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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium
Journal of Food Science, Volume 54, No. 1, Year 1989
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Description
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. Copyright © 1989, Wiley Blackwell. All rights reserved
Authors & Co-Authors
Farag, R. S.
Egypt, Giza
Faculty of Agriculture
Daw, Zakaria Yehia
Egypt, Giza
Faculty of Agriculture
Abo-Raya, Salah H.
Egypt, Giza
Faculty of Agriculture
Statistics
Citations: 314
Authors: 3
Affiliations: 3
Identifiers
Doi:
10.1111/j.1365-2621.1989.tb08571.x
ISSN:
00221147
e-ISSN:
17503841