Investigating the Role of Oregano and Cumin Essential Oils in Curbing Aspergillus flavus Growth in Almonds

Subject Areas : Almond

Abdullayeva Maksudakhan ¹ (Associate Professor, Department of Botany, Biotechnology and Ecology, Faculty of Natural Sciences, Fergana State University., Ferghana city, Uzbekistan )
Majeed M. Abid ² (Department of pharmacy, Al-Hadi University College, Baghdad,10011, Iraq.)
Nader A. Salman ³ (Department of pharmacy, Al-Manara College For Medical Sciences, (Maysan),Iraq)
Mohaned Mohammed Hani ⁴ (Department of Medical Instrumentation Engineering Techniques, Imam Ja'afar Al-Sadiq University, Al‐Muthanna, 66002, Iraq)
Shakir Mahmood Saeed ⁵ (Department of Pharmacy, Al-Noor University College, Nineveh, Iraq )
Muntadher Kadhum Sultan ⁶ (Department of Pharmacy, Mazaya University College, An Nasiriyah, Dhi Qar, Iraq)
Abed J. Kadhim ⁷ (Pharmaceutical Chemistry Department, Al-Nisour University College, Baghdad Iraq )
Nahed Mahmood Ahmed ⁸ (College of Pharmacy, National University of Science and Technology, Dhi Qar, Iraq)
E.T. Berdiyev ⁹ (Tashkent State Agrarian University, Tashkent Region Kibray District, University Street 2, Tashkent, Uzbekistan )
Gulnara Makhsudova ¹⁰ (Senior Lecturer at the Faculty of Natural Sciences of Fergana State University, Ferghana city, Uzbekistan)
Dadakhon Abdullaev ¹¹ (Teacher of the Department of Fruits and Vegetables at the Urganch State University, Khorazm Region, Uzbekistan )
Khalmatova Shakhstakan Madaminovna ¹² (Associate Professor, Candidate of agriculture Sciences, Faculty of natural Science, Fergana State University, Ferghana city, Uzbekistan)
A.M. Khurramov ¹³ (International School of Finance and Technology, Tashkent, Uzbekistan)

Received: 2023-10-13 Accepted : 2024-06-10 Published : 2024-07-14

Keywords: Aspergillus flavus, Cumin, Essential oils, Oregano,

Abstract :

This study explores the antifungal efficacy of oregano and cumin essential oils against Aspergillus flavus in almonds. Our findings revealed that oregano oil at a concentration of 150 µg l-1 was significantly more effective in inhibiting Aspergillus flavus growth than cumin oil at 300 µg l-1. After a 10-day incubation period, almonds treated with oregano oil exhibited an average fungal infection rate of just 5%, compared to 58% for cumin oil-treated almonds, and a high 95% in untreated control samples. This indicates a remarkable 94% reduction in Aspergillus flavus growth for oregano oil-treated almonds in comparison to the control group. In contrast, cumin oil showed a 39% decrease in fungal contamination relative to the control, demonstrating its lesser but notable antifungal potential. The study also found that almonds with dry peel had lower mold contamination rates than those with green peel when treated with these essential oils, highlighting the protective role of the hardened endocarp. Thirteen panellists rated almond qualities using a 9-point scale. Cumin oil treated almonds had higher aroma and flavor ratings than oregano oil and control almonds. Cumin offered a spicy aroma and harmonious flavor, while oregano had a medicinal aroma and bitter taste. Cumin effectively inhibited fungal growth and maintained almond quality. Sensory analysis showed a consumer preference for the aroma and taste of cumin oil-treated almonds, despite the lower antifungal efficacy. Overall, this research underscores the potential of oregano and cumin essential oils as sustainable alternatives to synthetic preservatives in controlling Aspergillus flavus infection in almonds post-harvest.

References:

Albayrak ÇB (2019) Bacillus species as biocontrol agents for fungal plant pathogens. Bacilli and Agrobiotechnology: Phytostimulation and Biocontrol. 2, 239–265.
Al-Mariri A, Safi M (2014) In vitro antibacterial activity of several plant extracts and oils against some gram-negative bacteria. Iranian Journal of Medical Sciences. 39, 36.
Böhme K, Barros-Velázquez J, Calo-Mata P, Aubourg SP (2013) Antibacterial, antiviral and antifungal activity of essential oils: Mechanisms and applications. Antimicrobial Compounds: Current Strategies and New Alternatives. Springer. 51–81.
Chakraborty M, Afrin T, Munshi SK (2020) Microbiological quality and antimicrobial potential of extracts of different spices. Food Research. 4, 375–379.
Chaudhari AK, Singh VK, Das S, Dubey NK (2021) Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system. Food and Chemical Toxicology. 149, 112019.
DePeters EJ, Swanson KL, Bill HM, Asmus J, Heguy JM (2020) Nutritional composition of almond hulls. Applied Animal Science. 36, 761–770.
Elgorban AM, Bahkali AH, El-Metwally MA, Elsheshtawi M, Abdel-Wahab MA (2015) In vitro antifungal activity of some plant essential oils. International Journal of Pharmacology. 11, 56–61.
Firouzbakht S, Ebadi A, Imani A, Davoudi D, Abdoosi V (2021) Selection Almond Superior Genotypes Form F1 Segregated Population of ‘Tuono’\times‘Shokoufe’Cultivars. Journal of Nuts. 12, 293–309.
Fratini F, Mancini S, Turchi B, Sparagni D, Al-Gwad AA, Najar B, Pistelli L, Cerri D, Pedonese F (2019) Antimicrobial activity of three essential oils (cinnamon, manuka, and winter savory), and their synergic interaction, against Listeria monocytogenes. Flavour and Fragrance Journal. 34, 339–348.
Hu Fei, Tu X-F, Thakur K, Hu Fan, Li XL, Zhang Y-S, Zhang JG, Wei ZJ (2019) Comparison of antifungal activity of essential oils from different plants against three fungi. Food and Chemical Toxicology. 134, 110821.
Imani A, Amani G, shamili M, Mousavi A, Rezai H, RasoulI M. José Martínez- García P (2021) Diversity and broad sense heritability of phenotypic characteristic in almond cultivars and genotypes. International Journal of Horticultural Science and Technology. 8, 281-289.
Jafarzadeh S, Abdolmaleki K, Javanmardi F, Hadidi M, Mousavi Khaneghah A (2022) Recent advances in plant-based compounds for mitigation of mycotoxin contamination in food products: Current status, challenges and perspectives. International Journal of Food Science & Technology. 57, 2159–2170.
Jahanbani R, Ghaffari SM, Vahdati K, Salami M, Khalesi MR, Sheibani N, Moosavi-Movahedi AA (2018) Kinetics study of protein hydrolysis and inhibition of angiotensin converting enzyme by peptides hydrolysate extracted from walnut. International Journal of Peptide Research and Therapeutics. 24(1), 77-85.
Ji M, Li J, Fan L (2022) Study on the antifungal effect and mechanism of oregano essential oil fumigation against Aspergillus flavus. Journal of Food Processing and Preservation. 46, e17026.
Kamareh A, Sharafi Y, Ghanbari A (2015) Identification of Self-incompatibility Alleles in Some Almond Genotypes by Degenerate S-RNase Primers. Journal of Nuts. 6, 165–172.
Khorasani S, Azizi MH, Barzegar M, Hamidi-Esfahani Z, Kalbasi-Ashtari A (2017) Inhibitory effects of cinnamon, clove and celak extracts on growth of Aspergillus flavus and its aflatoxins after spraying on pistachio nuts before cold storage. Journal of Food Safety. 37, e12383.
Mahbobinejhad Z, Aminian H, Ebrahimi L, Vahdati K. (2019) Reduction of aflatoxin production by exposing Aspergillus flavus to CO2. Journal of Crop Protection 8(4), 441-448.
Nooralden ZN (2022) Isolation And Identification Of Fungi Associated With Walnuts, Almonds, Hazelnuts, Cashews, Pistachios And Peanuts Using Molecular Diagnostics Technique (PCR) In The Local Markets Of Kirkuk Governorate/Iraq. Journal of Pharmaceutical Negative Results. 156–160.
Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K (2021) Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Comprehensive Reviews in Food Science and Food Safety. 20, 3344–3387.
Perczak A, Gwiazdowska D, Gwiazdowski R, Juś K, Marchwińska K, Waśkiewicz A (2019a) The inhibitory potential of selected essential oils on Fusarium spp. growth and mycotoxins biosynthesis in maize seeds. Pathogens. 9, 23.
Perczak A, Gwiazdowska D, Marchwińska K, Juś K, Gwiazdowski R, Waśkiewicz A (2019b) Antifungal activity of selected essential oils against Fusarium culmorum and F. graminearum and their secondary metabolites in wheat seeds. Archives of Microbiology. 201, 1085–1097.
Pica AL, Silvestri C, Cristofori V (2022) Cultivar-Specific Assessments of Almond Nutritional Status through Foliar Analysis. Horticulturae. 8, 822.
Redondo-Blanco S, Fernández J, López-Ibáñez S, Miguélez EM, Villar CJ, Lombó F (2020) Plant phytochemicals in food preservation: Antifungal bioactivity: A review. Journal of Food Protection. 83, 163–171.
Rodrigues P, Venâncio A, Lima N (2013) Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts. European Journal of Plant Pathology. 137, 197–209.
Rodrigues P, Venâncio A, Lima N (2012a) Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins. Food Research International. 48, 76–90.
Rodrigues P, Venâncio A, Lima N (2012b) Aflatoxigenic fungi and aflatoxins in Portuguese almonds. Scientific World Journal. 2012, 9.
Sarikhani S, Vahdati K, Ligterink W (2021) Biochemical properties of superior persian walnut genotypes originated from southwest of Iran. International Journal of Horticultural Science and Technology. 8, 13-24.
Shi T, Cao Jiarui, Cao Jun, Zhu F, Cao F, Su E (2023) Almond (Amygdalus communis L.) Kernel Protein: A Review on the Extraction, Functional Propertiesand Nutritional Value. Food Research International. 167, 112721.
Suraka B, Ibrahim D, Suleman K, Usman U, Usman SI (2022) Antifungal activity of Moringa oleifera leaves crude extract against Aspergillus flavus and Rhizopus stolonifer. Dutse Journal of Pure and Applied Sciences. 7, 9-17.
Tian F, Woo SY, Lee SY, Park SB, Zheng Y, Chun HS (2022) Antifungal Activity of Essential Oil and Plant-Derived Natural Compounds against Aspergillus flavus. Antibiotics. 11, 1727.
Valdés A, Garrigós MC, Jiménez A (2022) Extraction and Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications. Membranes. 12, 806.
Vallverdú-Queralt A, Regueiro J, Martínez-Huélamo M, Alvarenga JFR, Leal LN, Lamuela-Raventos RM (2014) A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry. 154, 299–307.
Wu TL, Zhang BQ, Luo XF, Li AP, Zhang SY, An JX, Zhang ZJ, Liu YQ (2023) Antifungal efficacy of sixty essential oils and mechanism of oregano essential oil against Rhizoctonia solani. Industrial Crops and Products. 191, 115975.