The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions

Adam Perczak , Krzysztof Juś , Daniela Gwiazdowska , Katarzyna Marchwińska , Agnieszka Waśkiewicz


Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.
Author Adam Perczak - Uniwersytet Przyrodniczy w Poznaniu
Adam Perczak,,
, Krzysztof Juś (WT / KPPJ)
Krzysztof Juś,,
- Department of Natural Science and Quality Assurance
, Daniela Gwiazdowska (WT / KPPJ)
Daniela Gwiazdowska,,
- Department of Natural Science and Quality Assurance
, Katarzyna Marchwińska (WT / KPPJ)
Katarzyna Marchwińska,,
- Department of Natural Science and Quality Assurance
, Agnieszka Waśkiewicz - Uniwersytet Przyrodniczy w Poznaniu
Agnieszka Waśkiewicz,,
Journal seriesFoods, ISSN 2304-8158, (N/A 70 pkt)
Issue year2019
Publication size in sheets0.65
Article number403
Keywords in Polishdeoksyniwalenol, olejki eteryczne, redukcja, mykotoksyny, bezpieczeństwo żywności, LC-MS/MS
Keywords in Englishdeoxynivalenol; essential oils; reduction; mycotoxin; food safety; LC-MS/MS
Languageen angielski
Score (nominal)70
Score sourcejournalList
ScoreMinisterial score = 70.0, 07-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; WoS Impact Factor: 2018 = 3.011 (2)
Citation count*3 (2020-10-24)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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