Journal of Food, Agriculture and Environment

Vol 10, Issue 2,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Antifungal activity of some essential oils on Aspergillus flavus growth and aflatoxin production


Roquia El-Habib

Recieved Date: 2012-01-16, Accepted Date: 2012-05-06


Several natural commercially available food additives  (marjoram, mint, basil, coriander, thyme, dill and rosemary) including essential oils were tested for their influence on growth and aflatoxin B1 production by A. flavus strain. Yeast extract- sucrose (YES) growth media at 25°C were also used for growth and aflatoxin B1 production by the tested strain. Aflatoxin production was determined by high performance liquid chromatography (HPLC).The obtained results showed that the tested essential oils caused a highly significant inhibition on fungal growth as well as the aflatoxin B1 production by the A.flavus strain. Results showed that essential oils of dill, coriander, basil, marjoram, rosemary, mint and thyme have antifungal activities against A. flavus and aflatoxin B1 production in vitro. Dill EO is the most effective against aflatoxin production, while both EOs of thyme and basil delayed the growth of A. flavus and complete inhibition was observed at 150 µl/100 ml medium. The data also showed that the essential oils added to the culture media were an effective practical way to control the aflatoxin B1 production and consequently to avoid its toxic effect. 


Antifungal activity, Aspergillus flavus, aflatoxin, essential oils, Saudi Arabia

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 274-279

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