Amira El sayed Abdel Aziz
Asst. Professor
Evaluation of the efficacy of ozonated olive oil for controlling the growth of Alternaria alternata and its toxins
Heliyon • 2023
Publication Information
Authors
Amira E Sehim; Rasha Y Abd Elghaffar; Amany M Emam; Tarek A El-Desouky
Keywords
Antifungal activity; Ozonated olive oil (OZO); Alternaria toxins (ATs); Alternaria alternata
Fungicides and orange fruits
Journal
Heliyon
Publisher
Elsevier
Volume
9
Issue
7
Pages
Not Available
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Toxigenic fungi infect fruits and vegetables either during harvest or storage and create mycotoxins as secondary metabolites, which pose a serious threat to human and animal health
throughout the food chain. Therefore, the objective of this study was to determine the inhibitory
effect of OZO against the growth and spore germination of the Alternaria alternata fungal strain.
Additionally, evaluation of the synthesis inhibition of Alternaria toxins (ATs), among which are
alternariol (AOH), alternariol-9-methyl ether (AME), and tenuazonic acid (TeA) in the potato
dextrose broth (PDB) medium and orange fruit after harvest. The results indicated that the inhibition zone was 29.0 ± 1.2 mm at 20 mg/L of OZO. The MIC and MFC values were recorded at
0.186 and 1.57 mg/mL, respectively. In this regard, OZO prevented conidia germination at 98.8%
with the treatment of 5 mg/mL. OZO at 20 mg/mL was efficacious in producing a high loss in ATs
production in the PDB medium, reaching 73.4, 76, and 67.1% for AOH, AME, and TeA, respectively. In addition, OZO prevents the biosynthesis of AOH and AME during the storage of orange fruits compared with the positive control sample. In contrast, 20 mg/mL reduced TeA accumulation and the appearance of Alternaria brown spot (ABS) in orange. To the best of our knowledge, this is the first report that studies OZO to control ATs in vitro in orange fruits.
throughout the food chain. Therefore, the objective of this study was to determine the inhibitory
effect of OZO against the growth and spore germination of the Alternaria alternata fungal strain.
Additionally, evaluation of the synthesis inhibition of Alternaria toxins (ATs), among which are
alternariol (AOH), alternariol-9-methyl ether (AME), and tenuazonic acid (TeA) in the potato
dextrose broth (PDB) medium and orange fruit after harvest. The results indicated that the inhibition zone was 29.0 ± 1.2 mm at 20 mg/L of OZO. The MIC and MFC values were recorded at
0.186 and 1.57 mg/mL, respectively. In this regard, OZO prevented conidia germination at 98.8%
with the treatment of 5 mg/mL. OZO at 20 mg/mL was efficacious in producing a high loss in ATs
production in the PDB medium, reaching 73.4, 76, and 67.1% for AOH, AME, and TeA, respectively. In addition, OZO prevents the biosynthesis of AOH and AME during the storage of orange fruits compared with the positive control sample. In contrast, 20 mg/mL reduced TeA accumulation and the appearance of Alternaria brown spot (ABS) in orange. To the best of our knowledge, this is the first report that studies OZO to control ATs in vitro in orange fruits.