Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil Kasi Murugan, K. Anandaraj, and Saleh A. Al-Sohaibani
Mitigation of xerophilic storage fungi-associated aflatoxin threat in culinary oil will be a new technology advantage to food industries. Groundnut oil isolate Aspergillus flavus MTCC 10680 susceptibility to Allium species (A. sativum L., A. cepa L., and A. cepa var. aggregatum) extracts, composition, and in silico confirmation of extract’s phytoconstituent aflatoxin synthesis inhibition were determined. The behavior of seasoning carrier medium groundnut oil in the presence of Allium was also determined. All the Allium species extracts exhibited concentration dependent in vitro inhibition on mycelial biomass, radial growth, and toxin elaboration. The gas chromatography-mass spectrometry revealed the presence of 28, 16, and 9 compounds in the extracts of A. sativum, A. cepa, A. cepa var. aggregatum, respectively. The Allium phytocostituents-like hexadecanoic acid, 5-Octanoyl-2,4,6(1H,3H,5H)-pyrimidinetrione, Guanosine, and so on, showed higher binding energy with aflatoxin synthesis key enzyme ver1. Allium seasoning increased the typical nutty odor of the groundnut oil with sweet aroma note as well as intensification of pale yellow color. Allium seasoning exhibited the highest aflatoxin detoxification and aroma development without any nutritional loss. Culinary oil Allium seasoning has anti-aflatoxin and food additive potential for use in food industries. Abstract:
This research would have practical applications in food industries using oil in terms of aflatoxin detoxification, an aroma increase without any nutritional loss. It reports the behavior and effects of culinary Allium during seasoning on groundnut oil. The obtained result highlights seasoning-mediated changes in sensory, nutritional composition and detoxification of groundnut oil along with the antifungal preservative potential of Allium extracts on them. It may serve as a scientific guidance for groundnut oil industries to develop better and the consumer appreciating aroma along with aflatoxin mitigation through Allium seasoning application.
Practical Application:
Introduction Edible plant oils have become the principal ingredients of our diet in recent times and their consumption is increasing due to their perception as supplementary nourishing alternatives to animalbased fats and oils (Mahoney and Molyneux 2010). Their lipid peroxidation and microbial contamination are not only the key food quality deteriorating factors but also leads to disease and economic losses and hence exert enormous pressure on the food industry (Ye and others 2013) using them. Ancient people knew the ways of extending the storage life of foods through a number of methods and use of ingredients, including garlic, cinnamon, clovelike spices that controls or prevents the food loss. Further, the spices are the desirable food ingredients for creating and exploring new tasty products (Ceylan and Fung 2004). Hence, these nutraceutical spices occupies a prominent place even in our daily diets as they were in antique as flavor and taste enhancer as well as a rich source of dietary medicine. In addition, these spices can turn an ordinary meal into a savory delight, without the addition of calories, fat, added salt, or artificial flavors. They also serve as MS 20131417 Submitted 10/7/2013, Accepted 12/23/2013. Authors Murugan and Sohaibani are with the Dept. of Botany and Microbiology, College of Science, King Saud Univ., P.O. Box 2455, Riyadh, 11451, Saudi Arabia. Author Anandaraj is with Shanmuga Industries Arts and Science College, Tiruvannamalai 606601, Tamil Nadu, India. Direct inquiries to author Murugan (E-mail:
[email protected]).
R C 2014 Institute of Food Technologists
doi: 10.1111/1750-3841.12367 Further reproduction without permission is prohibited
rich source of antioxidants as well as health promoting and disease burden-reducing phytonutrients. In spite of this, the line between culinary and therapeutic use of spices has been vague from olden days to the present (Dog 2006). Seasoning is the process mostly through which ingredients as spices are added into foods like typical tasty and flavored Indian and other southeastern cuisines primarily for the savor they impart. Seasoning uses a number of culinary oils as an essential medium for carrying, reducing the harshness, and increasing the flavor and aroma of spices. Onions and onion flavors are important seasonings widely used in food processing (Ye and others 2013). Groundnut oil used largely in South Asian, Chinese, and Southeast Asian cuisine as salad oil or for cooking (Murugan and others 2013) is recovered from groundnut (Arachis hypogaea L.), an agricultural produce showing highest aflatoxin (AF) contamination in all geographical locations. The distribution of AFs during oil processing into particulate or soluble form varies along with the oil chemical composition, and the efficiency of particulate matter separating filter press. However, bulks of the AFs are removed along with solid material (Samarajeewa and others 1985), in many parts of the world, raw groundnut oils are used with no conventional refining due to its characteristic nutty aroma flavor and availability from local expellers. As expected, the groundnut oil might have reminiscent AF. AF-associated health, economic threats, and the impossibility of their complete contamination avoidance
Vol. 79, Nr. 4, 2014 r Journal of Food Science M643
M: Food Microbiology & Safety
Keywords: aflatoxin, edible oil, fatty acid, GC-FID, HPLC
Evaluation of Allium and its seasoning . . . necessitates the development or finding of new technologies for their control and detoxification. Among the numerous physical and chemical AF detoxification and control methods, no one, in fact, meets the essential efficacy, safety, and cost requirements along with limitations like nutrient loss, and so on (Tripathi and Mishra 2010). Even though several AF detoxification studies on various foods are available, literature overall is silent on culinary oil. Numerous species of the genus Allium are used as vegetables and spices for many centuries (Abid-Essefi and others 2012) apart from their traditional medicine use. Globally, onions are the most widely consumed Allium vegetables (Xiao and Parkin 2007). Onions (Allium cepa L.) and shallots (A. cepa var. aggregatum) occupy a mammoth market share (Bonaccorsi and others 2008). Their rich phytonutrient sources are used for the treatment or prevention
of a number of diseases. Recently, their antioxidant and anticancer activities have renewed research interest on them (Lanzotti and others 2012). Their cysteine derivatives, vitamins, flavonoids, terpenoids, carotenoids, phytoestrogens, minerals, phenolic compounds, including gallic acid, ferulic acid, protocatechuic acid, quercetin, quercetin glycoside, kaempferol, and so on, are found to have effective antioxidant activity and hence are suggested as common dietary source antioxidants as well as food preservative agents (Prakash and others 2007; Dini and others 2008; Ye and others 2013). In lieu of the above, it is reasonable to believe that there is a reason to season vegetable oil with culinary Allium plants which deserves more intensive study. Although onion has been used time immemorial, scientific support for their food preservative and detoxifying activity is scarce.
Figure 1–Phylogenetic tree constructed from Aspergillus flavus MTTC 10680 ITS1 5.8S rDNA sequences.
M: Food Microbiology & Safety Figure 2–Effect of Allium sativum, A. cepa, and A. cepa var. aggregatum extracts on the growth in terms of produced wet (WW) and dry (DW) weight biomass of A.flavus MTCC 10680.
M644 Journal of Food Science r Vol. 79, Nr. 4, 2014
Evaluation of Allium and its seasoning . . . food ingredients during food preparation lead to loss of heat-labile biologically active compounds to some extent and hence their relative activity. They promote mutual reaction at the same time (Bao and others 2004). Hence, for completely utilizing the healthpromoting and the preservative functional activities of food components, understanding their behavior during the cooking process become essential. These days, vegetable oils of different kinds are available in the market. Consumers, much more conscientious of the influence of food on their health, want to understand (Silva and others 2010) their performance and behavior during cooking processes. Good
M: Food Microbiology & Safety
Recent studies on the aqueous extract of Allium plants showed their bacterial and fungal inhibitory activity. Seven species of Allium were found to have antifungal activity (Benkeblia 2004). The compounds like allicin (Davis 2005), fistulosin (Benkeblia 2004), ceposides (Lanzotti and others 2012), and so on, were found to exert antifungal activity. The active components of the culinary Allium plants, including the polyphenols, were thought to have flavor enhancing, antioxidative, cholesterol-lowering effects along with antimutagenic activities. The antimicrobial compounds were found to have preservative activity which may extend the shelf life of foods. Heating of reaction system composed of multi-
Figure 3–HPLC chromatograms of A. flavus MTCC 10680 aflatoxin elaborations in YES medium incorporated with extracts of Allium sativum (A), A.cepa (B), and A. cepa var aggregatum (C). (D–F) shows the HPLC aflatoxin analysis chromatogram of groundnut oil seasoned with A.sativum (D), A.cepa (E), as well as A. cepa var aggregatum (F). Vol. 79, Nr. 4, 2014 r Journal of Food Science M645
Evaluation of Allium and its seasoning . . . Table 1–In vitro mycelial growth and aflatoxin inhibition of Aspergillus flavus MTCC 10680 as a result of Allium extracts at different concentrations. Growth inhibitory activity of Allium extracts on Biomass
S. Nr.
Name of the culinary Concentration Allium species (μL)
1 2
Control A. sativum L.
3
4
A. cepa L
A. cepa L. var. aggregatum
500 1000 1500 2000 2500 500 1000 1500 2000 2500 500 1000 1500 2000 2500
Wet wta
Dry wta
5.52 ± 0.65 1.05 0.52 ± 0.05 0.35 − − − − 4.66 ± 0.73 1.03 4.46 ± 0.78 0.99 3.25 ± 0.31 0.74 2.58 ± 0.22 0.69 1.68 ± 0.21 0.59 5.47 ± 0.78 0.94 4.28 ± 0.61 0.80 3.26 ± 0.38 0.75 2.94 ± 0.21 0.70 2.80 ± 0.21 0.64
± ± − − − − ± ± ± ± ± ± ± ± ± ±
0.13 0.0
0.16 0.18 0.14 0.11 0.13 0.17 0.12 0.14 0.14 0.11
Radial growth % Colony % inhibition diameterb inhibition
90.5
15.5 19.20 41.1 53.2 69.5 1 22.4 40.9 46.7 49.7
10 3 3 3 3 3 6 4 3 3 3 5 4 4 3 3
± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±
0.4 0.0 0.0 0.0 0.0 0.0 0.4 0.2 0.3 0.0 0.0 0.3 0.3 0.2 0.2 0.3
Aflatoxin inhibitory activity AFB1 c
% inhibition
130.06 ± 0.85
AFB2 c
% inhibition
26.9 ± 0.3
70
40 60 70 70 70 50 60 60 70 70
0.50 ± 0.1
99.62%
