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Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production
Authors:Sun?ica Koci?‐Tanackov  Gordana Dimi?  Jelena Levi?  Ilija Tanackov  Aleksandra Tepi?  Biserka Vuji?i?  Jelica Gvozdanovi?‐Varga
Affiliation:Authors Koci?‐Tanackov, Dimi?, Tepi?, and Vuji?i? are with Faculty of Technology, Univ. of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. Author Levi? is with Maize Research Inst., Zemun Polje, Slobodana Baji?a 1, 11185 Belgrade, Serbia. Author Tanackov is with Faculty of Technical Sciences, Univ. of Novi Sad, Trg Dositeja Obradovi?a 6, 21000 Novi Sad, Serbia. Author Gvozdanovi?‐Varga is with Inst. of Field and Vegetable Crops, Novi Sad, Serbia. Direct inquiries to author Koci?‐Tanackov (E‐mail:suncicat@uns.ac.rs).
Abstract:Abstract: In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium
cepa
L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl‐trisulfide (16.64%), methyl‐propyl‐trisulfide (14.21%), dietil‐1,2,4‐tritiolan (3R,5S‐, 3S,5S‐ and 3R,5R‐ isomers) (13.71%), methyl‐(1‐propenyl)‐disulfide (13.14%), and methyl‐(1‐propenyl)‐trisulfide (13.02%). The major components of garlic EO were diallyl‐trisulfide (33.55%), and diallyl‐disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21‐d incubation of fungi 0.05 and 0.11 μg/mL of onion EO and 0.11 μg/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production. Practical Application: A substitution of synthetic preservatives with natural antimicrobial compounds in food safety to control fungal contamination and mycotoxin production.
Keywords:Aspergillus versicolor  essential oils  garlic (Allium sativum L  )  growth  onion (Allium cepa L  )  sterigmatocystin production
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