Anti-aflatoxigenic of Agave Extracts to Increase Their Food Safety Applications

Abu-Seif, Feriala A. Abdel-Hamid; Badr, Ahmed Noah

doi:10.21608/ejchem.2021.80761.4002

Anti-aflatoxigenic of Agave Extracts to Increase Their Food Safety Applications

Document Type : Original Article

Authors

¹ Botany Department, Faculty of Women for Arts, Science, and Education, Ain Shams University.

² Food Toxicology and Contaminants Department, National Research Centre, Cairo, Egypt.

10.21608/ejchem.2021.80761.4002

Abstract

Agave is a broad wild plant growing in arid soil, with medicinal and cosmetic applications. This study aimed to evaluate antifungal activities of normal and treated Agave extracts. Fourier transmitted infrared apparatus (FTIR) analyzed changes in the chemical composition of several extracts. The gas chromatography-mass spectrum (GC-MS) was utilized to explore each extract component. Aflatoxin reduction due to extract-treatment in fungal media was investigated by high-performance liquid chromatography (HPLC). The juice of the Agave reflected the best antifungal compared to eleven plants. The GC spectrum showed various components that mainly possess antifungal potency, components with antibacterial were also present. Water extraction manifested high antifungal activities. Minimal inhibitory concentration varied between 124.5 to 199.9 mg/Kg against pathogenic bacteria, while minimal fungicidal concentration was between 8.7 to 31.3 mg/Kg. Boiled extract reflected changes in chemical composition by FTIR, noted an enhancement of its antimicrobial activity. The best antifungal efficiency recorded against Aspergillus flavus ITEM 698, which produces aflatoxins. The extract application in fungal media gave a suppression of aflatoxin production. These results recommended their applications for food safety amelioration, particularly to control mycotoxigenic fungi contamination.

Keywords