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标题：The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions
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作者：Adam Perczak ; Krzysztof Juś ; Daniela Gwiazdowska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：9
页码：1-14
DOI：10.3390/foods8090403
出版社：MDPI Publishing
摘要：Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.
关键词：deoxynivalenol; essential oils; reduction; mycotoxin; food safety; LC-MS/MS deoxynivalenol ; essential oils ; reduction ; mycotoxin ; food safety ; LC-MS/MS