Assessment of preservative potential of Cinnamomum zeylanicum Blume essential oil against food borne molds, aflatoxin B1 synthesis, its functional properties and mode of action

• Chemical characterization of Cinnamomum zeylanicum essential oil (EO).
• C. zeylanicum EO against food deteriorating mold and aflatoxin B1 production
• Elucidation of mode of action of C. zeylanicum EO against toxigenic Aspergillus flavus
• Efficacy of C. zeylanicum EO as plant based food preservative with functional properties

The present study explores the efficacy of Cinnamomum zeylanicum essential oil (CZEO) against food-borne molds, aflatoxin B1 secretion, its functional properties and mode of action. GC–MS results revealed, phenol, 2-methoxy-3-(2-propenyl)- (74.65%) and caryophyllene (8.46%) as major compounds of CZEO. The CZEO caused complete inhibition of all test molds and aflatoxin B1 secretion at 0.25 to 0.6 μL/mL and 0.3 μL/mL respectively. Atomic absorption spectroscopy and scanning electron microscopic studies revealed a significant reduction in ergosterol content, increased leakage of ions and disruption in cell membrane of A. flavus exposed to CZEO. Total equivalent antioxidant capacities of CZEO were observed as 5.47, 11.99 and 2.66 mM trolox/mg for DPPH, FRAP and ABTS+ respectively. The phenolic content was measured as 106.95 μg gallic acid equivalents/mg of CZEO. The CZEO caused considerable inhibition of acetylcholinesterase and butyrylcholinesterase enzyme activities.Industrial relevanceThe findings suggest that CZEO could be used for the development of eco-friendly food preservatives with functional properties.