Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production

Journal of Food Science

Volumn 77, Issue 5, 2012, Pages

  Kocić Tanackov, Sunčica ^a   Dimić, Gordana ^a   Lević, Jelena ^b   Tanackov, Ilija ^a   Tepić, Aleksandra ^a   Vujičić, Biserka ^a   Gvozdanović Varga, Jelica ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Maize Research Institute   (Serbia)

^c INSTITUTE OF FIELD AND VEGETABLE CROPS   (Serbia)

Author keywords

Aspergillus versicolor; Essential oils; Garlic (Allium sativum L.); Growth; Onion (Allium cepa L.); Sterigmatocystin production

Indexed keywords

ALLYL COMPOUND; ANTIINFECTIVE AGENT; DIALLYL DISULFIDE; DIALLYL TRISULFIDE; DIMETHYL TRISULFIDE; DISULFIDE; ESSENTIAL OIL; STERIGMATOCYSTIN; SULFIDE; VEGETABLE OIL;

ARTICLE; ASPERGILLUS; BACTERIAL SPORE; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GARLIC; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; ONION; REPRODUCIBILITY;

ALLYL COMPOUNDS; ANTI-INFECTIVE AGENTS; ASPERGILLUS; DISULFIDES; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GARLIC; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OILS, VOLATILE; ONIONS; PLANT OILS; REPRODUCIBILITY OF RESULTS; SPORES; STERIGMATOCYSTIN; SULFIDES;

ALLIUM CEPA; ALLIUM SATIVUM; ASPERGILLUS; ASPERGILLUS VERSICOLOR; FUNGI; SYZYGIUM AROMATICUM;

EID: 84861335280     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02662.x     Document Type: Article

References (39)

1. Basilico MZ, Basilico JC. 1999. Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett Appl Microbiol 23:238-41.
2. Bilgrami KS, Sinha KK, Sinha AK. 1992. Inhibition of aflatoxin production and growth of Asperfillus flavus by eugenol and onion and garlic extracts. Indian J Med Res 96:171-5.
3. Benkeblia N. 2004. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT Food Sci Technol 37:263-8.
4. Benkeblia N, Lanzotti V. 2007. Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation. Food 1(2):193-201.
5. Beuchat LR, Golden DA. 1989. Antimicrobials occurring naturally in foods. Food Technol 43:134-42.
6. Block E, Zhao SH. 1992. Allium chemistry: simple syntheses of antithrombotic cepaens from onion and deoxycepaens from oil of shallot by reaction of 1-propenethiolate with sulfonyl halides. J Org Chem 57(22):5815-7.
7. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods - a review. Int J Food Microbiol 94(3):223-53.
8. Ceylan E, Fung YCD. 2004. Antimicrobial activity of spices. J Rapid Methods Autom Microbiol 12:1-55.
9. Chinaphuti A, Aukkasarakul S. 2008. Inhibition of Aspergillus flavus growth and aflatoxin production using herbal extracts. J Biotechnol 136S:S751-9.
10. Cleveland TE, Carter-Wientjes CH, De Lucca AJ, Boué SM. 2009. Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production. J Food Sci 74(2):H83-7.
11. Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends Food Sci Techol 18:609-25.
12. Davidson PM, Parish ME. 1989. Methods for testing the efficacy of food antimicrobials. Food Technol 43(1):148-55.
13. Dimić G, Kocić-Tanackov S, Karalić D. 2007. Growth inhibition of some Eurotium and Aspergillus species using spice extracts. Proc Nat Sci Matica Srp 113:63-70.
14. Dimić G, Kocić-Tanackov S, Tepić A, Vujičić B, Šumić Z, Gvozdanović-Varga J. 2008. Investigation of antimicrobial activity of onion essential oil. In: Proceedings of the International Conference on Science and Tecnique in the Agri-Food Business, ICoSTAF, Szeged, Hungary, 2008 Nov 5-6. p 268-74.
15. Domagala J, Bluthgen A, Heeschen W. 1997. Methods of determination of aflatoxins precursors in dairy cows' feed. 1. Determination of sterigmatocystin level in mixed feed and corn silage. Milk Sci Int 52:452-5.
16. Graham HD, Graham JFE. 1986. Inhibition of Aspergillus parasiticus growth and toxin production by garlic. J Food Saf 8(2):101-8.
17. Fan JJ, Chen HJ. 1999. Inhibition of aflatoxin-producing fungi by Welsh onion extracts. J Food Prot 62:414-7.
18. Frisvad JC, Thrane U. 2004. Mycotoxin production by common filamentous fungi. In: Samson RA, van Reen-Hoekstra E, editors. Introduction to food-borne fungi. Baarn-Delft: Centraalbureau voor Shimmelcultures. p 321-31.
19. Hasan HA, Mahmoud AL. 1993. Inhibitory effect of spice oils on lipase and mycotoxin production. Zentralbl Mikrobiol 148(8):543-51.
20. Irkin R, Korukluiglu M. 2007. Control of Aspergillus niger with garlic, onion and leek extracts. Afr J Biotechnol 6(4):384-7.
21. Klich AM. 2002. Identification of Common Aspergillus Species. Utrecht: Centraalbureau vor Schimmelcultures. p 1-114.
22. Kocić-Tanackov S, Dimić G, Lević J, Tanackov I, Tuco D. 2011. Antifungal activities of basil (Ocimum basilicum L.) extract on Fusarium species. Afr J Biotechnol 10(50):10188-95.
23. Kocić-Tanackov DS, Dimić RG, Tepić NA, Vujičić LB. 2009. Influence of Allium ampeloprasum L. and Allium cepa L. essential oils to growth of some yeasts and moulds. Proc Nat Sci Matica Srp 116:121-30.
24. Lanzotti V. 2006. The analysis of onion and garlic. J Chromatogr A 1112:3-22.
25. Lawson LD. 1996. The composition and chemistry of garlic cloves and processed garlic. In: Koch HP, Lawson LD, editors. Garlic: the science and therapeutic application of Allium sativum L. and related species. Baltimore Williams and Wilkins. p 37-108.
26. Nielsen VP, Rios R. 2000. Inhibition of fungal growth on bread, by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. Int J Food Microbiol 60:219-29.
27. Periera CM, Chalfoun MS, Pimenta JC, Angelico LC, Maciel PW. 2006. Spices, fungi mycelial development and ochratoxin A production. Sci Res Essays 1:38-42.
28. Rassoli I., Owlia P. 2005. Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production. Phytochemistry 66:2851-6.
29. Reddy NRK, Reddy SC, Muralidharan K. 2009. Potential of botanical and biocontrol agents on growth and aflatoxin production by Aspergillus flavus infecting rice grains. Food Control 20:173-8.
30. Salim AB. 2011. Effect of some plant extracts on fungal and aflatoxin production. Int J Acad Res 3(4):116-20.
31. Samson RA, Hoekstra ES, Frisvad JC. 2004. Introduction to food-borne fungi. Baarn-Delft: Centraalbureau voor Shimmelcultures. p 64-98.
32. Scudamore KA, Hetmanski MT, Clarke PA, Barnes KA, Startin JR. 1996. Analytical methods for determination of sterigmatocystin in cheese, bread and corn products using HPLC with atmospheric pressure ionization mass spectrometric detection. Food Addit Contam 13:343-58.
33. Sharma A, Padwal-Desai RS, Tewari MG, Bandyopadhyay C. 1981. Factors affecting antifungal activity of onion extractives against aflatoxin-producing fungi. J Food Sci 46(3):741-44.
34. Thanaboripat D, Nontabenjawan K, Leesin K, Teerapiannont D, Sukcharoen O, Ruangrattanamatee R. 1997. Inhibitory effect of garlic, clove and carrot on growth of Aspergillus flavus and aflatoxin production. J For Res 8:39-40.
35. Van Egmond HP, Deyll WE, Paulsch WE. 1982. Analytical method 1 - thin-layer chromatographic determination of sterigmatocystin in grains. In: Egan H, Stoloff L, Castegnaro M, Scott PM, O Neill IK, Bartsch H, editors. Environmental carcinogens-selected method of analysis. Vol. V: Mycotoxins. Lyon, France: IARC Scientific Publication. p 287-301.
36. Veršilovskis A. De Saeger S. 2010. Sterigmatocystin: occurrence in foodstuffs and analytical methods - an overview. Mol Nutr Food Res 54:136-47.
37. Weidenbörner M. 2008. Mycotoxins in foodstuffs. New York, USA Springer Science Business Media, LLC. p 13-455.
38. Whitemore BB, Naidu AS. 2000. Thiosulfinates. In: Naidu AS, editor. Natural food antimicrobial systems. Boca Raton, FL CRC Press. p 265-380.
39. Yin MC, Tsao SM. 1999. Inhibitory effect of seven Allium plants upon three Aspergillus species. Int J Food Microbial 49:49-56.