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Effect of Carum copticum essential oil on growth and aflatoxin formation by Aspergillus strains.
Nat Prod Res. 2015; 29(11):1065-8.NP

Abstract

The objectives of this study were to determine the antiaflatoxin B1 activity in vitro of the essential oil (EO) extracted from the seeds of Carum copticum and to evaluate its antifungal activity in vivo as a potential food preservative. The C. copticum EO exhibited noticeable inhibition on dry mycelium and synthesis of aflatoxin B1 (AFB1) by Aspergillus flavus, completely inhibiting AFB1 production at 4 μL/mL. C. copticum EOs showed the lowest percentages of decayed cherry tomatoes for all fungi compared with the control at 100 μL/mL with values of 5.01 ± 67% for A. flavus and 5.98 ± 54% for Aspergillus niger. The results indicated that the percentage of infected fruits is significantly (p < 0.01) reduced by the EO at 16°C for 30 days. In this case, the oil at 100 μL/mL concentration showed the highest inhibition of fungal infection with a value of 80.45% compared with the control. Thus, the EO of dill could be used to control food spoilage and as a potential source of food preservative.

Authors+Show Affiliations

a Department of Horticultural Science , College of Agricultural Science and Natural Resources, Tehran Science and Research Branch, Islamic Azad University , Tehran , Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25342249

Citation

Kazemi, M. "Effect of Carum Copticum Essential Oil On Growth and Aflatoxin Formation By Aspergillus Strains." Natural Product Research, vol. 29, no. 11, 2015, pp. 1065-8.
Kazemi M. Effect of Carum copticum essential oil on growth and aflatoxin formation by Aspergillus strains. Nat Prod Res. 2015;29(11):1065-8.
Kazemi, M. (2015). Effect of Carum copticum essential oil on growth and aflatoxin formation by Aspergillus strains. Natural Product Research, 29(11), 1065-8. https://doi.org/10.1080/14786419.2014.971796
Kazemi M. Effect of Carum Copticum Essential Oil On Growth and Aflatoxin Formation By Aspergillus Strains. Nat Prod Res. 2015;29(11):1065-8. PubMed PMID: 25342249.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Carum copticum essential oil on growth and aflatoxin formation by Aspergillus strains. A1 - Kazemi,M, Y1 - 2014/10/24/ PY - 2014/10/25/entrez PY - 2014/10/25/pubmed PY - 2015/7/15/medline KW - Carum copticum KW - antiaflatoxin B1 KW - essential oil KW - food preservative SP - 1065 EP - 8 JF - Natural product research JO - Nat Prod Res VL - 29 IS - 11 N2 - The objectives of this study were to determine the antiaflatoxin B1 activity in vitro of the essential oil (EO) extracted from the seeds of Carum copticum and to evaluate its antifungal activity in vivo as a potential food preservative. The C. copticum EO exhibited noticeable inhibition on dry mycelium and synthesis of aflatoxin B1 (AFB1) by Aspergillus flavus, completely inhibiting AFB1 production at 4 μL/mL. C. copticum EOs showed the lowest percentages of decayed cherry tomatoes for all fungi compared with the control at 100 μL/mL with values of 5.01 ± 67% for A. flavus and 5.98 ± 54% for Aspergillus niger. The results indicated that the percentage of infected fruits is significantly (p < 0.01) reduced by the EO at 16°C for 30 days. In this case, the oil at 100 μL/mL concentration showed the highest inhibition of fungal infection with a value of 80.45% compared with the control. Thus, the EO of dill could be used to control food spoilage and as a potential source of food preservative. SN - 1478-6427 UR - https://www.unboundmedicine.com/medline/citation/25342249/Effect_of_Carum_copticum_essential_oil_on_growth_and_aflatoxin_formation_by_Aspergillus_strains_ L2 - https://www.tandfonline.com/doi/full/10.1080/14786419.2014.971796 DB - PRIME DP - Unbound Medicine ER -