Chemically characterised Pimenta dioica (L.) Merr. essential oil as a novel plant based antimicrobial against fungal and aflatoxin B1 contamination of stored maize and its possible mode of action

Abstract

The chemical characterisation of Pimenta dioica essential oil (PDEO) revealed the presence of 50 components, amongst which α-Terpineol (30.31%) was the major component followed by β-Linalool (6.75%) and γ-Terpinene (4.64%). The oil completely inhibited the growth of aflatoxin B₁ secreting strain Aspergillus flavus LHP-VS-8 and aflatoxin B₁ production at 2.5?µL/mL and 1.5?µL/mL, respectively. The oil caused dose dependent reduction of methylglyoxal (an AFB₁ inducer), enhanced leakage of Ca²⁺, Mg²⁺ and K⁺ ions and significantly reduced ergosterol content of fungal plasma membrane. During in situ experiments, PDEO exhibited complete protection of fumigated maize cob slices from fungal infestation without affecting seed germination. The chemically characterised PDEO is recommended as a plant based preservative and shelf life enhancer of food commodities by preventing fungal growth, AFB₁ production and lipid peroxidation. This is the first report on PDEO as inhibitor of AFB₁ secretion and methylglyoxal biosynthesis.