home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Chemical composition and in vitro antifungal activity of Zingiber officinale essential oil against foodborne pathogens isolated from a traditional cheese wagashi produced in Benin

Paper Details

Research Paper 01/09/2012
Views (320) Download (6)
current_issue_feature_image
publication_file

Chemical composition and in vitro antifungal activity of Zingiber officinale essential oil against foodborne pathogens isolated from a traditional cheese wagashi produced in Benin

Sessou Philippe, Farougou Souaïbou, Noudogbessi Jean-Pierre, Fanou Brice, Azokpota Paulin, Youssao Issaka, Sohounhloué Dominique
Int. J. Biosci.2( 9), 20-28, September 2012.
Certificate: IJB 2012 [Generate Certificate]
Key: Antifungal activityVolatile extractWagashiZingiber officinale

Abstract

The aim of the present work was to assess some antifungal activity parameters as mycelial growth inhibition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of Zingiber officinale essential oil from Benin against Aspergillus (flavus and tamarii), Fusarium (poae and verticillioides) and Penicillium (citrinum and griseofulvum) species isolated from traditional cheese wagashi. The chemicalcomposition of the essential oil extracted by hydrodistillation with Clevenger apparatus from fresh rhizomes of ginger was studied by GC-FID and GC-MS and showed a-zingiberene (40.7%) as major component with minor compounds in significant percents such as geranial (8.9%), elemol (5.9%), neral (4.5%), camphor (4.3%), limonene (3.7%) and (E, E)-α-farnesene (3.6%). The evaluation of antifungal activity of this oil has shown a less activity against all the species tested with mycelia growth inhibition not exceeding 79.66% excepted Penicillium griseofulvum on which the oil had fungistatic activity with MIC equal to 1000 mg/L. Results obtained in thepresent study reveal that Zingiber officinale essential oil is not a good antifungal agent against moulds species responsible for wagashi deterioration. Its activity may be improved by its combination with other natural active products.

VIEWS 5
Cover PDF

Adams RP. 2007. Identification of essential oil components by Gas Chromatography/Mass Spectrometry, 4th edition; Allured Publishing Corporation Carol Stream. IL.

Aïssi VM, Soumanou MM, Bankolé H, Toukourou F, de Souza CA. 2009. Evaluation of Hygienic and Mycological Quality of Local Cheese Marketed in Benin. Australian Journal of Basic and Applied Sciences 3(3), 2397-2404

Angelini P, Pagiotti R, Menghini A, Vianello B. 2006. Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds. Annals of Microbiology 56(1), 65-69.

Aziz S, Hassan MSM, Nandi S, Naher S, Roy KS, Sarkar PR, Hossain H. 2012. Comparative Studies on Physicochemical Properties and GC-MS Analysis of Essential Oil of the Two Varieties of Ginger (Zingiber officinale). International Journal of Pharmaceutical and Phytopharmacological Research 1(6), 367-370.

Bansod S, Rai M. 2008. Antifungal Activity of Essential Oils from Indian Medicinal Plants Against Human Pathogenic Aspergillus fumigatus and A. niger. World Journal of Medical Sciences 3(2), 81-88.

Barkat M, Bouguerra A. 2012. Study of the antifungal activity of essential oil extracted from seeds of Foeniculum vulgare Mill. for its use as food conservative. African Journal of Food Science 6(9), 239-244.

Burt S. 2004. Essential oils: their antibacterial properties and potential applications in food-areview. Int. J.of Food Microbial 94 (2004) 223-253.

Chidozie Onyenekwe P, Hashimoto S. 1990. The composition of the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe). European Food Research and Technology 209(6), 407-410.

da Silva C.F., Chalfoun M S., de Siqueira M. V., Botelho D. M. dos S., Lima N., Batista RL. 2011. Evaluation of antifungal activity of essential oils against potentially mycotoxigenic Aspergillus flavus and Aspergillus parasiticus. Brazilian Journal of Pharmacognosy 1-9.

Daudu OM, Sekoni AA, Ogundipe SO, Erakpotobor GT, Olugbemi TS. 2012. The effect of supplementation of enzyme on performance and some blood chemistry parameters in broiler finisher chickens fed ginger by-product meal (Zingiber officinale). International Journal of Biosciences 2(7), 59-65.

El-Baroty SG, Abd El Baky HH, Farag SR, Saleh AM. 2012. Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research 4(6), 167-174.

Fawzi EM, Khalil AA, Afifi AF 2009. Antifungal effect of some plant extracts on Alternaria alternata  and Fusarium  oxysporum. African Journal of Biotechnology 8(11), 2590-259.

Filtenborg O, Frisvad JC, Thrane U. 1996. Moulds in food spoilage. International Journal of Food Microbiology 33, 85-102.

Hussain Shahnaz S, Ali M, Ansari Shahid H. 2011. Composition of the volatile oil of Zingiber officinale Roscoe rhizomes and effects of physical factors on the oil. International Research Journal of Pharmacy 2(9), 173-177.

ISO 21527-1, 2008 (F). 2008. Microbiologie des aliments-Méthode horizontale pour le dénombrement des levures et moisissures, Partie 1 : technique par comptage des colonies dans les produits à activité d’eau supérieure à 0,95, 1ère édition 2008-07-01.

Kèkè M, Yèhouénou B, Dahouénon E, Dossou J, Sohounhloué DCK. 2008. Contribution à l’amélioration de la technologie de fabrication et de conservation du fromage peulh waragashi par injection de Lactobacillus plantarum. Annales des Sciences Agronomiques du Benin 10(1), 73-86.

Krittika N, Natta L, Orapin K. 2007. Antibacterial Effect of Five Zingiberaceae Essential Oils. Molecules 12, 2047-2060.

Nasser AL. 2001. Fungal contamination of white cheese at the stage of consumption in Saudi Arabia. Pakistan Journal of Biological Sciences 4(6), 733-735.

Nguefack J, Leth V, Amvam Zollo PH, Mathur SB. 2004. Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi. Int. J. Food Microbiol. 94: 329– 334.

Pino AJ, Marbot R, Rosado A, Batista A. 2004. Chemical Composition of the Essential Oil of Zingiber officinale Roscoe L. from Cuba. Journal of Essential Oil Research 16(3), 186-188.

Pitt JI, Hocking AD. 2009. Fungi and Food spoilage, Springer Dordrecht Heidelberg London New York, USA, p. 518.

Samson A, Hoekstra E, Frisvad JC, Filtenborg O. 1995. Introduction to food-borne fungi. Copyright 1995 Centraalbureau voor Schimmelcultures ISBN 90-70351-27-7, p 322.

Sasidharan I, Menon N. 2010. Comparative chemical composition and antimicrobial activity fresh & dry ginger oils (Zingiber officinale roscoe). International Journal of Current Pharmacy Research 2, 40-43.

Sessou P, Farougou S, Noudogbessi JP, Yèhouenou Boniface, Azokpota P, Youssao I, Menut C, Sohounhloue D. 2012. Chemical composition and antifungal activity of essential oil of fresh leaves of Cinnamomum zeylanicum from Benin against six mycotoxigenic fungi isolated from a traditional cheese wagashi. Elixir Applied Biology 49, 9787-9791.

Sharma R, Sharma G, Sharma M. 2011. Additive and inhibitory effect of antifungal activity of Curcuma longa (Turmeric) and Zingiber officinale (Ginger) essential oils against Pityriasis versicolor infections. Journal of Medicinal Plants Research 5(32), 6987-6990.

Statistica.  2010. Statistica version2010 monoposte 6.0.

Tatsadjieu NL, Dongmo Jazet PM, Ngassoum MB,   Etoa   F-X,   Mbofung   CMF. 2009. Investigations on the essential oil of Lippia rugosa from Cameroun for its potential use as antifungal agent against Aspergillus flavus Link ex Fries. Food Control 20, 161-166.

Wang HF, Yih KH, Huang KF. 2010. Comparative Study of the Antioxidant Activity of Forty-five Commonly Used Essential Oils and their Potential Active Components. Journal Food and Drug Analysis 18(1), 24-33.

Yèhouenou B, Noudogbèssi JP, Sessou P, Avlessi F, Sohounhloué D. 2010. Etude chimique et activités antimicrobiennes d’extraits volatils des feuilles et fruits de Xylopia aethiopica (DUNAL) A. Rich. contre les pathogènes des denrées alimentaires. Journal de la Société Ouest Africaine de Chimie 29, 19-27.

Submit Manuscript