{"id":1005,"date":"2020-08-24T15:30:27","date_gmt":"2020-08-24T18:30:27","guid":{"rendered":"http:\/\/pressreleases.scielo.org\/en\/?p=1005"},"modified":"2023-03-28T13:39:07","modified_gmt":"2023-03-28T16:39:07","slug":"essential-ginger-oil-has-antifungal-action","status":"publish","type":"post","link":"https:\/\/pressreleases.scielo.org\/en\/2020\/08\/24\/essential-ginger-oil-has-antifungal-action\/","title":{"rendered":"Essential ginger oil has antifungal action"},"content":{"rendered":"

By Maria Luiza De Grandi, journalist of Ci\u00eancia Rural, Santa Maria, RS, Brazil and Miguel Machinski Junior, Department of Basic Health Sciences (DBS), Universidade Estadual do Maring\u00e1<\/em>, Maring\u00e1, PR, Brazil<\/strong><\/p>\n

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Fungi are microorganisms that can often contaminate products and foodstuffs with their toxins and this contamination causes significant losses in quality, quantity and nutritional profile. According to the United Nations Food and Agriculture Organization (FAO), approximately 25% of grains produced worldwide are contaminated by toxic chemical substances from fungi (BHAT; RAI; KARIM, 2010). In order to find natural and less toxic compounds to replace synthetic fungicides, researchers from Universidade Estadual do Maring\u00e1 (UEM) in partnership with the Escola Superior de Agricultura Luiz de Queiroz <\/em>of the Universidade de S\u00e3o Paulo<\/em> (Esalq \u2012 USP) analyzed the essential oil of ginger to evaluate its effectiveness in inhibiting the development of fungi in irradiated corn kernels. The article \u201cAntifungal activity and inhibition of aflatoxins production by Zingiber officinale Roscoe essential oil against Aspergillus flavus in stored maize grains\u201d was published in the journal Ci\u00eancia Rural<\/em> (vol. 50, no. 6).<\/p>\n

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Image: Brett Hondow<\/a>.<\/em><\/p><\/div>\n

Essential oils (OE) from plants can be an alternative to the use of synthetic chemicals due to their antifungal activity (FERREIRA et al<\/em>., 2013; KOHIYAMA et al<\/em>., 2015; NERILO et al<\/em>., 2016). For the research, the essential oil of ginger (Zingiber officinale) was chosen because it has antifungal and antiaflatoxigenic properties. Ginger essential oil (GEO) was obtained by hydrodistillation, a variation of steam distillation, using a Clevenger apparatus. The resulting effects of essential oil on the analyzed corn kernels were compared to a synthetic antifungal agent (carbendazim + tiram), traditionally used for seed treatment.<\/p>\n

The results, confirmed in a dose-dependent manner through the in situ test, showed antifungal efficacy of OEG against the fungus Aspergillus flavus<\/em>. The essential oil of ginger inhibited the production of aflatoxins and controlled the growth of the fungus. \u201cGinger essential oil can be used as an effective and non-toxic alternative to conventional treatments on stored corn kernels for the natural control of A. flavus.\u201d<\/em>, Highlights researcher Miguel Machinski Junior. Taking into account that the essential oils themselves are oxidized and degraded by heat and light, the researcher adds that the use of oils through encapsulation and nanotechnology are also being analyzed.<\/p>\n

References<\/h3>\n

BHAT, R., RAI, R.V. and KARIM, A.A. Mycotoxins in food and feed: present status and future concerns. Comprehensive Reviews in Food Science and Food Safety <\/em>[online], 2010, vol. 9, no. 1, pp. 57-81, E-ISSN: 1541-4337 [viewed 24 August 2020]. DOI: 10.1111\/j.1541-4337.2009.00094.x<\/a>. Available from: https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1541-4337.2009.00094.x<\/a><\/p>\n

FERREIRA, F.D., et al<\/em>. Inhibitory effect of the essential oil of Curcuma longa L<\/em>. and curcumin on aflatoxin production by Aspergillus flavus<\/em> Link. Food Chemistry <\/em>[online]. 2013, vol. 136, no. 2, pp. 789-793, ISSN: 0308-8146 [viewed 24 August 2020]. DOI: 10.1016\/j.foodchem.2012.08.003<\/a>. Available from: https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612012770?via%3Dihub<\/a><\/p>\n

KOHIYAMA, C.Y., et al<\/em>. Antifungal properties and inhibitory effects upon aflatoxin production of Thymus vulgaris L. by Aspergillus flavus<\/em> Link. Food Chemistry <\/em>[online]. 2015, vol. 173, pp. 1006-1010, ISSN: 0308-8146 [viewed 24 August 2020]. DOI: 10.1016\/j.foodchem.2014.10.135<\/a>. Available from: https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814614017099?via%3Dihub<\/a><\/p>\n

NERILO, S.B., et al<\/em>. Antifungal properties and inhibitory effects upon aflatoxin production n by Zingiber officinale essential oil in Aspergillus flavus. International Journal of Food Science and Technology<\/em> [online]. 2016, vol. 51, no. 2, pp. 286-292, e-ISSN: 1365-2621 [viewed 24 August 2020]. DOI: 10.1111\/ijfs.12950<\/a>. Available from: https:\/\/ifst.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/ijfs.12950<\/a><\/p>\n

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To read the article, access it<\/h3>\n

NERILO, S.B., et al<\/em>. Antifungal activity and inhibition of aflatoxins production by Zingiber officinale Roscoe essential oil against Aspergillus flavus in stored maize grains. Cienc. Rural<\/em> [online]. 2020, vol. 50, no. 6, e20190779, ISSN: 1678-4596 [viewed 24 August 2020]. DOI: 10.1590\/0103-8478cr20190779<\/a>. Available from: http:\/\/ref.scielo.org\/6cfy55<\/a><\/p>\n

External links<\/h3>\n

Ci\u00eancia Rural \u2013 CR: <http:\/\/www.scielo.br\/cr<\/a>><\/p>\n

Ci\u00eancia Rural <http:\/\/coral.ufsm.br\/ccr\/cienciarural\/<\/a>><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Food products and goods, such as corn kernels, may eventually be contaminated by fungi. In recent research, ginger essential oil was analyzed as a possible alternative to be a synthetic fungicides, by inhibiting the development of fungi in corn kernels. The results showed antifungal efficacy of the essential oil of ginger against the fungus Aspergillus flavus<\/em>. …<\/span> Read More →<\/span><\/a><\/span><\/p>\n","protected":false},"author":106,"featured_media":1008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,20,12],"tags":[192,21],"class_list":["post-1005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agricultural-sciences","category-cr","category-press-releases","tag-agronomy","tag-ciencia-rural"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/comments?post=1005"}],"version-history":[{"count":3,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1005\/revisions"}],"predecessor-version":[{"id":1010,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/1005\/revisions\/1010"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media\/1008"}],"wp:attachment":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media?parent=1005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/categories?post=1005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/tags?post=1005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}