标题：Essential oil of Xylopia aethiopica from Cameroon: Chemical composition, antiradical and in vitro antifungal activity against some mycotoxigenic fungi
摘要：AbstractThe aim of this work was to evaluate the chemical composition, antiradical activity and antifungal activity ofXylopia aethiopicaessential oil from Cameroon against five mycotoxigenic fungal strains responsible for the biodegradation of foodstuffs. The Clevenger apparatus was used for the extraction of essential oil from dried fruits, which was subsequently analyzed by CG and CG/ MS for determination of its chemical profile. The incorporation method and the method using the DPPH radical were used respectively for thein vitroevaluation of the antifungal and antioxidant activity of the essential oil ofX. aethiopica. The yield of essential oil was 4.2% (v/w). The main components ofXylopia aethiopicaessential oil were β-pinene (32.16±3.69%), β-phellandrene (10.71±3.05%), Z-γ-bisabolene (10.07±2.61%) and α-pinene (7.39±1.69%). The essential oil ofX. aethiopicashowed a low antiradical activity (SC50=594.58±57.37μg/mL) as compared to that of BHT (SC50=65.03±0.99μg/mL). The essential oil has a good antifungal activity againstAspergillus nigerandFusarium oxysporiumwith a minimum inhibitory concentration of 3000ppm for the two fungal strains and a minimum fungicidal concentration of 3000 and 4000ppm respectively. The essential oil ofX. aethiopicadid not exert a fungicidal effect againstA. flavus,A. fumigatusandA. versicolor, for which the MIC was 4000ppm. The most resistant fungal strain wasAspergillus fumigatus. This study shows that the essential oil ofX. aethiopicahas a real potential as an antifungal agent for controlling fungal growth on foodstuffs.
