Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium |
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| Authors: | R S FARAG Z Y DAW S H ABO-RAYA |
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| Affiliation: | Author Farag is with the Biochemistry Dept., author Daw is with the Microbiology Dept., and author Abo-Raya is with the Food Science Technology Dept., Faculty of Agriculture, Cairo Univ., Giza, Egypt. |
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| Abstract: | Gas-liquid chromatography was used to determine the essential oil compositions of thyme, cumin, clove, caraway, rosemary, and sage. The basic components of these oils were thymol, cumin aldehyde, eugenol, carvonc, borneol and thujonc, respectively. The antifungal potential of the oils against Aspergillus parasiticus were investigated. The essential oils caused complete inhibition of both mycelial growth and aflatoxin production. The effectiveness followed the sequence: thyme > cumin > clove > caraway > rosemary > sage. The major components of the essential oils produced an inhibitory effect at minimum inhibitory concentrations equal to those obtained with the oils. |
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