The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

Sinha, K. K.; Sinha, A. K.; Prasad, G.

doi:10.1111/j.1472-765x.1993.tb01373.x

Cited by 70 publications

(44 citation statements)

References 8 publications

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“…The development of A. flavus was totally inhibited by clove which supports the results previously obtained by Hitokoto et al (1980), Azzous and Bullerman (1982) and Sinha et al (1993), in relation to the effects of clove blocking the synthesis of the toxins.…”

Section: Spicessupporting

confidence: 81%

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

et al. 2004

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The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those metabolites. Clove completely inhibited the mycelial growth of Aspergillus flavus. Cinnamon and anis totally inhibited the production of Bl and B2 aflatoxin. Both bay leaf and basil inhibited the synthesis of aflatoxin starting from the concentration of 2%. The other spices did not have a pronounced antiaflatoxigenic effect.Index terms: Spices, aflatoxins, control, fungi. RESUMOO efeito de dez plantas condimentares em pó foi avaliado nas concentrações de 1, 2, 3 e 4%, para observar o desenvolvimento micelial e esporulação de Aspergillus niger e Eurotium repens. Os condimentos foram adicionados aos meios de cultura BDA e CYA 20S. O cravo inibiu completamente o desenvolvimento micelial dos fungos testados. Os outros condimentos: canela, alho, tomilho, menta, erva-doce, orégano e cebola foram, em ordem decrescente, antifúngicos promissores. Louro e manjericão não apresentaram um efeito fungistático pronunciado. O potencial antitoxigênico dos condimentos foi testado contra uma cepa de Aspergillus flavus, produtora de aflatoxina. Os condimentos foram testados nas mesmas concentrações previamente mencionadas e foram adicionados ao meio de cultura YES, apropriado para a produção daqueles metabólitos. O cravo inibiu completamente o desenvolvimento micelial do Aspergillus flavus. A canela e erva-doce inibiram totalmente a produção de aflatoxina B1 e B2. Louro e manjericão inibiram a síntese de aflatoxina a partir da concentração de 2%. Os outros condimentos não apresentaram um efeito antiaflatoxigênico pronunciado.

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Section: Spicessupporting

confidence: 81%

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

et al. 2004

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“…Cinnamon essential oil presented total inhibition (100%) of the mycelial development of the tested fungi from the concentration of 0.25 L mL -1 , confirming previous data on the efficacy of that seasoning when added in the form of powder and essential oil (Patkar et al,1993;Sinha et al, 1993;Souza & Inneco, 2004).…”

Section: Inhibitory Effect Of Essential Oils Against a Flavus And Asupporting

confidence: 75%

Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization

Freire

Cardoso

Batista

et al. 2011

Rev. bras. plantas med.

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RESUMO: Óleos essenciais de Origanum majorana L., Illicium verum Hook. f. e Cinnamomum zeylanicum Blume: caracterização química e antimicrobiana. Óleos essenciais de Origanum majorana L. (manjerona), Illicium verum Hook. f. (anis estrelado) e Cinnamomum zeylanicum Blume (canela) foram obtidos pela técnica de arraste a vapor d'água com aparelho de Clevenger modificado. Foram avaliadas as atividades antimicrobianas de cada um sobre as bactérias Staphylococcus aureus, Escherichia coli e para os fungos Aspergillus flavus e Aspergillus parasiticus, observando o crescimento e/ou inibição micelial, comparandose estes com a placa-padrão (sem óleo). Os óleos essenciais foram analisados em cromatógrafo gasoso acoplado a espectrômetro de massa para a identificação e cromatógrafo gasoso com detector de ionização de chamas para a quantificação dos compostos. Os principais constituintes dos óleos essenciais de manjerona, anis-estrelado e canela foram o 4-terpineol, trans-anetol e aldeído cinâmico, respectivamente. Nos testes in vitro, os óleos essenciais de manjerona e canela promoveram efeito inibitório sobre as bactérias S. aureus e E. coli, enquanto o óleo essencial de anis estrelado apresentou atividade apenas frente E. coli. Os óleos de manjerona, anis estrelado e canela foram efetivos sobre os fungos estudados, apresentando efeito inibitório.A concentração mínima inibitória pra o crescimento micelial de A. parasiticus foi de 1 e 0,01 L mL -1 para os óleos de anis-estrelado e canela, respectivamente. Enquanto a concentração mínima inibitória para A. parasiticus foi de 0,25; 2 e 2 L mL -1 para os óleos de canela, anis-estrelado e manjerona, respectivamente. Palavras-chave: Origanum majorana, Illicium verum, Cinnamomum zeylanicum, concentração mínima inibitóriaABSTRACT: Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (staranise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, transanetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 L mL -1 for star-anise and cinnamon oils, respectively. Th...

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“…The three components of cinnamon that have been identified as the agents active against moulds are cinnamic aldehyde [Bullerman, 1974], O-methoxycinnamaldehyde [Morozumi, 1978] and carfone [Dwividi and Dubey, 1993]. Many previous studies had verified cinnamon oil as a fungistatic agent against many toxigenic fungi and proved its highly fungicidal activity [Sinha et al, 1993]. Morover, the effect of essential oils (thyme, cinnamon, anise and spearmint) in inhibition of toxin production in inoculated wheat further confirm the applications of essential oils [Soliman and Badeaa, 2002].…”

Section: Interference Of Natural Products In Aflatoxin Biosynthesismentioning

confidence: 69%

Phytoinhibition of Growth and Aflatoxin Biosynthesis in Toxigenic Fungi

Allameh¹,

Ziglari²,

Rasooli³

2011

Aflatoxins - Detection, Measurement and Control

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The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

Cited by 70 publications

References 8 publications

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi

Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization

Phytoinhibition of Growth and Aflatoxin Biosynthesis in Toxigenic Fungi

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