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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
Author(s) -
KocićTanackov Sunčica,
Dimić Gordana,
Lević Jelena,
Tanackov Ilija,
Tepić Aleksandra,
Vujičić Biserka,
GvozdanovićVarga Jelica
Publication year - 2012
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.1750-3841.2012.02662.x
Subject(s) - allium sativum , aspergillus versicolor , sterigmatocystin , allium , food science , mycelium , chemistry , garlic oil , diallyl disulfide , citrinin , mycotoxin , botany , biology , aspergillus , biochemistry , apoptosis
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.