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Open AccessArticle

Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products

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Chemistry Area, Deanship of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 Sur #1103 Barrio Santiago, Puebla C.P. 72410, Mexico
2
Department of Medicine, Division of Infectious Disease, University of British Columbia, 2660 Oak Street, Vancouver, BC V6H 3Z6, Canada
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Department of Chemical and Food Engineering, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico
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Department of Chemical Biological Sciences, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 213; https://doi.org/10.3390/foods10020213
Received: 13 November 2020 / Revised: 17 December 2020 / Accepted: 29 December 2020 / Published: 21 January 2021
(This article belongs to the Section Grain)
Wheat grains are exposed to several plagues after harvesting and during storage. These plagues include bacteria, fungi, and insects with detrimental outcomes to their quality and heavy losses to the farmers. Fungi are of special interest because of their ability to produce mycotoxins with health concerns. Once grains are harvested, synthetic fungicides, which are sprayed before long-term storage, normally control fungi; however, these synthetic products represent a health concern because of their toxicities. Previously, we reported the antifungal activity of the essential oils extracted from Porophyllum linaria, Agastache mexicana, and Buddleja perfoliata against fungal strains isolated from stored wheat. In this study, we sprayed wheat grains with the same essential oils to measure their persistence interval and to prepare baked products to assess potential changes in their physical properties. The persistence interval of the essential oils in grains indicated that it takes between 63 and 134 days to eliminate 90% of the original compounds. This extended time of the compounds in the grains together with a lack of physical properties modifications of the flour and baked products (post-treatment) suggest that the presence of oils in the grains is potentially safe to use. The solid data denote the technological feasibility of the treatment and the possible management of residues through adequate safety intervals. View Full-Text
Keywords: Porophyllum linaria; Agastache mexicana; Buddleja perfoliata; essential oils; flour; cookies; persistence interval Porophyllum linaria; Agastache mexicana; Buddleja perfoliata; essential oils; flour; cookies; persistence interval
MDPI and ACS Style

Juárez, Z.N.; Bach, H.; Bárcenas-Pozos, M.E.; Hernández, L.R. Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods 2021, 10, 213. https://doi.org/10.3390/foods10020213

AMA Style

Juárez ZN, Bach H, Bárcenas-Pozos ME, Hernández LR. Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods. 2021; 10(2):213. https://doi.org/10.3390/foods10020213

Chicago/Turabian Style

Juárez, Zaida N.; Bach, Horacio; Bárcenas-Pozos, María E.; Hernández, Luis R. 2021. "Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products" Foods 10, no. 2: 213. https://doi.org/10.3390/foods10020213

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