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Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium
Author(s) -
FARAG R. S.,
DAW Z. Y.,
ABORAYA S. H.
Publication year - 1989
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.1365-2621.1989.tb08571.x
Subject(s) - thymol , borneol , essential oil , eugenol , aspergillus parasiticus , sage , food science , aflatoxin , chemistry , mycelium , mycotoxin , penicillium citrinum , botany , biology , organic chemistry , traditional chinese medicine , pathology , nuclear physics , medicine , physics , alternative medicine
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.