. A suspension of 103 conidia per inoculation were used. Plates were incubated for ten days while daily measurements of colony diameters were made to obtain growth rate (mm/day) and lag phase (h) of toxigenic strains. The comparison of selected essential oils effect on A. flavus and A. parasiticus showed better inhibition by incorporating oregano essential oil in the culture medium at 600 ?g/g concentration. Nevertheless, the hexanic essential oil of oregano showed no statistical difference with the control group, a change occurred in the plant product due to the extraction method. Among the evaluated ethanol extracts, clove had the best result. Aspergillus flavus showed a slight reduction of growth (4.5 to 3.5 mm/day) when compared to control group, but a large increase in the latency period (37 h at a 600 ?g/g concentration). Aspergillus parasiticus showed gradual decreases as increased concentrations were assayed, except for the 150 ?g/g concentration, and a significant increase on lag phase at the highest concentrations tested (45 and 48 h, respectively). The data presented here are very important for the continued efforts of microbiological control in food, especially when it comes to control fungi.A contamina??o de alimentos por fungos e micotoxinas constitui um grande problema mundial. Alguns produtos naturais, como por exemplo, ?leos essenciais, s?o demonstrados como potenciais inibidores do crescimento f?ngico, bem como da produ??o de suas toxinas. Neste estudo, um total de 40 extratos de plantas foi avaliado como inibidores do desenvolvimento f?ngico de cepas pertencentes ao g?nero Aspergillus se??o Flavi. Tais extratos foram obtidos a partir de dez ervas, utilizadas especialmente como condimentos e cultivadas no Brasil: alecrim (Rosmarinus officinalis), canela (Cinnamomum zeylanicum), cominho (Cuminum cyminum), cravo-da-?ndia (Eugenia caryophyllata), erva-doce (Pimpinella anisum), hortel? (Mentha piperita), manjeric?o (Ocimum basilicum), manjerona (Origanum majorana), noz moscada (Myristica fragrans) e or?gano (Origanum vulgare). Ensaios preliminares in vitro utilizando o m?todo de difus?o em agar demonstraram que os ?leos essenciais foram os mais efetivos na inibi??o do crescimento f?ngico quando comparados com extratos etan?licos e aquosos. Foram selecionados os ?leos essenciais de or?gano e alecrim, os extratos etan?licos de cravo-da-?ndia e cominho e, os ?leos essenciais hex?nicos de or?gano e canela para ensaios mais aprofundados. Diferentes concentra??es de extratos de plantas arom?ticas (0, 50, 100, 150, 300 e 600 ?g/g) foram adicionadas ao meio de cultivo. Utilizou-se uma suspens?o de 103 con?dios por inocula??o. As placas foram incubadas por dez dias enquanto medi??es di?rias do di?metro da col?nia eram realizadas a fim de obter velocidade de crescimento (mm/dia) e fase de lat?ncia (h) das cepas tox?genas. Comparando os ?leos essenciais selecionados, tanto A. flavus quanto A. parasiticus apresentaram uma melhor inibi??o atrav?s da incorpora??o do ?leo essencial de or?gano no meio de cultivo a uma concentra??o de 600 ?g/g. Apesar disso, o ?leo essencial hex?nico de or?gano n?o demonstrou qualquer diferen?a estat?stica em rela??o ao grupo controle, havendo ent?o altera??o em algum componente do extrato devido a forma de extra??o. Entre os extratos etan?licos avaliados, o cravo-da-?ndia obteve o melhor resultado. Aspergillus flavus demonstrou uma discreta diminui??o de crescimento (4,5 a 3,5 mm/dia), quando comparado ao grupo controle, mas um grande aumento em sua fase de lat?ncia (37 h a 600 ?g/g). Aspergillus parasiticus apresentou uma diminui??o gradativa conforme ocorria o aumento das concentra??es, exceto pela concentra??o de 150 ?g/g, e um aumento significativo da fase lag nas maiores concentra??es testadas (45 e 48 h respectivamente). Os dados apresentados aqui s?o de extrema relev?ncia para os constantes esfor?os de controle microbiol?gico em alimentos, principalmente em se tratando de controle f?ngico.Made available in DSpace on 2016-04-28T20:15:36Z (GMT). No. of bitstreams: 1 2010 - Tatiana Xavier de Almeida.pdf: 937180 bytes, checksum: e0cda53e5c0c9829836d98da482b3737 (MD5) Previous issue date: 2010-02-09Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPqapplication/pdfhttps://tede.ufrrj.br/retrieve/59791/2010%20-%20Tatiana%20Xavier%20de%20Almeida.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncias Veterin?riasUFRRJBrasilInstituto de Veterin?riaantif?ngicosplantas arom?ticasmicotoxinaantifungalaromatic plantsmycotoxinMedicina Veterin?ria?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o FlaviEssential oils and plant extracts derived from plants of Brazil: Impact on growth of toxigenic strains from Aspergillus Section Flaviinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2010 - Tatiana Xavier de Almeida.pdf.jpg2010 - Tatiana Xavier de Almeida.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/tede/792/3/2010+-+Tatiana+Xavier+de+Almeida.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD53TEXT2010 - Tatiana Xavier de Almeida.pdf.txt2010 - Tatiana Xavier de Almeida.pdf.txttext/plain104426http://localhost:8080/tede/bitstream/tede/792/2/2010+-+Tatiana+Xavier+de+Almeida.pdf.txta877c9927e344d641520a33c1a16b3b4MD52ORIGINAL2010 - Tatiana Xavier de Almeida.pdf2010 - Tatiana Xavier de Almeida.pdfapplication/pdf937231http://localhost:8080/tede/bitstream/tede/792/1/2010+-+Tatiana+Xavier+de+Almeida.pdf2018a352d2bbe2825faf12edd76b526eMD51tede/7922022-04-05 14:04:40.091oai:localhost:tede/792Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-04-05T17:04:40Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
dc.title.por.fl_str_mv |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
dc.title.alternative.eng.fl_str_mv |
Essential oils and plant extracts derived from plants of Brazil: Impact on growth of toxigenic strains from Aspergillus Section Flavi |
title |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
spellingShingle |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi Almeida, Tatiana Xavier de antif?ngicos plantas arom?ticas micotoxina antifungal aromatic plants mycotoxin Medicina Veterin?ria |
title_short |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
title_full |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
title_fullStr |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
title_full_unstemmed |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
title_sort |
?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi |
author |
Almeida, Tatiana Xavier de |
author_facet |
Almeida, Tatiana Xavier de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rosa, Carlos Alberto da Rocha |
dc.contributor.advisor1ID.fl_str_mv |
CPF:36263753749 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787219Z7&dataRevisao=null |
dc.contributor.authorID.fl_str_mv |
CPF:11095309781 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6907424547502630 |
dc.contributor.author.fl_str_mv |
Almeida, Tatiana Xavier de |
contributor_str_mv |
Rosa, Carlos Alberto da Rocha |
dc.subject.por.fl_str_mv |
antif?ngicos plantas arom?ticas micotoxina |
topic |
antif?ngicos plantas arom?ticas micotoxina antifungal aromatic plants mycotoxin Medicina Veterin?ria |
dc.subject.eng.fl_str_mv |
antifungal aromatic plants mycotoxin |
dc.subject.cnpq.fl_str_mv |
Medicina Veterin?ria |
description |
Fungal and mycotoxin contamination in food is one of the greatest problems around the world. Some natural products, such as essential oils, have been shown to be effective inhibitors of fungal growth and production of their toxins. In this study, a total of 40 vegetal extracts were tested for inhibition on Aspergillus section Flavi growth. These extracts were obtained from ten herbs cultivated in Brazil: basil (Ocimum basilicum), cinnamon (Cinnamomum zeylanicum), clove (Eugenia caryophyllata), cumin (Cuminum cyminum), marjoram (Origanum majorana), nutmeg (Myristica fragrans), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), spearmint (Mentha piperita) and sweet fennel (Pimpinella anisum). Preliminary in vitro tests using the agar diffusion method showed that essential oils were more effective in inhibiting the fungal growth when compared with ethanol and aqueous extracts. Essential oils obtained from oregano and rosemary, clove and cumin ethanolic extracts and the essential hexanic oil of oregano and cinnamon were selected for advanced tests. Differents concentrations of plant material (0, 50, 100, 150, 300 and 600 ?g/g) were added to culture medium. A suspension of 103 conidia per inoculation were used. Plates were incubated for ten days while daily measurements of colony diameters were made to obtain growth rate (mm/day) and lag phase (h) of toxigenic strains. The comparison of selected essential oils effect on A. flavus and A. parasiticus showed better inhibition by incorporating oregano essential oil in the culture medium at 600 ?g/g concentration. Nevertheless, the hexanic essential oil of oregano showed no statistical difference with the control group, a change occurred in the plant product due to the extraction method. Among the evaluated ethanol extracts, clove had the best result. Aspergillus flavus showed a slight reduction of growth (4.5 to 3.5 mm/day) when compared to control group, but a large increase in the latency period (37 h at a 600 ?g/g concentration). Aspergillus parasiticus showed gradual decreases as increased concentrations were assayed, except for the 150 ?g/g concentration, and a significant increase on lag phase at the highest concentrations tested (45 and 48 h, respectively). The data presented here are very important for the continued efforts of microbiological control in food, especially when it comes to control fungi. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-02-09 |
dc.date.available.fl_str_mv |
2011-03-24 |
dc.date.accessioned.fl_str_mv |
2016-04-28T20:15:36Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
ALMEIDA, Tatiana Xavier de. ?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi. 2010. 43 f. Disserta??o (Mestrado em Ci?ncias Veterin?rias) - Instituto de Veterin?ria, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2010. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/tede/792 |
identifier_str_mv |
ALMEIDA, Tatiana Xavier de. ?leos essenciais e extratos vegetais de plantas cultivadas no Brasil: impacto no crescimento de cepas tox?genas de Aspergillus Se??o Flavi. 2010. 43 f. Disserta??o (Mestrado em Ci?ncias Veterin?rias) - Instituto de Veterin?ria, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2010. |
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Universidade Federal Rural do Rio de Janeiro |
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Programa de P?s-Gradua??o em Ci?ncias Veterin?rias |
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UFRRJ |
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Brasil |
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Instituto de Veterin?ria |
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Universidade Federal Rural do Rio de Janeiro |
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