Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Ben Miri Y., Benabdallah A., Taoudiat A., Mahdid M., Djenane D., Tacer-Caba Z., ...More

Food Control, vol.145, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 145
  • Publication Date: 2023
  • Doi Number: 10.1016/j.foodcont.2022.109474
  • Journal Name: Food Control
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Index Islamicus, Veterinary Science Database
  • Keywords: Essential oils, Antifungal, Aflatoxin B 1, Antioxidant, Couscous, Aspergillus flavus BN (20)
  • Istanbul Technical University Affiliated: Yes


© 2022 The AuthorsOur study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food systems.