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INHIBITION OF AFLATOXIN‐PRODUCING FUNGI BY ONION EXTRACTS
Author(s) -
SHARMA ARUN,
TEWARI G. M.,
SHRIKHANDE A. J.,
PADWALDESAI S. R.,
BANDYOPADHYAY C.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06484.x
Subject(s) - aspergillus parasiticus , aflatoxin , chemistry , food science , ethyl acetate , potency , ether , antifungal , fungal growth , botany , biochemistry , biology , in vitro , organic chemistry , microbiology and biotechnology
Various extractives of onion were tested for their inhibitory activity towards the growth of the aflatoxin‐producing fungi, Aspergillus flavas and A. parasiticus. Ether extract and lachrymatory factor (LF), which has been earlier identified as thiopropanal‐s‐oxide, were found to have potent antifungal activity. Steam‐distilled onion oil, which is devoid of LF, was not as potent as ether extract and LF. Its major component, dipropyldisulfide was ineffective as a fungal inhibitor. Ethyl acetate extract containing phenolics was also ineffective. Exposure of onions to gamma‐irradiation at a sprout‐inhibiting dose (6 krad) did not alter the inhibitory potency of the onion extractives which, however, appeared to be heat‐labile.